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Christmas Fruit Cake

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A classic holiday fruit cake with a delightful mix of fruits, nuts, and spices, perfect for festive gatherings.

Ingredients

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  • 1 ½ cups golden raisins
  • 1 ½ cups dark raisins
  • 1 cup chopped dried apricots
  • ¾ cup chopped dates
  • ½ cup chopped glace cherries (red and green)
  • ½ cup chopped candied pineapple
  • ½ cup chopped dried figs
  • 1 cup dark rum or brandy (or orange juice)
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1 cup unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 4 large eggs, room temperature
  • 1 ½ cups all-purpose flour
  • ½ cup almond flour (optional)
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • ¼ cup molasses or dark treacle
  • 1 cup chopped pecans or walnuts
  • Whole glace cherries (for decoration)
  • Whole pecans (for decoration)
  • Candied fruits (for decoration)

Instructions

  1. Prepare the fruit mixture by combining all dried fruits, orange zest, lemon zest, and your choice of soaking liquid. Cover and let sit for at least 24 hours.
  2. Preheat your oven to 300°F (150°C) and line a cake pan with parchment paper.
  3. Cream the butter and dark brown sugar until light. Add eggs, one at a time. Mix in vanilla and molasses.
  4. Whisk together the dry ingredients in a separate bowl. Gradually add to wet ingredients, folding until just combined.
  5. Fold the soaked fruit mixture and nuts into the batter. Pour into the prepared pan.
  6. Bake for 2 to 2 ½ hours, or until a toothpick comes out mostly clean. Tent with foil if browning too quickly.
  7. Cool the cake completely, then wrap tightly in plastic wrap and foil. Store in a cool, dark place for optimal flavor.

Notes

Soak the fruits for the maximum time for deeper flavors. Optional to age the cake with periodic brushing of brandy.

Nutrition

Find it online: https://doughgirlbylea.com/christmas-fruit-cake-recipe/

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