Easy Christmas Cake Traybake

Cozy Christmas Cake Traybake: A Make-Now Moment for Sharing

When December mornings feel rushed, a traybake that feeds a crowd with zero fuss is my holiday hero. This Easy Christmas Cake Traybake fills the house with warm cinnamon and bright citrus, and it slices up beautifully for gifting, platters, or a cozy afternoon treat with tea.

I love how forgiving this bake is: simple pantry ingredients, one bowl, and a generous sprinkle of festive fruit. It stays moist for days, travels well to potlucks, and your kitchen will smell like Christmas before you even cut the first slice.

Ingredients

• 200 g unsalted butter, softened. Note: creams with sugar to yield a tender crumb; swap for dairy-free butter if needed.
• 180 g light brown sugar. Note: adds depth and moisture; you can substitute 120 g white sugar + 60 g dark brown sugar for a milder toasty note.
• 3 large eggs. Note: bring to room temperature for even mixing; if very cold, whisk with a splash of milk to warm them up.
• 1 tsp vanilla extract. Note: classic sweetness booster; swap with almond extract for a festive twist (use sparingly).
• Zest of 1 orange. Note: bursts of brightness; rub zest into the sugar to release oils for extra fragrance.
• 220 g plain/all-purpose flour. Note: structure builder; gluten-free option: use a 1:1 GF flour blend with 1/2 tsp xanthan gum.
• 2 tsp baking powder. Note: ensures a light, even rise; check freshness for best lift.
• 1/2 tsp ground cinnamon. Note: classic Christmas warmth; adjust to taste.
• 1/4 tsp ground mixed spice (optional). Note: adds festive aroma; omit if you prefer a milder spice blend.
• 100 g dried mixed fruit (raisins, currants, cranberries). Note: for chewy pockets of sweetness; soak briefly in a tablespoon of orange juice if you like extra juiciness.
• 50 g chopped almonds or pecans (optional). Note: provides a pleasant crunch and toasty flavor.
• 120 ml milk (dairy or plant-based). Note: helps loosen the batter; add a splash more if the mix feels very stiff.
• 150 g icing sugar, for glaze (optional). Note: creates a glossy finish; whisk with enough orange juice or water to reach a drizzly consistency.
• 2-3 tbsp orange juice for glaze (optional). Note: thin to your liking for a bright, citrusy drizzle.

Instructions

1. Preheat your oven to 180°C (350°F). Line a 9×13 inch (23×33 cm) baking tray with parchment, leaving a slight overhang for easy lifting.
2. In a large bowl, beat the softened butter and brown sugar until light and creamy, about 2–3 minutes. The mixture should look pale and fluffy.
3. Beat in the eggs one at a time, with a tablespoon of flour if it looks a bit curdled. Stir in the vanilla and orange zest until fragrant.
4. Sift together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the wet mixture just until combined.
5. Stir in the dried fruit and chopped nuts. Add milk a little at a time until the batter reaches a thick, dropping consistency that will spread evenly in the pan.
6. Spread the batter into the prepared tray and smooth the surface with a spatula. Bake for 25–30 minutes, or until the edges are golden and a tester inserted into the center comes out with a few moist crumbs.
7. Cool the cake in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a rack to cool completely. If you’re glazing, whisk icing sugar with enough orange juice or water to achieve a drizzle-able consistency and brush or drizzle over cooled cake.

Tips & Variations

• Make it gluten-free: use a 1:1 gluten-free flour blend with 1/2 tsp xanthan gum added if your blend lacks elasticity.
• Dairy-free option: swap butter for dairy-free butter and use any plant-based milk. The texture remains tender with the right amount of fat.
• Fruit and nut swaps: swap the dried fruit for chopped dried cherries or cranberries; add 30 g chopped pistachios for color and crunch.
• Spice level: boost with a pinch of ground cloves or a splash of rum or brandy in the batter for a more festive kick.
• Make-ahead: the cake tastes even better the next day as the flavors meld. Store wrapped in the fridge for up to 3 days and bring to room temperature before serving.
• Storage: store in an airtight container at room temperature for 3–4 days or freeze slices for up to 2–3 months. Wrap well to prevent freezer burn.

Serving Suggestions

Serve warm or at room temperature with a dollop of cream, a scoop of vanilla ice cream, or a spoonful of thick yogurt. A light dusting of extra cinnamon or a drizzle of the citrus glaze adds a festive touch.

