Celebrate the holiday season with a timeless classic—Traditional Christmas Fruit Cake! This rich and moist cake is brimming with dried fruits, crunchy nuts, and colorful candied cherries, making it the perfect dessert for holiday gatherings. Not only does it taste delightful, but it also keeps well, allowing you to make it ahead for stress-free holiday planning.
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup milk
1 cup mixed dried fruit (chopped cherries, pineapple, apricots, etc.)
½ cup walnuts or pecans, chopped
¼ cup candied green cherries, halved
¼ cup candied red cherries, halved
Instructions:
Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a loaf pan or a small bundt pan to prevent sticking.
Prepare the Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add eggs one at a time, beating after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, and mix until just combined to avoid overmixing.
Fold in the Nuts and Fruit: Gently fold in the mixed dried fruit and chopped nuts until evenly dispersed.
Decorate and Bake: Pour the batter into the prepared pan, smoothing the surface. Arrange the halved red and green candied cherries on top for a festive touch.
Bake: Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Serving Tips:
Slice Carefully: Christmas fruit cakes are dense, so use a sharp, serrated knife to slice them cleanly without crumbling.
Add a Dusting of Powdered Sugar: For extra holiday flair, dust the top with powdered sugar just before serving. It adds a snowy look that enhances the festive presentation.
Pair with Holiday Drinks: Serve with hot tea, coffee, spiced cider, or eggnog. For an extra touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Room Temperature Serving: This cake tastes best at room temperature, so if stored in the fridge, allow it to sit out for about 30 minutes before serving.
Storage Tips:
Wrap Tightly: After the cake has completely cooled, wrap it in plastic wrap or foil to preserve its moisture and prevent it from drying out.
Refrigeration: Store the wrapped cake in an airtight container in the refrigerator for up to 2 weeks. The cool environment helps maintain freshness while allowing the flavors to deepen.
Freezing: For longer storage, freeze the cake. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight, then bring it to room temperature before serving.
Refresh if Needed: If the cake seems slightly dry after thawing, lightly brush it with a simple syrup or fruit juice before serving to restore moisture.
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FAQs:
Can I make this Christmas fruit cake ahead of time?
Yes! Traditional Christmas fruit cakes are ideal for making in advance as their flavors deepen over time. You can prepare this cake 1-2 weeks before your celebration and store it wrapped tightly in the fridge. For even longer storage, freeze it for up to 3 months.
How can I prevent my fruit cake from drying out?
To keep the cake moist, wrap it tightly in plastic wrap and store it in an airtight container. If you notice it drying out after thawing, brush it with a bit of simple syrup, fruit juice, or even a touch of brandy to restore moisture.
Can I substitute or add different fruits and nuts?
Absolutely! Feel free to customize the cake with your favorite dried fruits and nuts. Common substitutions include dried cranberries, raisins, dates, almonds, or hazelnuts. Just keep the total quantity of fruit and nuts the same for the best results.
How should I serve Christmas fruit cake to guests?
For a festive presentation, dust the cake with powdered sugar, or serve it with a side of whipped cream. Slice carefully with a serrated knife and pair with coffee, tea, or a holiday drink like spiced cider. Let the cake sit at room temperature for 30 minutes before serving if it was refrigerated.
Conclusion:
Traditional Christmas fruit cake is cherished worldwide for its dense, flavorful crumb and versatility. The balanced blend of dried fruits, nuts, and festive cherries creates a deliciously moist cake that holds up well over time, making it ideal for the holiday season. Follow this easy recipe to create a stunning holiday cake that will become a cherished family favorite for years to come!
📖 Recipe:
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Traditional Christmas Fruit Cake
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Traditional Christmas Fruit Cake is a festive holiday favorite that’s rich, moist, and loaded with dried fruits, nuts, and candied cherries. Perfect for Christmas celebrations, it’s easy to make and can be prepared ahead of time. With its colorful, decorative topping and deep, rich flavor, this fruit cake is sure to be the highlight of your holiday dessert spread.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup milk
1 cup mixed dried fruit (chopped cherries, pineapple, apricots, etc.)
½ cup walnuts or pecans, chopped
¼ cup candied green cherries, halved
¼ cup candied red cherries, halved
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a loaf pan or a small bundt pan.
- Prepare Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Fold in Nuts and Fruit: Gently fold in the mixed dried fruit and chopped nuts until evenly distributed.
- Decorate and Bake: Pour the batter into the prepared pan, smoothing the surface. Arrange the halved red and green candied cherries on top.
- Bake: Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Wrap the cooled cake tightly in plastic wrap or foil, and store it in an airtight container at room temperature for up to 2 weeks or refrigerate for longer shelf life.
Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.
Make-Ahead: This fruit cake improves in flavor after a few days, so feel free to make it ahead of time for stress-free holiday prep.
- Prep Time: 20 minutes
- Cook Time: 70-80 minutes
- Category: Dessert, Holiday Cake
- Method: Baking
- Cuisine: American, Holiday
Nutrition
- Serving Size: 12 servings
- Calories: 300 kcal per serving
