Festive Christmas Cake Treat

This Christmas Cake Tray Bake brings all the warmth and joy of the season into a single, easytomake dessert. It blends festive spices with a moist, rich base loaded with dried fruits and crunchy nuts. Perfect for sharing with family or taking to holiday gatherings, this cake offers classic holiday flavors in every bite.

I first baked this during a holiday family reunion, and the cake disappeared faster than I could slice it. Now it's our goto gift and party treat every year.

Ingredients

• Allpurpose flour: 190 grams provides the perfect structure for the cake
• Baking powder: 1 ½ teaspoons helps the cake rise light and fluffy
• Ground cinnamon: ½ teaspoon offers warm, sweet spice that defines the season
• Ground nutmeg: ½ teaspoon adds a slightly nutty, rich depth
• Ground ginger: ¼ teaspoon gives a subtle spicy kick, so choose fresh if possible
• Salt: just a pinch sharpens all the other flavors
• Unsalted butter: 170 grams softened to room temperature for creamy texture
• Granulated sugar: 150 grams sweetens the cake without making it heavy
• Large eggs: 2 act as a natural binder and add moisture
• Vanilla extract: 1 teaspoon rounds out the spices with floral notes
• Mixed dried fruit: 150 grams like raisins, currants, and sultanas bring bursts of chewiness and sweetness
• Chopped mixed nuts: 75 grams such as walnuts or almonds add crunch and richness
• Milk: 60 milliliters softens the batter to make it moist but sturdy enough to slice
• Optional: glacé cherries and powdered sugar for a festive garnish

Instructions

Preheat the Oven and Prepare the Pan:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a 9 by 13inch baking tray with parchment paper or grease it thoroughly with butter and dust with flour. This helps the cake come out cleanly and prevents sticking.

Mix the Dry Ingredients:

In a medium bowl sift together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Sifting helps to combine the spices evenly and remove any lumps from the flour for a smooth batter.

Cream the Butter and Sugar:

In a large mixing bowl, beat the softened butter and sugar with a hand mixer or whisk until the mixture is light, fluffy, and pale, about 3 to 4 minutes. This step creates air pockets that make your cake soft and tender.

Add the Eggs and Vanilla:

Add eggs one at a time, beating well after each addition to fully incorporate air and avoid breaking the mixture. Then stir in the vanilla extract for a warm, inviting flavor.

Combine the Dry Ingredients with the Wet Mixture:

Gradually add the dry mixture to the wet bowl in parts, alternating with the milk. Mix gently and only until combined to avoid a tough texture. Overmixing can develop the gluten too much, making the cake dense.

Add the Dried Fruit and Nuts:

Fold in the mixed dried fruit and chopped nuts carefully so they are evenly distributed through the batter. This ensures every slice has a balanced bite of chewiness and crunch.

Bake the Cake:

Pour the batter into your prepared pan, spreading it evenly to bake uniformly. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Don’t open the oven early to keep the temperature steady for the best rise.

Cool and Decorate:

Allow the cake to cool in the pan for about 10 minutes so it firms up and is easier to remove. Then transfer it carefully to a wire rack to cool completely. When cool, add glacé cherries or dust with powdered sugar for that magical holiday look.

Slice and Serve:

Cut the cake into neat squares or rectangles depending on your preference. These slices work perfectly with a cup of tea or coffee to share during festive gatherings.

I love the mix of spices and dried fruit best in this recipe. It reminds me of sitting around the holiday table with my family, everyone enjoying a warm slice while stories from past Christmases are shared. The nuts add such a satisfying crunch that contrasts nicely with the tender cake.

Storage Tips

Store leftover cake in an airtight container at room temperature for up to four days. To keep it fresh longer, wrap it tightly and refrigerate for up to a week. Bring slices to room temperature or warm slightly before serving for the best taste. You can also freeze portions wrapped in plastic wrap and foil for up to three months, then thaw overnight in the fridge.

Ingredient Substitutions

If you do not have mixed dried fruit, chopped dates, dried cherries, or cranberries can be excellent alternatives. For nuts, pecans or hazelnuts work just as well and bring their own unique flavors. You can substitute unsalted butter with the same amount of vegetable oil but the texture will be slightly different, less fluffy.

Serving Suggestions

This Christmas Cake Tray Bake pairs beautifully with a dollop of whipped cream or vanilla ice cream. A drizzle of warm caramel sauce can take it to the next level for special occasions. For a cozy touch, enjoy it alongside mulled wine or spiced cider.

This tray bake brings festive flavors with minimal fuss. It’s perfect for sharing or gifting during the holidays.

Common Questions About Recipes

→ What spices are used to flavor the cake?

Cinnamon, nutmeg, and ginger provide warm and festive notes to the cake.

→ Can I substitute the mixed dried fruit?

Yes, you can use your preferred combination of dried fruits such as raisins, currants, or sultanas.

→ What nuts work best in this bake?

Chopped walnuts or almonds add a nice crunch and complement the dried fruits well.

→ How do I know when the cake is baked fully?

A toothpick inserted in the center should come out clean when the cake is done baking.

→ Can I decorate the cake for holidays?

Glacé cherries and a dusting of powdered sugar add a festive and attractive finish.

→ What pan size is recommended?

A 9×13-inch baking tray or cake tin works well for this tray bake.