All the cozy spice, jewel-toned fruit, and holiday cheer—without the long soak-and-mature routine. This small-batch Christmas Cake bakes up tender and fragrant in about 45 minutes, perfect when you want festive flavor fast or you’re celebrating with a smaller crowd.
It’s inspired by classic international fruitcakes, but streamlined for weeknight baking: a quick warm soak for the fruit, a straightforward batter, and a simple citrus glaze that makes everything sparkle. Serve thick slices with tea or a nip of something merry and watch it disappear.
Why I Love These
It delivers classic fruitcake flavor in a fast, small-batch format.
The quick-soaked fruit keeps the crumb moist and the spice beautifully balanced.
I make it when guests pop by or when I want holiday magic without planning weeks ahead.
Ingredients
- 2 15.25 oz white cake mixes
- 1 ½ cups vanilla yogurt I used Light and Fit Greek Vanilla Yogurt
- 1 cup water
- 8 egg whites
- ½ cup oil
How To Make
- Preheat the oven to 325˚F degrees.
- Spray three 9-inch cake pans with cooking spray. Line them with parchment paper circles. Spray them again and lightly coat them with flour.
- Mix together cake mixes, vanilla yogurt, water, egg whites, and oil for about 30 seconds on low until moistened. Then, increase the speed to medium and beat for two minutes. The batter will be thick.
- Put three cups of batter in three separate bowls (3 cups of batter in each bowl). Tint the batter the colors you want.
- Spread the batter into the prepared pans and firmly tap the pans on the counter a couple of times.
- Bake at 325 degrees for 35-45 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 30 minutes on a wire rack.
- Carefully remove the cakes from the pans, peel off the parchment circles, and cool completely on wire racks.
Nutrition
This is a celebratory, energy-dense bake with a balanced mix of carbohydrates from dried fruit and flour, plus some fat from butter and nuts—great for a small festive treat that satisfies with modest portions.
Dried fruit brings fiber, potassium, and natural sweetness, while nuts add heart-healthy fats and a bit of protein. To lighten it up, swap part of the flour for whole-wheat pastry flour or reduce the glaze; to make it richer, add extra nuts or a touch more molasses.
Contains gluten, eggs, dairy, and tree nuts. For gluten-free, use a 1:1 gluten-free baking blend; for dairy-free, swap in a neutral oil or dairy-free butter; for alcohol-free, use all juice and skip the brandy.
Tips & Variations
- Soak the dried fruit the night before in juice (or tea) and chill—mix and bake the next day for even better flavor.
- Spice twist: add ground cloves or allspice, fold in dark chocolate chunks, or swap the orange zest for lemon for a brighter profile.
- Dietary option: use a gluten-free baking blend and dairy-free butter; the texture stays tender if you don’t overmix.
Ways To Serve Them
- With hot tea, mulled wine, or strong coffee for a cozy afternoon pick-me-up
- With a dollop of lightly sweetened whipped cream or vanilla yogurt
- With a slice of sharp cheddar for a classic sweet-salty contrast
- As a dessert plate with citrus segments, toasted nuts, and extra glaze on the side
Proper Storage
- Fridge: Cool completely, wrap tightly in parchment and foil or a lidded container; keeps 4–5 days. Glaze sets best before chilling.
- Freezer: Freezes well. Wrap slices individually in plastic, then in a freezer bag; enjoy within 2 months for best flavor.
- Reheat: Warm slices in a 300°F (150°C) oven for 6–8 minutes or in the microwave at 50% power in short bursts; cover with a damp towel to prevent drying.
Ingredients
- 2 15.25 oz white cake mixes
- 1 ½ cups vanilla yogurt I used Light and Fit Greek Vanilla Yogurt
- 1 cup water
- 8 egg whites
- ½ cup oil
Steps
- Preheat the oven to 325˚F degrees.
- Spray three 9-inch cake pans with cooking spray. Line them with parchment paper circles. Spray them again and lightly coat them with flour.
- Mix together cake mixes, vanilla yogurt, water, egg whites, and oil for about 30 seconds on low until moistened. Then, increase the speed to medium and beat for two minutes. The batter will be thick.
- Put three cups of batter in three separate bowls (3 cups of batter in each bowl). Tint the batter the colors you want.
- Spread the batter into the prepared pans and firmly tap the pans on the counter a couple of times.
- Bake at 325 degrees for 35-45 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 30 minutes on a wire rack.
- Carefully remove the cakes from the pans, peel off the parchment circles, and cool completely on wire racks.
Nutrition (per serving)
- Calories: 282 kcal
Notes
- Soak the dried fruit the night before in juice (or tea) and chill—mix and bake the next day for even better flavor.
- Spice twist: add ground cloves or allspice, fold in dark chocolate chunks, or swap the orange zest for lemon for a brighter profile.
- Dietary option: use a gluten-free baking blend and dairy-free butter; the texture stays tender if you don’t overmix.