Description
This Traditional Christmas Fruit Cake is the epitome of holiday cheer with its rich blend of flavors from dried fruits, nuts, and warm spices. The top is adorned with colorful candied cherries that add a festive touch, making it as delightful to look at as it is to eat. Each slice reveals a bounty of textures and tastes, from the tender crumb of the cake to the chewy dried fruits and crunchy nuts.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup mixed dried fruits (cherries, pineapple, apricots, etc.), chopped
- 1/2 cup mixed nuts (such as walnuts or pecans), chopped
- 1/4 cup candied cherries, cut in half
- 1/4 cup green candied cherries, cut in half
- 1/4 cup red candied cherries, cut in half
Instructions
- Prepare the Oven: Preheat oven to 325°F (163°C). Grease and flour a bread pan or loaf mold.
- Combine Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate Adding Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until everything is just combined.
- Add Fruits and Nuts: Fold in the chopped mixed dried fruits and nuts until they are evenly distributed throughout the batter.
- Transfer to Pan and Decorate: Pour the batter into the prepared pan and smooth the surface. Arrange the halved candied cherries on top for decoration.
- Bake: Place in the preheated oven and bake for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Optional Soak: For added flavor, soak the dried fruits in rum or brandy overnight before baking.
- Storage: Wrap the cake tightly in plastic wrap and store in an airtight container. It can last up to a week at room temperature or longer in the fridge.
- Prep Time: 20 Minutes
- Cook Time: 70 - 80 Minutes