Easy Christmas fruit cake is a perfect choice for the holiday menu, because a refreshing, frothy, fruity dessert is a real refreshment next to rich, heavy cakes.
I recommend the recipe for the “classic fruit cake”, made crazy with Christmas winter fruits and spices!
🎄 Easy Christmas Fruit Cake (Creamy-Pudding)
The key to lightness is the soft sponge cake and the airy, pudding-based cream.
📝 Ingredients
Quantity Ingredient Usage
3 pcs Egg Sponge Cake
6 tbsp Sugar Sponge Cake
6 tbsp Flour Sponge Cake
1/2 pack Baking Powder Sponge Cake
2 dl Milk Cream
1 pack Vanilla Pudding Powder Cream
2-3 tbsp Powdered Sugar (to taste) Cream
200 g Mascarpone or Cream Cheese Cream (this gives the light but stable texture)
1 tsp Christmas spice mix (cinnamon, cloves) Cream
To taste Winter fruits Decoration
1 pack Cake Jelly Decoration (according to the preparation instructions)
🍓 Christmas Fruits (Suggestions)
Mandarin/Orange (filleted)
Dried blueberries or cherries
Candied fruit pieces (in small quantities)
Fresh pomegranate seeds (for crunchiness and color)
🔪 Preparation
- Sponge Cake (15-20 minutes baking)
Egg white foam: Beat the egg whites with a pinch of salt and half the sugar until stiff.
Yellow cream: Mix the egg yolks with the remaining sugar and a drop of water until creamy.
Assembly: Mix the flour and baking powder. Stir the flour into the yellow cream, then carefully fold in the stiff egg white foam (this step is key to lightness!).
Baking: Pour into a buttered, greased (or lined with baking paper) fruit cake tin and bake in a preheated oven at 180°C for approx. 15-20 minutes (pin test!). Let cool! - Christmas Cream (15 minutes cooking + cooling)
Pudding base: Mix the pudding powder, sugar and spice mixture with a little milk until smooth. The rest of the milk is boiled, then the pudding is added. It is cooked until thick, then removed from the heat.
Cooling: The pudding is covered (to prevent a skin) and cooled completely (to room temperature or slightly colder).
Mascarpone: The cooled, spiced pudding is mixed with the mascarpone or cream cheese with a whisk until smooth. This makes the cream light but stable.
Layering: The cream is smoothed into the hollow of the cooled sponge cake. - Decoration and Jelly
Fruits: The chosen winter fruits are tastefully arranged on the cream (sprinkle a little pomegranate on top for color!).
Jelly: The cake jelly is prepared according to the instructions on the packaging (usually with water and sugar). Cool it a little (so that it is not hot, but still liquid), then carefully pour it over the fruits to coat them nicely.
Cooling: Let it set in the refrigerator for at least 2-3 hours.
The mascarpone, spiced pudding cream makes this retro fruit cake really festive and light!
Can I make a simple, quick Christmas spice mix recipe for it?