Discover a truly delicious Christmas fruit cake recipe that will redefine your holiday baking. This recipe offers a modern twist on traditional fruitcake, ensuring a moist, flavorful, and incredibly satisfying result. Packed with a delightful mix of fruits and nuts, it’s the perfect centerpiece for your festive celebrations. Embrace the joy of baking this holiday season with a Christmas fruit cake that everyone will adore.
Why You’ll Love This Christmas Fruit Cake
- Irresistible Flavor: Enjoy a rich, subtly boozy, and warmly spiced flavor profile that truly captures the holiday spirit.
- Perfect Texture: This Christmas fruit cake boasts an incredibly moist and tender crumb, loaded with juicy fruits and crunchy nuts in every bite.
- Modern Twist: Forget the heavy, dense “doorstop” fruitcakes of the past; this recipe is light, flavorful, and genuinely enjoyable.
- Festive & Beautiful: Its vibrant colors and elegant bundt shape make it a stunning centerpiece for any holiday table.
- Easy to Make: We simplified the process compared to traditional long-soaking recipes, making it accessible for any beginner baker.
Ingredients
Here are the fresh, high-quality ingredients you’ll need to bake this delightful Christmas fruit cake recipe:
Fruit Soak
- 3 cups mixed dried fruit (cranberries, apricots, figs, plums, golden raisins, currants)
- 1/4 cup brandy
- 1/4 cup Amaretto
Cake Batter
- 1 cup butter, softened
- 2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/4 tsp orange oil, orange extract, or Fiori di Sicilia
- 4 large eggs, room temperature
- 3 3/4 cups all-purpose flour
- 1 cup orange juice
- 2 cups chopped pecans and walnuts
- 8 ounce tub of candied cherries
- 1 cup mixed candied fruit, finely diced
Orange Syrup
- 1/3 cup orange juice
- 1/3 cup granulated sugar
Icing
- 2 cups confectioner’s sugar, sifted
- Half and half or milk to thin
Notes & Substitutions
- Dried Fruit Selection: Always use fresh, plump, high-quality dried fruit for the best texture and flavor in your Christmas fruit cake.
- Alcohol Options: Feel free to substitute the brandy and Amaretto with rum, whiskey, sherry, or Grand Marnier.
- Non-Alcoholic: For an alcohol-free version, simply substitute the brandy and Amaretto with an equal amount of additional orange or pineapple juice.
- Candied Fruit: Candied cherries and mixed candied fruit are essential for achieving that classic flavor and festive look.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps create a smooth, well-emulsified batter.
Equipment
Making this elegant Christmas fruit cake requires just a few standard kitchen tools.
- 10-12 cup non-stick bundt pan
- Large mixing bowls
- Electric mixer (stand or hand-held)
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Small saucepan (for syrup)
Essential Bundt Pan Tips
- Always grease and flour your bundt pan thoroughly to prevent sticking, especially in intricate designs.
- Use a good quality non-stick bundt pan for the best release.
- Cool the cake properly in the pan before inverting to avoid breakage.
Instructions
Follow these step-by-step instructions to create a truly wonderful Christmas fruit cake recipe.
- Prepare Pan: Preheat your oven to 325°F (160°C). Butter and flour a 10-12 cup bundt pan generously. Ensure you get into all the nooks and crannies so your cake releases perfectly.
- Soak Fruit: Place the mixed dried fruits in a microwave-safe bowl. Stir in the brandy and Amaretto. Microwave for 90 seconds, then stir again. Set aside to cool on the counter while you prepare the cake batter.
- Cream Butter & Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy.
- Add Flavorings: Beat in the baking powder, salt, and your chosen orange oil or extract until well combined.
- Incorporate Eggs: Add the large eggs one at a time, beating well after each addition until fully incorporated. Remember to scrape down the sides of the bowl as needed to ensure everything mixes evenly.
- Alternate Wet & Dry: Gradually blend in the all-purpose flour and orange juice alternately. Begin and end with flour, mixing just until combined after each addition. Scrape the sides and bottom of the bowl to ensure a fully blended, smooth batter.
- Fold in Fruits & Nuts: Gently fold in the soaked fruit (do not drain the liquid), candied cherries, mixed candied fruit, pecans, and walnuts. Mix until they are evenly distributed throughout the batter.
- Bake Cake: Spoon the batter evenly into your prepared bundt pan and smooth out the surface with a spatula. Bake for about 70-90 minutes, or until a toothpick inserted near the center of the cake comes out clean without any wet batter. If the cake browns too quickly, loosely lay a piece of foil over the top during the last part of baking.
