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Traditional Christmas Fruit Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 30 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Description

A classic Traditional Christmas Fruit Cake featuring a moist and rich batter loaded with mixed dried fruits, nuts, and candied cherries. This festive loaf is perfect for holiday gatherings, combining warm flavors and textures in every slice.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk

Fruit & Nuts

  • 1 cup mixed dried fruit (chopped cherries, pineapple, apricots, etc.)
  • ½ cup walnuts or pecans, chopped
  • ¼ cup candied green cherries, halved
  • ¼ cup candied red cherries, halved

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a loaf pan or small bundt pan to prevent sticking and facilitate easy removal of the cake.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents and removes any lumps.
  3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, incorporating air for a tender crumb.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to emulsify properly. Stir in the vanilla extract for aromatic sweetness.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
  6. Add Fruits and Nuts: Gently fold in the mixed dried fruit and chopped walnuts or pecans to distribute evenly throughout the batter without deflating it.
  7. Fill Pan and Decorate: Pour the batter into the prepared pan and smooth the top with a spatula. Arrange the halved candied red and green cherries on top decoratively.
  8. Bake the Cake: Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cake is fully cooked through.
  9. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely, preventing sogginess and maintaining texture.

Notes

  • Ensure all ingredients are at room temperature for best mixing results.
  • Use a toothpick test to check for doneness to avoid overbaking and dryness.
  • Store the fruit cake wrapped tightly in plastic wrap or airtight container to maintain freshness.
  • This fruit cake can be made in advance and actually benefits from resting, allowing flavors to meld.
  • Optional: Brush the cooled cake with a little brandy or rum for a traditional flavor boost.

Find it online: https://slsrecipes.com/traditional-christmas-fruit-cake-recipe-2/