Rich Christmas Fruitcake
Indulge in the festive spirit with this Rich Christmas Fruitcake, a timeless holiday classic brimming with warmth and tradition. Packed with a luxurious medley of mixed dried fruits, glacé cherries, and chopped nuts, this cake is infused with your choice of brandy, rum, or orange juice for an extra layer of depth. Aromatic spices like cinnamon, nutmeg, and cloves pair beautifully with the citrusy zest of orange and lemon, creating a delectable blend of festive flavors. Moist and dense, this fruitcake becomes even more delicious with time, allowing the flavors to deepen as it’s lovingly “fed” with a touch of alcohol each week. Perfectly suited for gifting, holiday gatherings, or as a centerpiece to your Christmas dessert table, this homemade fruitcake is a heartwarming treat that embodies the magic of the season.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 600 grams Mixed dried fruits (raisins, sultanas, currants, chopped dried apricots, cherries)
- 100 grams Glacé cherries
- 100 grams Chopped nuts (walnuts, almonds, or pecans)
- 120 milliliters Brandy, rum, or orange juice
- 250 grams Unsalted butter (softened)
- 200 grams Dark brown sugar
- 4 units Large eggs
- 2 tablespoons Molasses or black treacle
- 300 grams All-purpose flour
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoons Ground cloves
- 1 teaspoon Baking powder
- 1 pinch Pinch of salt
- 1 unit Zest of an orange
- 1 unit Zest of a lemon
Instructions
In a large bowl, combine the mixed dried fruits, glacé cherries, and chopped nuts. Pour the brandy, rum, or orange juice over the mixture. Stir well, cover, and let it soak for at least 12 hours or overnight for the best flavor.
Preheat your oven to 150°C (300°F). Grease and line a 20cm (8-inch) round or square baking tin with parchment paper, ensuring the paper extends above the sides of the tin by about 5cm (2 inches).
In a large mixing bowl, cream the softened butter and dark brown sugar together until light and fluffy using an electric mixer or a wooden spoon.
Add the eggs one at a time, beating well after each addition. Stir in the molasses or black treacle until well combined.
In a separate bowl, sift together the flour, ground cinnamon, ground nutmeg, ground cloves, baking powder, and a pinch of salt.
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Stir in the zests of orange and lemon, followed by the soaked fruit and nut mixture, ensuring everything is evenly distributed.
Spoon the batter into the prepared baking tin and smooth the top with a spatula. Arrange a piece of parchment paper over the top to prevent the cake from browning too quickly.
Bake in the preheated oven for 2.5 hours, checking after 2 hours. The cake is done when a skewer inserted into the center comes out clean.
Allow the cake to cool completely in the tin before removing it. For added richness, you can 'feed' the cake by brushing it with a tablespoon of brandy or rum once a week until serving.
Wrap the cooled cake tightly in parchment paper and store in an airtight container for up to 4 weeks, allowing the flavors to develop further.
Nutrition Facts
Calories |
6632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.1 g | 295% | |
| Saturated Fat | 135.5 g | 678% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 1028.5 g | 374% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 696.1 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 824 mg | 63% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 6097 mg | 130% | |
*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.
