Christmas Fruitcake
User Reviews
4.9
33 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Soaking
8 hrs
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Servings
16 Servings
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Calories
384 kcal
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Course
Dessert, Baked Goods
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Cuisine
International
Christmas Fruitcake
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Easy Holiday Fruitcake loaded with glazed fruit and nuts. A dense yet moist cake laced with liquor, it's a great holiday treat perfect for dessert or gift-giving.
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Ingredients
- ¼ cup margarine, melted
- ½ cup brown sugar, packed
- ¼ cup light syrup
- 2 eggs (about ⅓ cup)
- ¼ cup orange concentrate
- ¼ cup molasses
- 2 tablespoons brandy
- 1 ⅛ cup flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- 3 teaspoons glazed cherries
Fruit and Nuts Mixture
- 2 cups glazed fruits
- 1 cup raisins or sultanas
- ½ cup pitted dates
- 1 cup toasted almonds or cashews
- 1 cup pili nuts
- ½ cup brandy
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Instructions
- In a non-reactive bowl, combine dried fruits, nuts, and the ½ cup brandy. Soak overnight.
- Preheat oven to 300 F to 325 F.
- Lightly grease sides and bottom of three 6 x 3 x 2 loaf pans with shortening and line with parchment paper or brown baking paper. Set aside.
- In another bowl, combine margarine, sugar, syrup, eggs, orange concentrate, molasses, and 2 tablespoons brandy. With an electric mixer, beat until well blended.
- Add flour, baking powder, salt, nutmeg, and allspice. Beat until well-blended.
- Add ½ the fruit and nut mixture and stir to combine.
- Pour batter into prepared loaf pans until they are ⅔ full. Spoon the remaining half of the fruit and nut mixture over the batter. Decorate with glazed cherries.
- Place the pans in the preheated oven. Place a separate pan of water in the oven on a rack underneath the fruitcake.
- Bake for 1 ½ to 2 hours or until a toothpick inserted in the center comes out clean.
- Remove from oven, place on a wire rack, and allow to cool for about 5 minutes.
- Carefully lift the fruitcakes from baking pans and let cool completely.
- Brush all sides with brandy or rum.
- Wrap with muslin or cheesecloth and store at room temperature in a styrofoam box or tin can.
- Brush fruitcake with brandy every week for four weeks, then every two weeks.
Notes
- If unable to find pili nuts, substitute pecans or walnuts.
- Line the baking pans with parchment paper on all sides to prevent the batter from drying out and the outer edges from burning due to the long baking time.
- To prevent excessive browning, use shortening instead of butter to grease the pans lightly.
- Bake low and slow at 300 F to 325 F. Place a pan of hot water on the oven floor to keep the cake nice and moist.
- Use clean gloves to handle the fruitcake to prevent contamination and introduction of bacteria.
Nutrition Information
Show Details
Calories
384kcal
(19%)
Carbohydrates
54g
(18%)
Protein
9g
(18%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Cholesterol
113mg
(38%)
Sodium
179mg
(7%)
Potassium
424mg
(12%)
Fiber
3g
(12%)
Sugar
36g
(72%)
Vitamin A
311IU
(6%)
Vitamin C
7mg
(8%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 113mg | 38% |
| Sodium | 179mg | 7% |
| Potassium | 424mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 311IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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