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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
