Christmas Fruit Cake
This tasty traditional Christmas Fruit Cake is packed with plenty of sweet fruit, nuts, and cozy spices - a perfect addition to your holiday baking list! Super easy and quick to make, no overnight soaking, but incredible delicious!
Servings: 16
Calories: 381kcal
Ingredients
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon nutmeg ground
- ¼ teaspoon cloves ground
- 1 cup butter unsalted, softened
- 1 ¼ cup sugar
- 6 large eggs
- zest of one orange
- 1 cup golden raisins
- ½ cup green maraschino cherries chopped
- ½ cup red maraschino cherries chopped
- ¾ cup dried apricots chopped (or dates)
- 1 cup walnuts chopped
- 2 tablespoons all-purpose flour
- 4 tablespoons cointreau optional
Instructions
- Preheat oven: To 350℉, and generously grease a large 10 inch tube pan with butter, followed by a dusting of flour.
- In a large bowl: Stir together the flour, baking powder, salt, nutmeg, and cloves; set aside.
- In a different bowl: Cream together the butter and sugar; mix well. Next, beat in the eggs, one at a time. Note - the batter may look curdled and that's okay! Finally, stir in half the cointreau or the alcohol of your choice and the orange zest.
- Combine ingredients: Gradually combine both bowls of wet and dry ingredients, until well incorporated.
- Mix fruits and nuts: In a bowl, mix together the raisins, cherries, apricots, and walnuts. Drizzle with remaining 2 tbsp of flour and stir again. Next, fold the fruit mixture into the cake batter.
- Prepare batter: Pour the batter into the prepared cake pan and smooth out the top - optionally you can use the walnuts to garnish the cake as well - I used whole pecans instead!
- Bake: Transfer the tube pan to the oven and bake for 75 minutes or until cooked through.
- Finish the cake: Let the cake cool for 5 minutes in the tube pan. Then transfer onto a cooling rack to finish cooling. To finish the cake, poke holes in it with a skewer or toothpick and drizzle the rest of the cointreau over the cake!
Video
Notes
- Room temperature: When stored properly at room temperature, covered with foil or placed in a plastic bag, this fruitcake will last up to 1 month.
- Fridge: Again, properly covered or wrapped in foil or plastic bag, this fruitcake will have a life expectancy of up to 6 months.
- Freezer: Fruitcake will maintain it's best quality up to 12 months in the freezer but will keep safe indefinitely (yes you read that right!) when stored properly.
Nutrition
Serving: 1slice | Calories: 381kcal | Carbohydrates: 47g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 110mg | Sodium: 180mg | Potassium: 279mg | Fiber: 2g | Sugar: 25g | Vitamin A: 689IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg
