Traditional Christmas Fruitcake
Traditional Christmas Fruitcake is a dense, moist cake packed with dried fruits and nuts that have been soaked in brandy. Baking low and slow — usually around 2.5 to 3 hours — keeps it from drying out, and the flavor continues to develop if the cake is wrapped and stored for several weeks before serving. It's a reliable make-ahead treat for the holiday season.
Equipment
- 1 Mixing Bowls
- 1 Saucepan
- 1 loaf pan
- 1 Parchment Paper
- 1 wire rack
Ingredients
Fruit and Nuts
- 1 cup raisins preferably organic
- 1 cup currants
- 1 cup pitted prunes chopped
- ½ cup dried apricots chopped
- ½ cup glace cherries halved
- ½ cup blanched almonds chopped
- 1 cup brandy
Cake Batter
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 4 large eggs
- 2 cups all-purpose flour sifted
- ½ tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, combine raisins, currants, prunes, apricots, cherries, almonds, and brandy. Allow the fruits to soak overnight, or at least for 8 hours, stirring occasionally to ensure even soaking.
- Preheat your oven to 150°C (302°F). Line a loaf pan with parchment paper, ensuring it extends over the sides for easy removal.
- In a separate bowl, cream the softened butter and brown sugar until the mixture becomes light and fluffy.
- Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix to incorporate.
- Sift together flour, baking powder, cinnamon, and nutmeg. Gradually add to the butter mixture, stirring until just combined.
- Fold the soaked fruit mixture into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for approximately 2.5 hours, or until a skewer inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan on a wire rack. When sufficiently cooled, remove by lifting the parchment.
Notes
For a richer flavor, wrap the cooled cake in parchment and foil, then let it mature for at least a few days up to a month, feeding occasionally with additional brandy if desired.
Nutrition
Calories: 525kcalCarbohydrates: 72gProtein: 7gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 103mgSodium: 60mgPotassium: 473mgFiber: 4gSugar: 37gVitamin A: 881IUVitamin C: 1mgCalcium: 79mgIron: 2mg
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