Introduction

This Christmas Cake Traybake is a delightful, slimming-friendly treat packed with mixed dried fruits and warming spices. Moist and flavorful, it’s perfect for festive gatherings or a cozy winter snack.

A square brown fruitcake with visible pieces of nuts and dried fruits sits on a white marbled cutting board. The top of the cake is decorated with white icing drizzled diagonally in smooth, thick lines, and garnished with bright red cranberries and fresh green rosemary sprigs spaced evenly. On each side of the cutting board, a woman's hand is visible, one holding a white-handled knife with a silver blade resting on the board and the other steadying the cake. Nearby, a clear glass jar is filled with more cranberries, and red and white twine is loosely coiled on the white marbled surface around the setup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

450 g (1 lb) mixed dried fruit (raisins, currants, dried cranberries, etc.)
240 ml (1 cup) strong tea (black or herbal such as cinnamon)
2 tbsp brandy or spiced rum (optional)
250 g (2 ⅙ cups) pumpkin purée (see notes about homemade)
4 tbsp Sukrin Gold or brown sugar
2 large eggs, lightly beaten
Zest of 1 orange
100 g (¾ cups) wholemeal flour
100 g (¾ cups) plain flour (all purpose)
1 tsp bicarbonate of soda (baking soda)
2 tsp mixed spice
½ tsp ground cinnamon
½ tsp ground ginger
Pinch of cloves
For the glaze (optional):
4 tbsp powdered Sukrin
A little water
For decoration:
Rosemary sprigs

Instructions

Step 1: Brew the tea using 3 black tea bags and leave to steep for 5 minutes. Alternatively, use herbal tea such as cinnamon or spiced apple.
Step 2: Place the mixed dried fruit in a bowl. Pour over the hot tea and add brandy if using. Leave to soak for a couple of hours or until the liquid is mostly absorbed and the fruit is plump. For best results, soak overnight.
Step 3: Preheat the oven to 160°C (305°F) or 140°C (285°F) Fan. Prepare a 20cm (8 inch) square cake tin by greasing with flour or using cake release spray and lining with baking parchment, leaving edges overhanging.
Step 4: In a large bowl, stir together pumpkin purée, sweetener, eggs, and orange zest until well combined.
Step 5: Add the soaked dried fruit mixture to the pumpkin mix and combine thoroughly.
Step 6: Sift the flours, bicarbonate of soda, mixed spice, cinnamon, ginger, cloves, and a pinch of salt over the bowl. Mix gently until no dry streaks remain.
Step 7: Spoon the batter evenly into the prepared tin and smooth the top.
Step 8: Bake for about 60 minutes or until a skewer inserted in the center comes out clean and the cake feels firm to the touch.
Step 9: Remove the cake from the oven and lift it out of the tin using the parchment overhang. Place on a wire rack to cool completely.
Step 10 (optional): To make the glaze, mix powdered Sukrin with a tiny amount of water until smooth. Drizzle over the cooled cake and decorate with rosemary sprigs.

Tips & Variations

You can soak the dried fruit overnight for enhanced flavor and texture.
Replace brandy with spiced rum or omit alcohol altogether for a non-alcoholic version.
Use homemade pumpkin purée by roasting pumpkin chunks and blending until smooth.
For a richer spice flavor, increase the mixed spice or add a pinch of nutmeg.
Substitute Sukrin Gold with brown sugar if not following a slimming plan.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Before serving, you can warm slices slightly in the microwave for a cozy treat.

How to Serve

Four square pieces of fruit cake are stacked on a white plate placed on a white marbled surface. The cake has three layers: a dense brown cake base with visible dark brown, black, and white chunks of dried fruits and nuts inside, a thin layer of white icing on top, and bright red fresh cranberries scattered on and around the cake. The background is softly blurred with white light bokeh, creating a cozy, festive look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without alcohol?

Yes, simply omit the brandy or rum. The cake will still be moist and flavorful thanks to the tea and spices.

How do I make homemade pumpkin purée?

Cut pumpkin into chunks, roast at 180°C (350°F) until tender (about 30-40 minutes), then blend or mash until smooth. Allow to cool before using in the recipe.