Whole Wheat Classic Christmas Cake

It’s the season of baking and the air is filled with spicy aroma from cinnamon, nutmeg and the heavenly winter spices. Everyone is baking different types of cookies and cakes to enjoy as well as to gift. One such cake I am baking since last year is this Whole Wheat Classic Christmas cake. This cake is baked well ahead of time so that the dried fruits and nuts are soaked in alcohol or any non alcoholic drink of your choice.

Classic Christmas Cakes

Earlier I was very apprehensive to make something 2-3 months in advance and eat it later. I was like how can one eat such an old cake. But last year I finally decided to say goodbye to my fear and I am glad I did. The cake turned out to be super delicious, rich, moist and the perfect Christmas cake one can make. 

It turned out to be my husband’s favourite cake. Let me tell you he does not like sponge cakes or the ones with cream. He loves such cake with nuts and fruits. This year he was pestering me since October are you not baking the Christmas cake…are you not baking… phew… I had even taken this to my office last year and my Irish colleagues loved it. Everyone complimented that it has turned out the best. What more you need when you make something that is well appreciated from the pioneers.

Whole Wheat Classic Christmas Cake

Dried Fruits in Whole Wheat Classic Christmas Cake

I started this cake immediately after Diwali in the first week of November. The dried fruits were chopped and soaked in brandy. One can use any combination of dried fruit one likes. Though mainly raisins, currants, apricots, cherries and mixed peels are the heroes. I have also added figs and prunes. Yes you might have not heard of prunes but what a better way to serve some healthy ingredients. The main thing is that you need to chop them up, that’s it.

Soaking of the cake – Alcohol or Alcohol free ?

Yes I have soaked in brandy as I wanted to try alcohol in baking and also wanted to try a traditional recipe. For alcoholic version one can use brandy or whiskey. For non alcoholic version one can use orange juice or even tea.

Whole Wheat Classic Christmas Cake

Time for which the cake is soaked

There are different ways of making this cake. Some soak the dried fruits just overnight, some do not soak it and keep on feeding the cake, and some soak it for a month and then bake. I soak my dried fruits for a week before baking. Then the baking is done, the cake is let to cool completely. It is poked with a fine skewer and fed with the alcohol. (1-2 tablespoon is enough). Wrap it nicely, use double wrapping so that the cake is sealed completely. Store it in a container and in dark and cold place.

Feeding of the Whole Wheat Classic Christmas Cake

Regularly feed it in intervals of 15-20 days. Regular feeding helps the cake get the flavour as add to the moisture. The aroma of this cake is just so wow, that every time you will remove the cake for feeding you will be tempted to eat it. One can eat it immediately too but you would definitely be rewarded for your patience.

Cut Christmas cake, The texture inside

Mixing and Time required for baking

The cake has no leavening agent and is being baked at a lower temperature. One of the crucial step. It is baked for a longer duration and hence plan accordingly. The amount of ingredients given in the below recipe is huge. one can reduce it to half. But be sure to use a wide bowl to do the mixing or else you will have some dry flour or patches of dry flour in your batter.

Whole Wheat Classic Christmas Cake

This Whole Wheat Classic Christmas Cake is rich and dense. One small piece of this is enough. You can enjoy it as is or with some fresh cream on the side. Generally it is covered with a layer of jam, a layer of Marzipan and then frosted with Royal Icing. Decorate the cake the way you want. We love it minus the icing and enjoy it as is. Let me know if you have any questions in the comments below.

Slice of Christmas Cake

Whole Wheat Classic Christmas Cake – A perfect edible gift

I wanted to share this recipe last year but was delayed. So last week when Mayuri from Mayuri Jikoni asked us to make Christmas Treats, I immediately decided to post my Whole Wheat Classic Christmas Cake. This cake is a perfect gift for your near or dear ones. And before I jump to the recipe, I would like to share that I want to try her, Chocolate Medallions and Passion Fruit Sauce for this Christmas.

So here goes the recipe.

Ingredients

  • 1.5 Cup ~ 225 grams Raisins 
  • 1.5 Cups ~ 225 grams Currants
  • ½ Cup – 110 grams Figs
  • 1.5 Cups ~ 225 grams glazed dried cherries
  • 1 Cup – 150 grams Apricots
  • ½ Cup – 125 grams Mixed Peel
  • 1 Cup ~ 150 grams Prunes + Figs
  • 4 tablespoon brandy, plus extra for feeding the cake
  • 275 grams Plain flour
  • ½ teaspoon grated nutmeg
  • 1 teaspoon powdered cinnamon
  • ½ teaspoon dried Ginger
  • 400 gram softened butter
  • 400 gram dark brown sugar/Muscovado Sugar
  • 5 Medium eggs
  • 70 grams ~ ½ Cup chopped almonds
  • 1 tablespoon Black Treacle
  • Grated Zest of 1 Organic Lemon
  • Grated Zest of 1 Organic Orange

For Garnish

  • 10-12 Few Almonds
  • Few Cherries

Preparation

Soaking of the Dried Fruits

  • In a large bowl put the currants, raisins, dried and quartered cherries, mixed peels, chopped apricots, Figs and prunes.
  • Add 4 tablespoon of brand and stir it in.
  • Cover and leave it in a cool place overnight or up to 1 week. 
  • If leaving for up to a week give it a stir in between.

