Christmas Dried Fruitcake
Celebrate the festive season with this delightful Christmas Dried Fruitcake, a holiday classic packed with rich flavors and wholesome textures. Made with an irresistible medley of dried cranberries, apricots, raisins, currants, and candied orange peel, this fruitcake is infused with dark rum or zesty orange juice for a depth of flavor that pairs perfectly with warm holiday spices like cinnamon, nutmeg, and cloves. A buttery, moist cake base studded with chopped walnuts or pecans ensures every bite is a treat. Whether you’re making it ahead to let the flavors mature or enjoying it fresh, this easy-to-follow recipe yields a perfectly baked, golden loaf ideal for gifting or serving at your festive gatherings.
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Recipe Information
Ingredients
- 1 cup dried cranberries
- 1 cup dried apricots, chopped
- 1 cup raisins
- 0.5 cup currants
- 0.5 cup candied orange peel, chopped
- 0.75 cup dark rum or orange juice
- 0.75 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 cup walnuts or pecans, chopped
- 1 teaspoon vanilla extract
Instructions
In a medium bowl, combine dried cranberries, dried apricots, raisins, currants, and candied orange peel. Add the dark rum (or orange juice), stir, and let sit for at least 1 hour or overnight for best flavor infusion.
Preheat your oven to 325°F (160°C). Grease and line a 9-inch loaf pan or 8-inch round cake pan with parchment paper.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold the soaked dried fruits (along with any remaining liquid) and chopped nuts into the batter until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, wrap the fruitcake tightly in plastic wrap or foil. For enhanced flavor, let the cake rest for a few days before serving, optionally brushing it with additional rum for extra moisture and flavor.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 197 mg | 9% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 60.7 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 470 mg | 10% | |
*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.
