Vodka Fruitcake
Infuse your holiday baking with a touch of indulgence by making this rich and boozy Vodka Fruitcake, the perfect centerpiece for festive gatherings. Packed with a vibrant medley of dried fruits (think raisins, cranberries, cherries, and apricots) soaked in vodka for hours—or overnight—for maximum flavor, this cake delivers a moist and ultra-flavorful bite. Warm spices like cinnamon and nutmeg elevate the aroma, while a splash of orange zest adds a citrusy brightness. Chopped nuts bring just the right amount of crunch, making every slice an irresistible medley of textures. Whether you enjoy it fresh out of the oven or allow it to mature for a deeper flavor, this vodka-spiked fruitcake is a modern twist on a classic dessert, sure to delight your taste buds with its bold, festive flair. Perfect for lovers of spiked desserts, holiday fruitcakes, and unique baking recipes!
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Recipe Information
Ingredients
- 400 grams Dried mixed fruits (raisins, cranberries, cherries, apricots)
- 250 milliliters Vodka
- 200 grams Unsalted butter
- 200 grams Brown sugar
- 4 large Eggs
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 100 grams Chopped nuts (walnuts, almonds, or pecans)
- 1 tablespoon Orange zest
- 1 teaspoon Vanilla extract
Instructions
In a medium bowl, combine the dried mixed fruits and vodka. Stir well, cover with plastic wrap, and let soak for at least 4 hours or overnight for maximum flavor.
Preheat your oven to 160°C (320°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
In a large mixing bowl, cream together the unsalted butter and brown sugar using a hand or stand mixer until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the orange zest and vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Fold in the soaked dried fruits (along with any unabsorbed vodka) and chopped nuts until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan lightly on the countertop to remove any air bubbles.
Bake in the preheated oven for 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean.
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.
For an extra boozy touch, brush the cooled fruitcake with a little more vodka before wrapping it tightly in plastic wrap or aluminum foil. Allow the flavors to mature for 1-2 days before serving, if possible.
Nutrition Facts
Calories |
5875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.9 g | 333% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1187 mg | 396% | |
| Sodium | 2055 mg | 89% | |
| Total Carbohydrate | 720.3 g | 262% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 440.0 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 701 mg | 54% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 4361 mg | 93% | |
*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.
