Ingredients:
For the Fruit Mix:
1 ½ cups raisins
1 ½ cups currants
1 cup dried cherries
1 cup dried apricots, chopped
½ cup candied orange peel
½ cup candied lemon peel
1 cup chopped pecans or walnuts
½ cup dark rum or brandy (plus more for brushing)
For the Cake:
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon allspice
¼ teaspoon salt
¾ cup unsalted butter, softened
1 cup dark brown sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 1 orange
Zest of 1 lemon
Directions:
Prepare the Fruit Mixture: The day before baking, combine the raisins, currants, dried cherries, apricots, candied orange and lemon peel, and chopped nuts in a large bowl. Pour the rum or brandy over the fruit and mix well. Cover and let the mixture sit overnight, allowing the fruit to absorb the alcohol.
Preheat the Oven: Preheat your oven to 300°F (150°C). Grease a 9-inch loaf pan or round cake pan and line it with parchment paper.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
Cream the Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
Add the Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and the orange and lemon zest, and mix until combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can result in a dense cake.
Fold in the Fruit: Gently fold the soaked fruit and nuts into the batter, ensuring that everything is evenly distributed.
Bake the Cake: Spoon the batter into the prepared pan, smoothing the top with a spatula. Bake for 2 to 2 ½ hours, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, cover it with foil during the last hour of baking.
Cool and Brush with Alcohol: Once the cake is baked, let it cool in the pan for about 15 minutes before transferring it to a wire rack. While the cake is still warm, brush the top with a little more rum or brandy.
Wrap and Store: Once the cake is completely cooled, wrap it tightly in plastic wrap and then in aluminum foil. Store the cake in a cool, dark place. If desired, brush the cake with additional rum or brandy once a week to keep it moist and allow the flavors to deepen. Fruit cake can be stored for several weeks, and its flavor will improve over time.
Tips for Making the Perfect Holiday Fruit Cake
Make It Ahead: Fruit cake is one of those desserts that actually gets better with time. Make it at least a week before serving, and for the best flavor, make it a month in advance.
Use Good-Quality Dried Fruit: Since the fruit is the star of the cake, using good-quality dried and candied fruit will make a big difference in flavor.
Brush with Alcohol Regularly: If you want your cake to stay moist and flavorful, brush it with rum or brandy every week until you’re ready to serve it.
Nutritional Information (Per Slice)
Calories: Approximately 300-350 kcal
Fat: 12g
Carbohydrates: 50g
Fiber: 4g
Sugars: 35g
Protein: 4g
Conclusion
A Holiday Fruit Cake is more than just a dessert—it’s a time-honored tradition that brings warmth and festivity to any holiday celebration. With its rich, dense texture and the combination of sweet dried fruits, crunchy nuts, and warm spices, this cake embodies the spirit of the season. Whether you’re a long-time fan of fruit cake or trying it for the first time, making your own version at home is a rewarding experience that’s sure to impress your family and friends. Enjoy it with a cup of tea or coffee, or serve it as a festive centerpiece at your holiday table.
