Christmas Fruitcake
A delightful blend of dried fruits, nuts, and warm spices, this Christmas fruitcake embodies the holiday spirit and creates cherished memories around the table.
Ingredients
Main Ingredients
- 2 cups mixed dried fruits (raisins, currants, dates, etc.)
- 1 cup chopped nuts (walnuts, pecans, or almonds)
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs At room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup orange juice
- ¼ cup brandy (or orange juice for a non-alcoholic version)
Instructions
Preparation
- Begin by measuring your ingredients accurately. Mix and match your favorite dried fruits and nuts, ensuring you have everything ready.
- Preheat your oven to 325°F (160°C).
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture and mix gently.
- Fold in the mixed dried fruits and chopped nuts.
- Pour in the orange juice and brandy, mixing lightly to combine.
- Pour the batter into a greased cake pan and smooth the top.
- Bake for approximately 1 to 1.5 hours or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool in the pan for 15 to 20 minutes, then transfer it to a wire rack to cool completely.
Notes
Fruitcake improves in flavor after a few days. Can be adapted for vegans and dietary needs. Soak dried fruits overnight for extra flavor.