It’s Time To Make A Christmas Fruitcake!
So how do you feel about Christmas Fruitcake?
I am a Christmas fruitcake lover, but I know that some people “hurl” just hearing that word: fruitcake! It is a traditional cake at the holidays that some people love and adore, and others just makes jokes and won’t touch the stuff. Which are you? Since they need to age for a while, I am getting all my ingredients ready so that I an make it this weekend. Then I will wrap it and let it age.
All those jokes about fruitcake? You have to admit that some of the jokes are good.
Yield: 24 slices or more
It's Time To Make A Christmas Fruitcake!
Prep Time: 1 day 4 hours
Cook Time: 2 hours 30 minutes
Total Time: 1 day 6 hours 30 minutes
Traditional dark and dense fruitcake best made at least a month before you plan to eat it.
- 4-5 cups assorted nuts (walnuts and pecans are what I use)
- 1 lb red candied cherries ( I like to leave these whole for pretty slices)
- 1 lb green candied cherries ( same as above)
- 1 cup raisins or dried cranberries ( or mixture of both)
- 2 lb mixed candied fruit (orange and lemon peel , pineapple etc)
- 1 cup sherry, brandy or any liquor of choice
- 1/2 pound real butter (2 sticks)
- 1 cup sugar
- 6 eggs, separated
- 2 cups self-rising flour
- 2 tsp cinnamon
- 1 1/2 tsp each of cloves, ginger, and nutmeg
- 3/4 cup preserves or jam ( strawberry, grape, apricot)
- additional liquor for soaking/wrapping while it ages
- Mix all the fruit and nuts together in a large bowl , You may coarsely chop nuts, if desired)
- Add the 1 cup of sherry and mix thoroughly
- Cover and let set, mixing occasionally, for a minimum of 24 hours
- Cream butter with sugar
- Add egg yolks and mix well.
- Mix in all the spices and then stir in flour. Batter is stiff as you mix it.
- Add preserves/jam and mix well.
- Fold in the fruit and nut mixture.
- Beat the egg whites until it forms peaks.
- Fold into mixture of batter and fruit/nuts.
- Grease pans. Line pans with foil or parchment paper if possible for easy removal, bundt pan grease thoroughly. I have had beautiful cakes in bundt pans, and heartbreaking disasters getting it out.
- Bake at 300
- Large bundt pan: approx 2.5 hours
- regular loaf pans: approx 2 hours
- small loaf pans: approx 1 hour
- For all times, bake until toothpick test shows done.
- Let cool for 20 minutes, then turn cake out onto wire rack for cooling.
- You may sprinkle or mist liquor on cake while cooling.
- Wrap and store in liquor-dampened cloth for 4 weeks in sealed container or bag. Every week or ten days, re-dampen with liquor, re-wrap and seal again.
- The cakes should be cured in dark, dry, cool place. In a refrigerator is fine.
Serving Size:1 slice
Amount Per Serving: Calories: 1201Total Fat: 69gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 51gCholesterol: 67mgSodium: 591mgCarbohydrates: 129gFiber: 9gSugar: 76gProtein: 25g
These amounts will vary depending on the size of your pan and how thin your slices.
I hope you decide to make a traditional fruitcake or anything that you can call your own for the Holidays. Family and tradition are what we cherish in our memories of home and all our “gatherings.” ( See more of my Easy Recipes here.)
Make yours this season. Or continue those ones that you already do.
Your family will always remember.
I really appreciate you sharing each and every bit of your recipe. Can’t wait to try and serve this over for Christmas!
All mine are done already and aging. Hurry! Christmas will be here before you know it!
Kim, how long do you bake the mini muffin size cakes? And how many small loaf pans does the recipe make? My Husband loves fruitcake! Me, not too much! But I’m willing to give it a go!
Those small mini-loaves give me about 8 or 10 based on how high I fill it. Those tiny muffins bake really quick, like 15-20 minutes but really you just have to test them to get a feel if done. They are so cute! Especially when you just want to serve a bite!
I didn’t see where you mail them. Would you mail me a couple of small ones? Can you take PayPal money?
LOL, I don’t sell them at all. Just serve them. You are funny!
Your fruitcake is THE best! I said it wrong last year…HaHa
I can’t make it because I’m the only one who eats it and I can’t or shouldn’t eat a whole one by myself. Happy Holidays to you all
Thanks, and I know what you mean. I have to limit the amount I make because I cannot have it in the house!
You’re fruitcake is the best!
I like fruitcake! Thanks for the recipe!
You’re welcome. Enjoy!
Although I’m not a fruitcake fan, I appreciate knowing more about what goes into it. You presented it in a fun and entertaining way!
Thanks, I appreciate your comments.
I don’t like fruitcake, but you’ve almost convinced me to give it another try!
It looks like a hard recipe but it’s not. Just a lot of ingredients.
I have never tried a fruitcake before, but this looks very good!
HI! Great recipe! I’ve never attempted a fruit cake because my family usually makes Gum Drop Cake instead, but this looks so yummy I think I’ll attempt your recipe! Thanks for sharing!
Thanks, It is a task to tackle, but I consider it my Christmas tradition.