Christmas Wreath Cake

4.50 (24)
⏱ 210 mins 🍽 ['16', '1 tube cake'] 🏷 Dessert

This is an excellent fruit cake recipe that can be served on the day it is baked, though its flavour improves if left to mature. It is designed to be baked in a tube pan, which gives it the distinctive shape of a festive wreath. The cake is packed with traditional dried and candied fruits, nuts, and coconut, all bound in a rich, lemony batter. It yields one large cake, ideal for serving a gathering during the Christmas season.

Christmas Wreath Cake

Ingredients

  • 1.5 cups raisins
  • 1 cup red and green candied cherries
  • 0.75 cup dates, pitted and chopped
  • 0.75 cup candied pineapple, diced
  • 0.75 cup chopped walnuts
  • 0.5 cup flaked coconut
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup butter
  • 1.25 cups white sugar
  • 1 teaspoon lemon zest
  • 4 eggs
  • 2 teaspoons lemon juice

Method

  1. Set your oven to 300 degrees F (150 degrees C). Prepare a tube pan by lining it with two layers of brown paper or parchment, then grease it thoroughly.
  2. Take a large bowl and whisk the all-purpose flour with the baking powder and salt. Add the raisins, dates, candied cherries, pineapple, walnuts, and flaked coconut, mixing until the fruit pieces are fully coated.
  3. In a separate large bowl, beat the butter and white sugar together until creamy. Incorporate the lemon zest, lemon juice, and eggs, blending well. Fold the prepared fruit mixture into this wet batter until combined, then transfer the batter to the lined pan.
  4. Place the cake in the oven and bake for 2 hours, or until a skewer inserted into the centre comes out clean. Allow the cake to cool fully on a wire rack.

Nutrition (per serving)

Calories413 kcal
Fat17 g
Sugars38 g
Protein6 g
Sodium221 mg

Recipe details

CategoryDessert
AuthorKaren D