Holiday Fruitcake
Celebrate the season with this rich and indulgent Holiday Fruitcake, a classic treat infused with festive flavors and perfect for gifting or enjoying with loved ones. Packed with a vibrant mix of dried fruits, candied orange peel, and cherries, this traditional fruitcake is soaked in dark rum or brandy for an irresistible depth of flavor. Warm spices like cinnamon, nutmeg, and cloves combine with a buttery, nut-studded batter to create a moist and tender cake that improves with age. Whether you enjoy it fresh or choose to enhance its flavor over time by brushing it with spirits, this fruitcake is a holiday staple that’s both timeless and unforgettable. Ideal for Christmas and festive gatherings, this dessert is a must-have for your holiday baking repertoire.
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Recipe Information
Ingredients
- 4 cups mixed dried fruit (e.g., raisins, currants, cranberries, chopped apricots)
- 1 cup candied orange peel
- 1 cup candied cherries
- 0.75 cup dark rum or brandy
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup chopped nuts (e.g., walnuts, pecans, or almonds)
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
Instructions
In a large bowl, combine the mixed dried fruit, candied orange peel, and candied cherries. Pour the dark rum or brandy over the fruit mixture and stir to coat evenly. Cover and let sit overnight, or at least 4–6 hours, to allow the flavors to meld.
Preheat your oven to 300°F (150°C). Grease and line the bottom and sides of a 9x5-inch loaf pan or an 8-inch round cake pan with parchment paper.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy using a hand mixer or stand mixer (about 2–3 minutes).
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and orange zest.
In a medium bowl, sift together the all-purpose flour, ground cinnamon, ground nutmeg, ground cloves, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the soaked fruit mixture (including any remaining liquid) and chopped nuts. Fold gently to distribute the fruit and nuts evenly throughout the batter.
Spoon the batter into the prepared pan, spreading it out evenly and smoothing the top with a spatula.
Bake in the preheated oven for 2 hours, or until a toothpick inserted into the center of the cake comes out mostly clean with just a few moist crumbs attached.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.
Optionally, brush the cooled cake with additional dark rum or brandy. Wrap the cake tightly in plastic wrap and store it in an airtight container for at least a week before serving to enhance the flavor. For longer storage, continue brushing it with a little rum or brandy every few days.
Nutrition Facts
Calories |
8669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.9 g | 373% | |
| Saturated Fat | 134.8 g | 674% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 2131 mg | 93% | |
| Total Carbohydrate | 1401.6 g | 510% | |
| Dietary Fiber | 72.0 g | 257% | |
| Total Sugars | 999.5 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 915 mg | 70% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 6727 mg | 143% | |
*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.
