4.6 from 30 votes
Christmas Fruit Cake
This tasty traditional Christmas Fruit Cake is packed with plenty of sweet fruit, nuts, and cozy spices - a perfect addition to your holiday baking list! Super easy and quick to make, no overnight soaking, but incredible delicious!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Servings: 16
Calories: 381 kcal
Course:
Dessert , Cake
Cuisine:
American
Ingredients
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon nutmeg ground
- ¼ teaspoon cloves ground
- 1 cup butter unsalted, softened
- 1 ¼ cup sugar
- 6 large eggs
- Zest of one orange
- 1 cup golden raisins
- ½ cup green maraschino cherries chopped
- ½ cup red maraschino cherries chopped
- ¾ cup dried apricots chopped (or dates)
- 1 cup walnuts chopped
- 2 tablespoons all-purpose flour
- 4 tablespoons Cointreau optional
Instructions
- Preheat oven: To 350℉, and generously grease a large 10 inch tube pan with butter, followed by a dusting of flour.
- In a large bowl: Stir together the flour, baking powder, salt, nutmeg, and cloves; set aside.
- In a different bowl: Cream together the butter and sugar; mix well. Next, beat in the eggs, one at a time. Note - the batter may look curdled and that's okay! Finally, stir in half the cointreau or the alcohol of your choice and the orange zest.
- Combine ingredients: Gradually combine both bowls of wet and dry ingredients, until well incorporated.
- Mix fruits and nuts: In a bowl, mix together the raisins, cherries, apricots, and walnuts. Drizzle with remaining 2 tbsp of flour and stir again. Next, fold the fruit mixture into the cake batter.
- Prepare batter: Pour the batter into the prepared cake pan and smooth out the top - optionally you can use the walnuts to garnish the cake as well - I used whole pecans instead!
- Bake: Transfer the tube pan to the oven and bake for 75 minutes or until cooked through.
- Finish the cake: Let the cake cool for 5 minutes in the tube pan. Then transfer onto a cooling rack to finish cooling. To finish the cake, poke holes in it with a skewer or toothpick and drizzle the rest of the cointreau over the cake!
Cup of Yum
Notes
- Room temperature: When stored properly at room temperature, covered with foil or placed in a plastic bag, this fruitcake will last up to 1 month.
- Fridge: Again, properly covered or wrapped in foil or plastic bag, this fruitcake will have a life expectancy of up to 6 months.
- Freezer: Fruitcake will maintain it's best quality up to 12 months in the freezer but will keep safe indefinitely (yes you read that right!) when stored properly.
Nutrition Information
Serving
1slice
Calories
381kcal
(19%)
Carbohydrates
47g
(16%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Cholesterol
110mg
(37%)
Sodium
180mg
(8%)
Potassium
279mg
(8%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
689IU
(14%)
Vitamin C
1mg
(1%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 381
% Daily Value*
| Serving | 1slice | |
| Calories | 381kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 110mg | 37% |
| Sodium | 180mg | 8% |
| Potassium | 279mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 689IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.