• Pairing ideas: vanilla custard, spiced cranberry sauce, or clotted cream for a British-ritual vibe.
• Presentation tips: cut into neat squares, layer on a platter with evergreen sprigs, and finish with a light dusting of icing sugar.
• Make-it-a-meal: serve alongside a bright green salad with orange segments and a fennel dressing for contrast and balance.

FAQs

Can I tell when the traybake is done without overbaking it?

Yes. The edges should be lightly golden and pulling away from the sides. A skewer inserted into the center should emerge with a few moist crumbs, not wet batter. If the top looks pale, give it 3–5 more minutes and check again.

Can I make this in advance?

Absolutely. The cake stores well for a couple of days, and the flavors deepen with time. Wrap it airtight and keep at room temperature; you can also freeze baked slices and thaw at room temp before serving.

How should I store leftovers?

Store in an airtight container at room temperature for 3–4 days. For longer storage, wrap slices tightly and freeze for up to 2–3 months. Thaw at room temperature and rewarm briefly if you like.

Can I make this gluten-free?

Yes. Use a 1:1 gluten-free flour blend and, if your blend doesn’t include xanthan gum, add about 1/2 teaspoon to the batter to help with structure. The result will be nearly identical in texture with proper measuring.

Can I make this dairy-free?

Definitely. Use dairy-free butter and a plant-based milk of your choice. The crumb may be a touch lighter, but it remains flavorful and moist with the right fat content.

Can I glaze or decorate the cake?

Glazing is a lovely finish. Whisk 150 g icing sugar with 2–3 tablespoons of orange juice or water until smooth, then drizzle over the cooled cake. You can also melt white chocolate and drizzle it in a zigzag pattern for a festive look.

Final Thoughts

This Easy Christmas Cake Traybake is the kind of bake that earns quick neighbors’ cheers and late-night tea clinks. It’s generous, forgiving, and wonderfully adaptable to your pantry and festive mood. Slice up a tray for a crowd, tuck a few squares into gift tins, and enjoy the warm, citrus-bright scent that says holiday happiness in every bite.

Epic Easy Christmas Traybake Recipe for Xmas Joy DeluxePro

---

• Author: admin
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x

Print Recipe

Pin Recipe

Description

Easy Christmas traybake simple Xmas cake idea festive bake in one pan quick prep crowdpleasing dessert for holidays ideal holidays slices

---

Ingredients

Scale 1x2x3x

200 grams of unsalted butter, softened

180 grams of light brown sugar

3 large eggs

1 teaspoon of vanilla extract

Zest of 1 orange

220 grams of plain/all-purpose flour

2 teaspoons of baking powder

1/2 teaspoon of ground cinnamon

1/4 teaspoon of ground mixed spice (optional)

100 grams of dried mixed fruit (raisins, currants, cranberries)

50 grams of chopped almonds or pecans (optional)

120 milliliters of milk (dairy or plant-based)

150 grams of icing sugar, for glaze

2 to 3 tablespoons of orange juice for glaze

---

Instructions

Preheat the oven to 180°C (350°F). Line a 9×13 inch (23×33 cm) baking tray with parchment, leaving a slight overhang for easy lifting.

In a large bowl, beat the softened butter and brown sugar until light and creamy, about 2–3 minutes. The mixture should look pale and fluffy.

Beat in the eggs one at a time, with a tablespoon of flour if it looks a bit curdled. Stir in the vanilla and orange zest until fragrant.

Sift together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the wet mixture just until combined.

Stir in the dried fruit and chopped nuts. Add milk a little at a time until the batter reaches a thick, dropping consistency that will spread evenly in the pan.

Spread the batter into the prepared tray and smooth the surface with a spatula. Bake for 25–30 minutes, or until the edges are golden and a tester inserted into the center comes out with a few moist crumbs.

Cool the cake in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a rack to cool completely. If you’re glazing, whisk icing sugar with enough orange juice or water to achieve a drizzle-able consistency and brush or drizzle over cooled cake.

Notes

A forgiving, one-bowl traybake featuring orange zest, cinnamon, dried fruit, and a citrus glaze. Easy to make, moist, and perfect for feeding a crowd this Christmas.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: British

Nutrition

• Serving Size: 12 servings
• Calories: 320 calories
• Sugar: 28 grams
• Fat: 14 grams
• Carbohydrates: 50 grams
• Fiber: 2 grams
• Protein: 5 grams

Keywords: Array