Description
This Christmas Fruit Cake is a festive classic, rich with dried fruits, nuts, and warm spices. Perfect for the holiday season, it combines the buttery texture of a traditional cake with the vibrant flavors of candied cherries, pineapple, and a hint of rum or brandy for aging. Easy to prepare and even easier to enjoy, this cake tastes better as it matures, making it an ideal make-ahead holiday dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 4 large eggs
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/4 cup dark rum or brandy (optional, for soaking)
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Fruits and Nuts
- 2 cups mixed dried fruit (raisins, currants, chopped dates)
- 1 cup candied cherries (halved)
- 1 cup candied pineapple (chopped)
- 1 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 300°F (150°C). Grease and line a 9-inch loaf pan or an 8-inch round cake pan with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy, which will help create a tender cake texture.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition to ensure a smooth and well-incorporated batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, nutmeg, and cloves.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with orange juice. This gradual mixing helps keep the batter light and prevents lumps.
- Add Flavorings: Stir in the orange zest and vanilla extract to infuse the cake with citrus and sweet vanilla aromas.
- Fold in Fruits and Nuts: Gently fold in the dried fruit, candied cherries, candied pineapple, and chopped nuts until evenly combined, ensuring every bite has a balanced mix.
- Fill Pan and Bake: Spoon the batter into the prepared pan and smooth the top. Bake for 2 to 2.5 hours, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Allow the cake to cool in the pan for 10–15 minutes, then remove it and transfer to a wire rack to cool completely to room temperature.
- Optional Aging: If desired, brush the cooled cake with rum or brandy and wrap tightly in foil or plastic wrap. Age the cake for weeks to develop richer flavors, brushing occasionally with alcohol or fruit juice for moisture.
Notes
- This fruit cake can be made weeks in advance and stored wrapped in foil for enhanced flavor.
- For a moist, flavorful cake, brush it weekly with rum or fruit juice during storage.
- For a non-alcoholic version, omit the rum or brandy and use orange juice for soaking.
