Festive Christmas Fruitcake Traybake

This festive Christmas fruitcake traybake is perfect for the holidays when you want all the traditional flavor and charm without the stress of a classic fruitcake. I love making this easy traybake every December since it bakes quickly fills the house with the scent of Christmas and gives everyone a slice of nostalgia with every bite.

It is now expected in our home for every Christmas Eve and there is never a crumb left the next day.

Gather Your Ingredients

• Dried apricots chopped: choose ones that are plump and vibrant for color and chew
• Brandy: adds warmth and holiday spirit you can use rum if you prefer
• Butter softened: brings richness and a tender crumb European butter gives an extra creamy flavor
• Light brown sugar: adds caramel notes and moisture look for soft packed sugar
• Large eggs beaten: give the structure and stability fresh free range eggs make a difference
• Plain flour: keeps the cake light sift it for best texture
• Raisins: classic fruitcake flavor go for juicy dark raisins for best results
• Currants: tiny packets of tart sweetness check for freshness and plumpness
• Cherries halved: for color and pops of sweet juiciness use natural glace cherries if possible
• Apricot jam warmed: helps the marzipan and fondant stick opt for a smooth seedless jam
• Marzipan: nutty almond layer gives traditional richness use firm but pliable marzipan
• Ready-to-roll fondant: makes decorating a breeze always knead fondant briefly before rolling
• Extra brandy for brushing: keeps cake moist and injects festive flavor

How to Make It

Prepare the Fruit:

Chop the apricots and stir them with the raisins currants and cherries in a bowl. Pour over the three tablespoons of brandy and let them soak while you get everything else ready. This step plumps up the fruit and layers in flavor.

Cream the Butter and Sugar:

Beat the softened butter and light brown sugar together in a large mixing bowl until the mixture is fluffy and pale. This can take about 4 minutes. Properly creamed butter makes your bake light instead of dense.

Add the Eggs:

Gradually add your beaten eggs a little at a time whisking well after each addition. If the mixture splits add a tablespoon of the flour to bring it back together. This helps keep the structure of the cake stable.

Fold in the Flour:

Sift the plain flour over your mixture. Gently fold it in with a spatula until combined. This keeps things tender and avoids toughness.

Combine with Fruits:

Add the soaked fruit and all that lovely soaking liquid. Fold gently so every bite will be packed with fruit but the cake will not get heavy.

Bake the Cake:

Spoon the batter into a parchment-lined baking tray smooth the top and bake in a preheated oven at 170°C until golden and springy. It usually takes 30 to 45 minutes. Test with a skewer which should come out clean.

Cool and Decorate:

Let the cake cool completely in the tin. Once cooled brush the top with a little warmed apricot jam. Gently roll out the marzipan and cover the cake pressing lightly to adhere. Brush the marzipan with a little more brandy before covering with rolled fondant to seal in all the festive goodness.

Storage:

Cover any leftovers tightly with cling film or store in an airtight container for up to five days. The flavors keep getting better as it sits.

I am always charmed by the almond marzipan layer every year it reminds me of my grandmother humming Christmas carols as she rolled it out and let me sneak a little taste.

Flavor Boosters

If you love spice add a touch of cinnamon or nutmeg to the batter for warmth. For a nutty boost add chopped toasted almonds or pecans. Swapping golden syrup in for a tablespoon of the sugar can add even more caramel depth.

Serving Suggestions

Slice thickly and serve with a cup of black tea or a glass of warmed spiced brandy. Makes a delightful addition to a festive brunch or an elegant finish to your big meal. For a finishing flourish sprinkle with a little edible gold dust or festive decorations.

Creative Twists

Try swapping out half of the marzipan for orange-flavored marzipan or even a layer of zesty lemon curd under the fondant. If you love a less sweet cake reduce the fondant layer or use only marzipan. Kids love helping cut out festive shapes to decorate the top.

Keep your butter at room temperature for best creaming results. Always soak your fruits if you want that juicy plump burst in every bite.

Common Questions About This Recipe

→ How do I keep fruitcake moist?

After baking, brush the cake with extra brandy and wrap it well to lock in moisture. Marzipan and fondant layers also help seal freshness.

→ Can I substitute other dried fruits?

Yes, you can swap apricots, raisins, or currants for cranberries, sultanas, or dates. Adjust proportions for balance.

→ Is alcohol necessary for this traybake?

Brandy adds flavor and preserves the cake, but you can replace it with orange juice for a non-alcoholic version.

→ How far in advance can I prepare this fruitcake?

This traybake can be made up to a week ahead, allowing flavors to develop. Store wrapped in an airtight container.

→ Do I need to let the cake mature before serving?

While traditional fruitcakes often mature over weeks, this traybake is ready to enjoy once cooled and topped with marzipan and fondant.