Description
This Traditional Christmas Fruit Cake recipe is a classic holiday treat that is rich in flavor and loaded with mixed dried fruit, nuts, and warm spices. Perfect for festive gatherings or as a thoughtful gift, this fruitcake is best made ahead to allow the flavors to meld and deepen over time.
Ingredients
Scale
Mixed Dried Fruit Mixture:
- 2½ cups mixed dried fruit (raisins, currants, chopped dates, dried cherries)
- ½ cup chopped candied peel
Fruitcake Batter:
- ¾ cup dark brown sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Zest of 1 orange
- Zest of 1 lemon
- ¼ cup orange juice
- ¼ cup brandy or dark rum (plus extra for soaking)
- ½ cup chopped walnuts or almonds (optional)
Instructions
- Prep the Fruit: Combine dried fruit, candied peel, orange juice, and brandy in a bowl. Let soak overnight.
- Prepare the Pan: Preheat oven, grease and line cake pan with parchment paper.
- Make the Batter: Cream butter and sugar, add eggs and zests. Mix dry ingredients separately, then combine with wet mixture. Fold in soaked fruit and nuts.
- Bake: Pour batter into pan and bake until done.
- Finish: Brush warm cake with brandy, then age for optimal flavor.
Notes
- This fruitcake improves with age, so plan ahead to let it mature for best taste.
- For a festive touch, decorate with marzipan and royal icing before serving.
- Store in a cool, dry place and periodically brush with brandy to enhance flavors.
- Prep Time: 30 minutes (plus overnight soaking)
- Cook Time: 3 hours
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 38g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
