Christmas Fruit Cake
Prep Time: 30 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs
Servings: 12
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 cup dark molasses
- ¼ cup orange juice
- 1 teaspoon vanilla extract
- 2 cups mixed dried fruit (raisins, currants, chopped dates, and cherries)
- 1 cup chopped candied peel
- 1 cup chopped nuts (pecans or walnuts)
- ½ cup brandy, rum, or apple juice (for soaking)
Optional for finishing:
- Additional brandy or rum for brushing after baking
Directions
- Soak the fruit:
In a large bowl, combine dried fruit, candied peel, and nuts. Pour brandy (or rum/apple juice) over the mixture, toss to coat, and cover. Let soak for at least 2 hours or overnight for the best flavor. - Preheat the oven:
Preheat oven to 300°F (150°C). Grease a 9-inch round or square cake pan and line the bottom with parchment paper. - Cream butter and sugar:
In a large mixing bowl, beat butter and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in molasses and vanilla extract. - Mix dry ingredients:
In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. - Combine batter:
Gradually add dry ingredients to the creamed mixture, alternating with orange juice. Mix until just combined. - Add soaked fruit:
Fold in the soaked fruit and nuts, mixing until evenly distributed. - Bake the cake:
Spoon the batter into the prepared pan and smooth the top. Bake for 2 to 2½ hours, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil. - Cool and brush with spirits:
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. While still warm, brush the top with a little extra brandy or rum. - Age the cake (optional):
For a traditional rich flavor, wrap the cooled cake tightly in cheesecloth soaked in brandy or rum, then wrap in foil. Store in an airtight container in a cool place for up to 4 weeks, brushing with more spirits once a week. - Serve:
Slice and serve plain, or with whipped cream, hard sauce, or brandy butter for a festive touch.
Cook’s Note:
For a lighter fruitcake, substitute golden raisins and dried apricots for darker fruits, and use light corn syrup or honey instead of molasses. This recipe also works beautifully as mini loaves or gift cakes.