Easy Christmas Fruit Cake
This Christmas fruit cake can be eaten the day after baking, with no weeks of ageing required. Cream cheese and butter give the crumb a rich, tender texture, while raisins plumped in orange juice and a little zest keep the fruit moist and bright. The recipe was handwritten by a contributor's sister-in-law, and the family passes it on as a memory cake, source book unknown.
Instructions
Put the raisins and orange juice in a saucepan over low heat. Warm them until the raisins have soaked up the liquid, then set them aside.
In a large bowl, beat the softened butter, cream cheese and brown sugar together until the mixture is fluffy. Beat in the eggs one at a time, then stir in the orange zest and give it one more stir.
In a separate bowl, mix the flour, baking powder, salt and nutmeg. Stir this into the batter, then fold in the raisin mixture.
Spoon the batter into a greased and floured 9-inch tube pan or bundt pan.
Bake in a 300°F (about 160°C) oven for about 80 minutes. Start checking at 60 minutes by pushing a cake tester or skewer into the cake, which is ready when it comes out clean.
Let the cake cool in the pan for 5 minutes, then turn it out onto a rack and leave it until completely cool.
Make it personal.
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