Baking the Cake

  • Lightly grease a 9 inches deep round cake tin, or 9 and 8 inches round cake tin.
  • Put a circle of non-stick baking parchment paper in to the base of the tin and along the edges.
  • If using just 1 tin, make sure your parchment paper is almost 2.5 times in height along the edges as the batter is huge in quantity.
  • Preheat the oven to 140 Deg C.
  • Sieve in the flour, nutmeg, cinnamon, ginger in a bowl of your standing mixer or a wide bowl.
  • Add in the softened butter, eggs, chopped almonds, treacle, orange and lime zest.
  • Mix it thoroughly. Fold in the soaked fruits. 
  • Spoon the mixture into prepared cake tin and spread out evenly with the back of a spoon.
  • Decorate the top with whole almonds and glazed cherries.
  • Cover the top of the cake with greaseproof paper and bake in preheated oven for 4-4.5 hours or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean.
  • Let the cake cool completely in the tin.
  • Once cooled, pierce the cake with a fine skewer or toothpick. Feed it with a tablespoon of brandy or orange juice.
  • Wrap the cake with a double layer of greaseproof paper and again in foil. Store it in a cool and dry place for up to 3 months, feeding at regular intervals.

Notes

  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • I have used cinnamon and ginger instead of allspice. One can replace it with all spice powder.
  • Feel free to change the ratio of dried fruits.
  • One can use all purpose flour too instead of whole wheat flour.
Mixing of the Dried Fruits with Brandy
Step by Step pics of making the Cake
The back side of Christmas Cake


Whole Wheat Classic Christmas Cake

Whole Wheat Classic Christmas Cake

Whole Wheat Classic Christmas Cake is a rich, dense and moist cake loaded with dried fruits, fed with brandy and a perfect Christmas or year round treat.
5 from 6 votes
Print Pin Rate
Course: Dessert
Keyword: Cake, Cherries, Christmas, Cinnamon, Currants, Dried Fruits, Figs, Ginger, Mixed Peel, Nutmeg, Prunes, Raisins, Treacle, Whole Wheat flour, Zest
Prep Time: 15 minutes
Cook Time: 4 hours
Soaking Time: 1 day
Total Time: 1 day 4 hours 15 minutes
Servings: 2 Cakes
Author: Renu Agrawal-Dongre

Equipment

  • Oven
  • Cake Tin

Ingredients

  • 1.5 Cup ~ 225 grams Raisins
  • 1.5 Cups ~ 225 grams Currants
  • ½ Cup – 110 grams Figs
  • 1.5 Cups ~ 225 grams glazed dried cherries
  • 1 Cup – 150 grams Apricots
  • ½ Cup – 125 grams Mixed Peel
  • 1 Cup ~ 150 grams Prunes + Figs
  • 4 tablespoon brandy (plus extra for feeding the cake)
  • 275 grams Whole Wheat flour
  • ½ teaspoon grated nutmeg
  • 1 teaspoon Powered cinnamon
  • ½ teaspoon dried Ginger
  • 400 gram softened butter
  • 400 gram dark brown sugar/Muscovado Sugar
  • 5 Medium eggs
  • 70 grams ~ ½ Cup chopped almonds
  • 1 tablespoon Black Treacle
  • Grated Zest of 1 Organic Lemon
  • Grated Zest of 1 Organic Orange

For Garnish

  • 10-12 Few Almonds
  • Few Cherries

Instructions

Soaking of the Dried Fruits

  • In a large bowl put the currants, raisins, dried and quartered cherries, mixed peels, chopped apricots, Figs and prunes.
  • Add 4 tablespoon of brand and stir it in.
  • Cover and leave it in a cool place overnight or up to 1 week.
  • If leaving for up to a week give it a stir in between.

Baking the Cake

  • Lightly grease a 9 inches deep round cake tin, or 9 and 8 inches round cake tin.
  • Put a circle of non-stick baking parchment paper in to the base of the tin and along the edges.
  • If using just 1 tin, make sure your parchment paper is almost 2.5 times in height along the edges as the batter is huge in quantity.
  • Preheat the oven to 140 Deg C.
  • Sieve in the flour, nutmeg, cinnamon, ginger in a bowl of your standing mixer or a wide bowl.
  • Add in the softened butter, eggs, chopped almonds, treacle, orange and lime zest.
  • Mix it thoroughly. Fold in the soaked fruits.
  • Spoon the mixture into prepared cake tin and spread out evenly with the back of a spoon.
  • Decorate the top with whole almonds and glazed cherries.
  • Cover the top of the cake with greaseproof paper and bake in preheated oven for 4-4.5 hours or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean.
  • Let the cake cool completely in the tin.
  • Once cooled, pierce the cake with a fine skewer or toothpick. Feed it with a tablespoon of brandy or orange juice.
  • Wrap the cake with a double layer of greaseproof paper and again in foil. Store it in a cool and dry place for up to 3 months, feeding at regular intervals.

Notes

  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • I have used cinnamon and ginger instead of allspice. One can replace it with all spice powder.
  • Feel free to change the ratio of dried fruits.
  • One can use all purpose flour too instead of whole wheat flour.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu


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Whole Wheat Classic Christmas cake is a rich, dense and moist cake loaded with dried fruits, fed with brandy and a perfect Christmas or year round treat.



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