- Apply Syrup: Let the cake cool in the pan for 15 minutes. While it cools, whisk together the orange juice and granulated sugar for the syrup in a small saucepan over medium heat until the sugar dissolves. Invert the warm cake onto a wire rack set over a baking sheet. Immediately brush the warm orange syrup generously over the entire surface of the warm cake.
- Cool & Rest: Allow the cake to cool completely on the wire rack. Once cooled, wrap the cake tightly in plastic wrap and let it rest at room temperature for at least 24 hours. This resting period enhances the moisture and flavors, truly developing your Christmas fruit cake.
- Prepare Icing: After the cake has rested, prepare the icing. In a medium bowl, whisk the sifted confectioner’s sugar with small amounts of half and half or milk until you achieve a smooth, pourable consistency. Start with a tablespoon or two and add more as needed.
- Glaze Cake: Drizzle the prepared icing over the cooled and rested cake, allowing it to drip down the sides for a beautiful presentation. Let the icing set and harden before serving.
Pro Tips & Troubleshooting
Mastering this Christmas fruit cake recipe is simple with a few expert tips.
- Pro Tips:
- Dice fruits uniformly for consistent texture and flavor in every bite.
- Avoid overmixing the batter after adding flour; overmixing can lead to a tough cake.
- Aging the cake for 24 hours or longer significantly enhances its moisture and deepens the flavors.
- Warm the bundt pan slightly by running it under warm water (after cooling, before inverting) for easier cake release.
- Troubleshooting:
- Cake sticking: Ensure you greased and floured the pan thoroughly. If it’s stuck, gently tap the pan, use a thin plastic spatula around the edges, or try cooling it slightly longer.
- Dry cake: Check the cake for doneness early; overbaking is the main culprit. Ensure you measure liquids accurately.
- Sinking fruit: If your heavier fruits tend to sink, toss them with a tablespoon of flour before folding them into the batter.
Serving, Storage & Variations
Serving Suggestions
- Serve your slices of Christmas fruit cake with a steaming cup of coffee or tea for a cozy holiday treat.
- For an extra indulgence, enjoy it with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
- This elegant holiday fruitcake makes a wonderful addition to any festive brunch or dessert platter.
Storage
- Room Temperature: Wrap the glazed Christmas fruit cake tightly in plastic wrap and store it in an airtight container for up to 5 days.
- Refrigerated: For longer freshness, wrap the cake well and store it in the refrigerator for up to 2 weeks.
- Freezing: You can freeze the unglazed cake for up to 3 months. Wrap it tightly in plastic wrap, then foil, before freezing. Thaw overnight in the refrigerator before glazing.
Variations
- Different Pan Shapes: This versatile Christmas fruit cake recipe also works well in loaf pans. Adjust baking time to approximately 50 minutes per standard loaf pan (check for doneness).
- Nut Mix-ins: Experiment with different nuts like slivered almonds, chopped pistachios, or a mix of your favorites. For a nut-free option, simply omit them.
- Mini Fruitcakes: Bake the batter in muffin tins or mini loaf pans for individual servings. Adjust baking times accordingly, usually around 20-30 minutes for muffins.
Nutrition
Understanding the estimated nutritional values helps you plan your holiday treats. This Christmas fruit cake recipe provides a festive indulgence.
| Nutrient | Amount Per Serving (Estimate) |
|---|---|
| Calories | 480 |
| Total Fat | 18g |
| Saturated Fat | 9g |
| Cholesterol | 60mg |
| Sodium | 190mg |
| Total Carbohydrates | 75g |
| Dietary Fiber | 3g |
| Total Sugars | 55g |
| Protein | 5g |
Disclaimer: Nutritional information is an estimate based on ingredients and serving size of 24 portions. Values may vary based on exact products used.
FAQ
Discover quick answers to common questions about this festive Christmas fruit cake recipe.
- Can I make this fruitcake without alcohol? Yes, you can substitute the brandy and Amaretto with an equal amount of orange or pineapple juice.
- What kind of dried fruit can I use? Feel free to use any mix of your favorite dried fruits, just ensure they are fresh and plump.
- How long does this Christmas fruitcake last? You can store it at room temperature for up to 5 days, refrigerated for 2 weeks, or frozen for up to 3 months.
- Can I bake this fruitcake in loaf pans instead of a bundt pan? Yes, simply adjust the baking time to about 50 minutes per standard loaf pan.
- Why is my fruitcake dry? Overbaking is a common cause; always follow the recommended temperature and baking time, checking for doneness with a toothpick.
Conclusion
Embrace the joy of holiday baking with this delightful, modern Christmas fruit cake recipe. It’s guaranteed to be a holiday favorite, a festive treat everyone will enjoy. You’ll impress your guests with this boozy, flavorful, and beautifully presented cake. Now, go forth, bake this amazing Christmas fruit cake, and spread some much-needed holiday cheer!
