Christmas Fruitcake
A festive fruitcake blending dried fruits and spices for a rich, traditional holiday treat that brings joy to every celebration.
Ingredients
Main Ingredients
- 2 cups mixed dried fruits (raisins, cranberries, cherries) You can substitute with seasonal varieties if preferred.
- 1 cup chopped nuts (walnuts, pecans, almonds) Substitute with seeds for nut allergies.
- 1 cup all-purpose flour Try whole wheat flour for added fiber.
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 4 large eggs
- ½ cup orange juice (freshly squeezed is best)
- ¼ cup rum (optional for extra flavor) Substitute with more orange juice for a non-alcoholic version.
Instructions
Preparation
- Preheat the oven to 300°F (150°C).
- Grease and line your cake pan with parchment paper.
- In a bowl, mix the dried fruits and nuts with 1 tablespoon of flour.
- In another bowl, cream together the softened butter and brown sugar until fluffy.
- Beat in the eggs one at a time until fully incorporated.
- Mix in the orange juice and rum until well combined.
- In a separate bowl, whisk together the remaining all-purpose flour, baking powder, cinnamon, and nutmeg.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the fruit and nut mixture.
Baking
- Pour the batter into the prepared cake pan.
- Bake for 1.5 to 2 hours, or until a toothpick inserted into the center comes out clean.
Notes
Store in an airtight container at room temperature. This fruitcake can be frozen for up to six months. Cut slices and microwave for 15 to 30 seconds for warm servings.