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Fig, Apricot and Pistachio Christmas Cake Recipe

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★★★★★

4.7 from 143 reviews

A rich and festive Christmas cake packed with a medley of dried fruits soaked in golden rum and spiced with warm aromatics like cinnamon, nutmeg, cardamom, and cloves. This moist cake is studded with crunchy pistachios and balanced with a hint of pomegranate molasses, making it an indulgent holiday treat that improves with time as it is periodically fed with rum.

Ingredients

Scale

Soaked Fruit Ingredients

  • 1 x 250g pack dried figs, trimmed
  • ½ x 250g pack dried apricots
  • ½ x 250g pack stoned dates
  • 1 x 125g pack dried morello cherries
  • 1 x 500g pack mixed dried fruit
  • Finely grated zest and juice of 1 large orange
  • 100ml golden rum, plus extra for feeding the cake

Cake Ingredients

  • 275g unsalted butter, softened, plus extra for greasing
  • 275g dark muscovado sugar
  • 3 tbsp pomegranate molasses
  • 4 large eggs, beaten
  • 1 x 100g pack pistachio kernels
  • 350g plain flour
  • 1½ tsp ground cinnamon
  • ¾ tsp ground or freshly grated nutmeg
  • ½ tsp ground cardamom (crush the seeds from 12 pods)
  • ¾ tsp ground cloves
  • 75g ground almonds

Instructions

  1. Soak the Fruit: Cut the dried figs, apricots, and dates into small pieces similar in size to the cherries. Place them into a large bowl along with the morello cherries, mixed dried fruit, orange zest and juice, and golden rum. Cover with clingfilm and let the mixture soak for 2-3 hours or overnight, stirring occasionally until the fruit is plump and the liquid is absorbed.
  2. Preheat and Prepare the Tin: Preheat your oven to 140°C (fan 120°C, gas mark 1). Grease an 18cm round, 9cm deep cake tin, then double-line it with baking paper so the paper extends well above the rim to contain the batter.
  3. Make the Batter: Beat the softened butter and dark muscovado sugar together using a whisk or electric mixer until light and fluffy. Add the pomegranate molasses and mix well. Gradually beat in the eggs one at a time, ensuring each is fully combined before adding the next. Stir the pistachios into the soaked fruit mixture. In a separate bowl, combine the plain flour, ground cinnamon, nutmeg, crushed cardamom seeds, ground cloves, and ground almonds. Alternately fold the flour mixture and fruit mixture into the butter mixture until fully combined.
  4. Fill and Bake: Spoon the rich cake batter into the prepared tin, filling it slightly above the rim. Level the top with the back of a spoon and tap the tin on the counter to release any air bubbles. Wrap a piece of folded brown parcel paper securely around the tin with string to insulate the cake during baking. Bake in the preheated oven for about 4 hours and 45 minutes to 5 hours. If the cake starts browning too quickly, cover the top with foil after 3 hours to prevent burning.
  5. Check Doneness: Insert a thin skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If not, return the cake to the oven for an additional 15 minutes and check again. Allow the cake to cool completely in the tin.
  6. Wrap and Store: Once cold, remove the baking paper from the cake. Rewrap the cake tightly in a double layer of fresh baking paper followed by two layers of foil. Secure with an elastic band and store the cake in an airtight container in a cool, dark place.
  7. Feed the Cake: Every 3-4 weeks, unwrap the cake and pierce small holes in the top and bottom with a thin skewer. Spoon 1 tablespoon of rum over the top, flip the cake, and spoon 1 tablespoon over the bottom. Rewrap and continue this feeding process until you are ready to ice the cake. Do not feed the cake in the final week before icing to allow the surface to dry out.

Notes

  • Soaking the fruit overnight improves the cake’s moisture and flavor intensity.
  • Wrapping the cake with parcel paper helps to bake it evenly and prevent the edges from overbrowning during the long bake.
  • Feeding the cake with rum periodically enhances its moistness and preserves it for weeks.
  • Use good quality dried fruits and nuts for the best texture and taste.
  • Ensure the cake cools completely before wrapping to avoid condensation which can make the cake soggy.

Keywords: Christmas cake, fruit cake, festive dessert, holiday cake, spiced cake, rum cake, pistachio cake, dried fruit cake

Find it online: https://yumwithmia.com/fig-apricot-and-pistachio-christmas-cake-recipe/