Christmas fruitcake is a timeless holiday tradition, filled with an abundance of dried fruits, nuts, and warm spices that capture the festive spirit of the season. This rich, dense cake is lovingly made weeks in advance, allowing the flavors to mature and deepen as it’s brushed with brandy or rum. Whether served as a centerpiece dessert or gifted in beautifully wrapped packages, this fruitcake embodies the warmth and nostalgia of Christmas celebrations.
Ingredients
For the fruit mixture:
- 2 cups mixed dried fruits (raisins, currants, cherries, apricots, etc.)
- 1/2 cup candied citrus peel
- 1/4 cup chopped dried figs or dates
- 1/4 cup brandy or rum (plus extra for brushing)
For the cake:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 1 tsp vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
Instructions
- Prepare the fruit mixture: In a medium bowl, combine the dried fruits, candied citrus peel, and figs or dates. Pour in the brandy or rum and mix well. Cover and let sit for at least 12 hours or overnight to allow the fruits to soak and plump.
- Preheat the oven: Preheat your oven to 300°F (150°C). Grease and line a 9-inch round or loaf cake pan with parchment paper.
- Make the batter: In a large bowl, cream the butter and brown sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and citrus zests.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Mix the cake: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the soaked fruits (with any remaining liquid) and chopped nuts until evenly distributed.
- Bake the fruitcake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 2-2.5 hours, or until a skewer inserted into the center comes out clean. Cover the cake loosely with foil if the top browns too quickly.
- Cool and mature: Allow the cake to cool completely in the pan. Once cooled, remove it from the pan and wrap tightly in parchment paper and aluminum foil. Brush the cake with additional brandy or rum every few days to enhance the flavor and keep it moist.
- Serve: Slice the fruitcake into thin pieces and serve as is or with a dollop of whipped cream or a side of cheese.
