Christmas Fruitcake Recipe

Introduction

This classic Christmas fruitcake is rich, moist, and packed with a delightful mix of candied fruits, nuts, and warm spices. Perfect for holiday gatherings, it offers a festive treat that only gets better with time.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 pound mixed candied fruit, chopped
• 1 pound pitted dates, chopped
• 1 pound raisins
• 1 cup chopped walnuts
• 1 cup chopped pecans
• Optional Glaze: 1/4 cup dark rum, brandy, or orange juice
• Optional Glaze: 1/4 cup honey

Instructions

1. Step 1: Preheat your oven to 275°F (135°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
3. Step 3: In another bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy.
4. Step 4: Beat in the eggs one at a time, then stir in the vanilla extract to combine.
5. Step 5: Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
6. Step 6: Fold in the chopped candied fruit, dates, raisins, walnuts, and pecans evenly throughout the batter.
7. Step 7: Pour the batter into the prepared pan and spread it out evenly.
8. Step 8: Bake for 2 to 3 hours, checking at the 2-hour mark. Insert a toothpick; it should come out clean when done. If the top browns too quickly, cover loosely with foil.
9. Step 9: For the optional glaze, while the cake is still warm, poke holes in the surface. Heat the rum (or brandy/orange juice) with honey until dissolved, then brush this glaze evenly over the cake.
10. Step 10: Allow the cake to cool completely before slicing and serving.

Tips & Variations

• For a boozier cake, soak the dried fruits in rum or brandy overnight before baking.
• You can substitute pecans or walnuts with your favorite nuts, such as almonds or hazelnuts.
• Add a pinch of ground ginger or allspice for extra warmth in the spice profile.
• Wrap leftover cake in plastic wrap and then foil for a few days to keep it moist.

Storage

Store the fruitcake wrapped tightly in plastic wrap and then foil at room temperature for up to one week. For longer storage, refrigerate for up to one month or freeze for up to three months. Reheat slices gently in the microwave or oven before serving to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this fruitcake ahead of time?

Yes, fruitcake often improves in flavor when made a few days in advance. Store it wrapped tightly in a cool place or refrigerate to allow the flavors to meld.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by combining 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Christmas Fruitcake Recipe

---

★★★★★

4.8 from 703 reviews

• Author: Matteo
• Total Time: 2 hours 30 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

This classic Christmas Fruitcake is a rich and festive dessert packed with a medley of dried fruits and nuts, lightly spiced with cinnamon, nutmeg, and cloves. Baked low and slow to develop deep flavors, this fruitcake is moist and flavorful, perfect for holiday celebrations. An optional rum or brandy glaze adds a delightful boozy finish.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Fruits and Nuts

• 1 pound mixed candied fruit, chopped
• 1 pound pitted dates, chopped
• 1 pound raisins
• 1 cup chopped walnuts
• 1 cup chopped pecans

Optional Glaze

• 1/4 cup dark rum, brandy, or orange juice
• 1/4 cup honey

---

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 275°F (135°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground cloves until evenly combined.
3. Cream butter and sugars: In a separate bowl, cream the softened unsalted butter with granulated sugar and packed brown sugar until the mixture is light and fluffy, ensuring a smooth batter base.
4. Add eggs and vanilla: Beat in the eggs one at a time into the creamed butter and sugars, then stir in the vanilla extract to enhance the flavor.
5. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
6. Fold in fruits and nuts: Gently fold in the chopped mixed candied fruit, chopped dates, raisins, chopped walnuts, and chopped pecans, evenly distributing them throughout the batter.
7. Pour and spread batter: Pour the prepared batter into the greased baking pan and spread it out evenly with a spatula ensuring a uniform thickness.
8. Bake the fruitcake: Bake in the preheated oven for 2 to 3 hours, checking starting at the 2-hour mark. Insert a toothpick in the center; it should come out clean when done. If the cake browns too quickly, cover it loosely with aluminum foil to prevent overbrowning.
9. Apply optional glaze: While the cake is still warm, poke holes in the surface with a skewer or toothpick. Heat together the dark rum (or brandy or orange juice) with honey until the honey dissolves, then brush this glaze evenly over the cake to enhance moisture and flavor.
10. Cool and serve: Let the fruitcake cool completely in the pan before slicing. This allows the flavors to meld and the cake to firm up for clean slices. Serve as a festive holiday treat.

Notes

• Ensure fruits and nuts are evenly chopped for better texture and distribution in the cake.
• If you prefer a less sweet cake, reduce the brown sugar by 1/4 cup.
• The low baking temperature helps retain moisture and prevents the cake from drying out.
• Covering the cake with foil during baking prevents over-browning while allowing thorough cooking.
• The optional glaze can be skipped or replaced with a simple dusting of powdered sugar for a non-alcoholic version.
• Store wrapped in plastic wrap or airtight containers; fruitcake flavor improves after a day or two.

• Prep Time: 30 minutes
• Cook Time: 2 to 3 hours
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Christmas fruitcake, holiday fruitcake recipe, traditional fruitcake, spiced fruitcake, festive dessert