Soaking the dried fruits

Traditional soaking

• Mix the cranberries, raisins, peel, and dates one week before baking. Pour 1 cup of wine. Cover it and refrigerate.
  ⅓ cup Dried cranberries, ⅓ cup Raisins, ⅓ cup Mixed peel, ⅓ cup Dates, 1 cup wine

Fast soaking

• Mix the cranberries, raisins, peel, and dates with wine or juice in microwave-safe containers. Microwave on high for 1 ½ minutes or until it becomes hot.
• Cover and set aside for 1-2 hours.
• You can also soak them overnight in a refrigerator.

Make the Christmas cake batter

• Preheat the oven to 325 degrees F. Grease bundt pan or 8 or 9-inch cake pan with butter and keep it aside.
• Beat the butter and sugar in a mixing bowl until it becomes smooth and creamy.
  ½ cup butter unsalted, 1 ¼ cup Sugar
• Add oil and molasses and beat until combined.
  ½ cup Oil, ¼ cup Molasses
• Add baking powder, orange zest, vanilla extract, salt, and spices, and mix until combined.
  1 teaspoon Baking powder, 1 tablespoon Orange zest, 1 teaspoon Vanilla extract, ½ teaspoon Salt, ½ teaspoon Cinnamon, ½ teaspoon Allspice
• Add egg one at a time and beat until incorporated.
  3 Eggs
• Add flour and mix. Do not overmix.
  2 cups All purpose flour
• Add the soaked fruit mix along with the liquid, orange juice, and dried fruits and fold.
  ¼ cup Orange juice, ½ cup Almonds, ½ cup Cashews or walnut
• Pour the batter into a lightly greased pan.
• Bake for 70 to 80 minutes or until it's done. The knife inserted should come out clean. Baking time may vary depending on the size of your pan and your oven.
• Let it cool down for at least 10 - 20 minutes, even before you flip from the pan.
• Once the cake cools completely, slice it, serve, and enjoy.