Description
This Traditional Christmas Fruit Cake is a festive and moist loaf packed with mixed dried fruits, nuts, and vibrant candied cherries. Baked slowly at a low temperature, it offers a perfect balance of sweetness and texture, making it an ideal holiday treat to enjoy with family and friends.
Ingredients
Scale
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
Fruits and 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
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a loaf pan or a small bundt pan to ensure the cake doesn’t stick after baking.
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar until the mixture is light and fluffy. This process helps aerate the batter for a tender crumb. Next, add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract to add aroma and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter and sugar batter, alternating with the milk. Start and finish with the dry ingredients. Mix gently until just combined to avoid overworking the batter, which can make the cake tough.
- Fold in Nuts and Fruit: Carefully fold in the mixed dried fruits and chopped nuts, ensuring they are evenly distributed throughout the batter without deflating it.
- Decorate and Bake: Pour the batter into the prepared pan and smooth the surface with a spatula. Arrange the halved red and green candied cherries on top to create a festive look. Bake the cake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling: Once baked, allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving. This resting time helps the cake set and enhances its flavors.
Notes
- Use room temperature butter and eggs for better batter consistency.
- Sifting dry ingredients helps to avoid lumps and ensures even leavening.
- You can substitute walnuts with pecans or almonds based on your preference.
- For a moister cake, soaking the dried fruits in rum or orange juice overnight is an excellent option.
- Store the cake in an airtight container at room temperature; it also improves in flavor after a day or two.
