Cherry Fruitcake
Bursting with festive flavors and holiday cheer, this Cherry Fruitcake is a delightful twist on the traditional fruitcake recipe. Packed with vibrant candied cherries, a medley of dried fruits, and crunchy chopped nuts, every slice offers a perfect balance of sweetness and texture. Enhanced with warm spices like cinnamon and nutmeg, along with a hint of almond and vanilla extracts, this dessert is irresistibly aromatic. This easy-to-make loaf is baked to golden perfection and tastes even better as it rests, making it an ideal make-ahead treat for the holiday season. Whether served as a centerpiece dessert or paired with a cup of coffee or tea, this moist and rich fruitcake will quickly become a beloved seasonal tradition.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 0.75 cup milk
- 1.5 cups candied cherries (halved)
- 1 cup dried fruits (e.g., raisins, apricots, or cranberries)
- 0.75 cup chopped nuts (e.g., walnuts or pecans)
- 0.5 teaspoon cinnamon
- 0.25 teaspoon nutmeg
Instructions
Preheat your oven to 325°F (160°C). Grease and line a 9-inch loaf pan with parchment paper.
In a medium bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy using a stand or hand mixer.
Beat in the eggs one at a time, mixing well after each addition.
Add the vanilla and almond extracts and mix until combined.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
Fold in the candied cherries, dried fruits, and chopped nuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center comes out clean.
Allow the fruitcake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Wrap the cooled fruitcake tightly in plastic wrap or foil for storage, as this helps enhance its flavor over time. Serve slices as desired and enjoy!
Nutrition Facts
Calories |
5993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.3 g | 357% | |
| Saturated Fat | 136.5 g | 682% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1277 mg | 426% | |
| Sodium | 2077 mg | 90% | |
| Total Carbohydrate | 828.2 g | 301% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 537.5 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 613 mg | 47% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2600 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
