Description
This Decadent Fig, Apricot, and Pistachio Christmas Cake Delight is a moist and flavorful holiday treat packed with plump dried figs, bright apricots, and crunchy pistachios. Perfect for festive gatherings, this cake balances natural sweetness with a tender crumb, making it an irresistible centerpiece for your Christmas dessert table.
Ingredients
Scale
Fruits and Nuts
- 1.5 cups dried figs (chopped; soak for maximum flavor)
- 1.5 cups dried apricots (chopped; choose bright ones)
- 1 cup shelled pistachios (roughly chopped; fresh for best crunch)
Dry Ingredients
- 2 cups all-purpose flour (can use gluten-free as alternative)
- 1 cup granulated sugar (or substitute with honey)
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 3 large eggs (room temperature)
- 0.5 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 0.5 cup milk (or plant-based alternative)
Instructions
- Soak the fruits. Place dried figs and apricots in a bowl and cover with warm water. Let them soak for at least 1 hour until they become plump and juicy, enhancing their flavor and texture.
- Prepare fruits. Drain the soaked fruits thoroughly and chop them into small, uniform pieces to ensure even distribution throughout the cake batter.
- Combine fruits and nuts. In a large mixing bowl, gently toss together the chopped figs, apricots, and roughly chopped pistachios to combine evenly.
- Mix dry ingredients. In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to create a homogeneous mixture.
- Create wet mixture. Beat the room temperature eggs with the softened unsalted butter and vanilla extract until the mixture is creamy and smooth. Gradually add the milk while continuing to beat to incorporate it fully.
- Combine wet and dry. Gently fold the dry flour mixture into the wet egg mixture using a spatula, taking care not to overmix and deflate the batter. Then fold in the fruit and nut mixture until evenly distributed.
- Prepare for baking. Grease and lightly flour a cake pan to prevent sticking. Pour the batter into the pan and spread it evenly with a spatula.
- Bake the cake. Place the cake in a preheated oven at 350°F (175°C) and bake for 45-50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
- Cool the cake. Allow the cake to cool in the pan for 10 minutes to set, then carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Soaking dried fruits not only softens them but also intensifies their sweetness and flavor.
- Using room temperature eggs helps the batter blend smoothly and improves the cake’s texture.
- You can substitute all-purpose flour with gluten-free flour to make a gluten-free version.
- Honey can replace sugar for a more natural sweetness, but it may slightly affect the cake’s texture.
- For a dairy-free version, use plant-based milk and butter alternatives.
- Ensure the cake is fully cooled before slicing to maintain clean and tidy slices.
