Around the world, Christmas cake means various things to different people. It’s not always fruitcake.
The cake that I grew up knowing as Christmas cake in Canada is a fruitcake. It might be dark or light and is filled with a variety of dried and/or candied fruit and nuts. A usually-disappointing version is sold packaged in all sorts of stores. My mother made a dark cake filled with lots of raisins that most people really enjoyed. The cake that I made for my family for years came from a recipe I had found in a friend’s cookbook and copied out by hand. That was a long time ago! Recently, as my diet has become healthier, I’ve learned that I can enjoy even better food than what I used to eat. The development of this recipe has followed that path.
Two Versions of Christmas Fruitcake
Last year I posted my gluten-free version of The Christmas Cake that People Actually Eat! It contains the usual glazed and candied “fruits and peels.” If you want to try that one, check out Traditional Christmas Cake Made Gluten-Free. If, on the other hand, you’re ready to take your healthy diet and enjoyment of real food up a notch, you’ll appreciate the healthier option made with real dried fruits rather than the candied versions.
I included this as a variation on the recipe last year. However, as I followed that recipe to make my cake this year, I found it rather confusing with the two recipes running together. For that reason, I’ve separated the recipes. This is the more healthful version of the two and the only one I made this year.
It Really Isn’t Difficult!
The annual Christmas cake baking used to appear in my mind as this huge, daunting task. It really isn’t. While the list of ingredients is a little lengthy, the method is simply to combine the dry ingredients, stir in the fruits and nuts, and then add a liquid – much like any muffin recipe. I encourage you to gather the ingredients and give it a try!