Christmas Fruitcake
Make a classic Christmas fruitcake with soaked dried fruits, brandy, and warm spices. Perfect holiday dessert that improves with age.
Equipment
- mixing bowl
- knife
- cutting board
- measuring cups
- measuring spoons
- whisk
- electric mixer
- rubber spatula
- oven
- loaf pan
- parchment paper
- wire rack
- aluminum foil
Ingredients
Fruit Mixture
- 1 pound mixed dried fruit such as raisins, currants, and cranberries
- 1/2 cup candied orange peel finely chopped
- 1/2 cup candied red and green cherries
- 1/2 cup brandy or dark rum plus more for feeding
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 1 cup pecans roughly chopped
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup packed light brown sugar
- 4 large eggs at room temperature
- 1/4 cup molasses
- 1 tsp vanilla extract
- 1 tbsp orange zest finely grated
Instructions
- In a large bowl, combine the mixed dried fruit, finely chopped candied orange peel, and candied red and green cherries. Pour 1/2 cup of brandy or dark rum over the fruit, stir well, cover, and let soak at room temperature for at least 8 hours, or preferably overnight, to allow the fruit to plump up and absorb the liquid. Stir occasionally during the soaking period.
- In a separate medium bowl, whisk together the 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and 1/4 teaspoon salt. Add the 1 cup of roughly chopped pecans to the flour mixture and toss to coat thoroughly; this step helps prevent the fruit and nuts from sinking to the bottom of the cake during baking.
- In a large mixing bowl, using an electric mixer, cream together the 1 cup softened unsalted butter and 1 cup packed light brown sugar on medium speed until the mixture is light, fluffy, and pale in color, typically taking about 3 to 5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add the 4 large eggs to the creamed butter mixture one at a time, beating well after each addition until fully incorporated. Stir in the 1/4 cup molasses, 1 teaspoon vanilla extract, and 1 tablespoon finely grated orange zest until just combined. The mixture may appear slightly curdled at this point, which is normal.
- Gradually add the prepared flour and pecan mixture to the wet ingredients, mixing on low speed until just combined and no streaks of dry flour remain. Be careful not to overmix, as this can result in a tough cake. Gently fold in the soaked fruit mixture with a rubber spatula until it is evenly distributed throughout the batter.
- Preheat your oven to 300 degrees Fahrenheit. Grease a 9x5-inch loaf pan with butter or baking spray, then line the bottom and sides with parchment paper, leaving an overhang on the longer sides to assist in lifting the cake out later. Spoon the fruitcake batter into the prepared pan and smooth the top evenly.
- Bake for 2 hours and 30 minutes to 3 hours, or until a wooden skewer inserted into the center of the cake comes out clean or with only moist crumbs attached. If the top begins to brown too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time.
- Let the fruitcake cool in the pan on a wire rack for 30 minutes before carefully lifting it out using the parchment paper overhang. Transfer the cake directly to the wire rack to cool completely, which will take approximately 2 hours. Once fully cooled, you can optionally brush the cake with an additional 1 to 2 tablespoons of brandy or rum. Wrap the cake tightly in plastic wrap, then in aluminum foil, and store in an airtight container at room temperature for at least 1 week before slicing to allow the flavors to meld and mature.
Notes
Let cake rest for at least 1 week before slicing to allow flavors to meld. Optionally brush with additional brandy or rum after cooling.