This classic Christmas Fruit Cake is a festive treat packed with a delightful mix of dried fruits, nuts, and spices, making it a holiday favorite. The cake is moist, rich, and infused with warm spices and a splash of rum or brandy, giving it a comforting, nostalgic flavor. It’s the perfect treat to make ahead of time, allowing the flavors to deepen as the cake matures. Whether served plain or with a drizzle of icing, this fruit cake is sure to be the centerpiece of your holiday dessert table.
Ingredients:
- 1 ½ cups mixed dried fruits (raisins, currants, chopped dates, and apricots)
- ½ cup candied peel
- ½ cup chopped nuts (walnuts, pecans, or almonds)
- ¾ cup unsalted butter, softened
- 1 cup brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup orange juice
- ¼ cup dark rum or brandy (optional)
- Zest of 1 orange
- Zest of 1 lemon
Instructions:
- Prepare the fruit: The night before, soak the dried fruits in ¼ cup of rum or brandy (optional) and orange juice. Cover and let sit overnight or for at least 4 hours.
- Preheat the oven: Preheat the oven to 325°F (165°C). Grease and line a 9-inch round cake pan or loaf pan with parchment paper.
- Cream the butter and sugar: In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Mix the batter: Gradually add the dry ingredients to the butter mixture, mixing just until combined. Stir in the orange and lemon zest.
- Fold in the fruit and nuts: Drain the soaked fruits (if necessary) and fold them into the batter along with the candied peel and nuts.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 1 ½ to 2 hours, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, cover the cake with foil.
- Cool and store: Allow the cake to cool completely in the pan before removing. If using alcohol, brush the cake with more rum or brandy once cooled. Wrap tightly in parchment paper and foil, and let the cake mature for at least a week before serving.
