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Christmas Fruitcake

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.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Soaking
8 hrs
Servings: 16 Servings
Calories: 384 kcal
Course: Dessert , Baked Goods
Cuisine: International

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

Instructions

    Cup of Yum
  1. In a non-reactive bowl, combine dried fruits, nuts, and the ½ cup brandy. Soak overnight.
  2. Preheat oven to 300 F to 325 F.
  3. 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.
  4. In another bowl, combine margarine, sugar, syrup, eggs, orange concentrate, molasses, and 2 tablespoons brandy. With an electric mixer, beat until well blended.
  5. Add flour, baking powder, salt, nutmeg, and allspice. Beat until well-blended.
  6. Add ½ the fruit and nut mixture and stir to combine.
  7. 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.
  8. Place the pans in the preheated oven. Place a separate pan of water in the oven on a rack underneath the fruitcake.
  9. Bake for 1 ½ to 2 hours or until a toothpick inserted in the center comes out clean.
  10. Remove from oven, place on a wire rack, and allow to cool for about 5 minutes.
  11. Carefully lift the fruitcakes from baking pans and let cool completely.
  12. Brush all sides with brandy or rum.
  13. Wrap with muslin or cheesecloth and store at room temperature in a styrofoam box or tin can.
  14. 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

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

% 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.