🍰 Festive Family Favorite: Old-World Christmas Fruit Cake
“Holiday magic in every bite — rich, buttery, and packed with dried fruits, just like grandma used to make.”
📝 Description:
This traditional holiday cake is dense, moist, and speckled with colorful dried fruits and nuts. Whether you’re celebrating Christmas or just craving a nostalgic bake, this fruit cake is a cozy, time-honored centerpiece. It tastes even better as it rests — a perfect make-ahead dessert!
🧂 Ingredients:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- 1 cup unsalted butter (room temp)
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- ¼ cup orange juice (or milk)
Fruits & Nuts:
- 2 cups mixed dried fruits (e.g., raisins, currants, chopped dates, candied orange peel, dried apricots)
- ½ cup chopped nuts (walnuts, almonds, pecans — optional)
- Zest of 1 orange and/or lemon
- 1–2 tbsp flour (to toss fruit and prevent sinking)
🔥 Instructions:
- Preheat Oven:
Preheat to 325°F (160°C). Grease and line an 8-inch round cake pan with parchment paper. - Prepare Fruit:
Toss dried fruits and nuts with 1–2 tbsp flour to coat (this helps prevent sinking). - Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt. - Cream Butter & Sugar:
In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes). - Add Eggs:
Add eggs one at a time, beating well after each. Mix in vanilla, almond extract (if using), orange juice, and zest. - Combine Wet & Dry:
Gradually mix in the dry ingredients. Fold in the floured fruit and nuts gently until just combined. - Bake:
Spoon batter into the pan and smooth the top. Bake for 55–65 minutes or until a toothpick comes out clean. - Cool & Serve:
Let cool in pan 10 minutes, then transfer to a wire rack. Decorate with extra fruits or a glaze if desired.
🧠 Notes:
- For a more traditional touch, soak the dried fruits overnight in rum, brandy, or orange juice.
- This cake gets better with age — wrap and store it for a day or two before serving.
- Avoid overmixing once flour is added — this keeps it tender.
💡 Tips:
- Add a spice blend like cinnamon, nutmeg, and allspice for a warmer flavor.
- Wrap cooled cake in parchment and foil and store at room temp or refrigerate up to 1 week.
- Drizzle with a citrus glaze or brush with warm apricot jam for shine.
🍽️ Servings:
- Makes 8–10 slices
- Great for dessert, brunch, or holiday gifting
🔢 Nutritional Info (Per Slice, Approximate):
- Calories: ~320
- Fat: ~15g
- Carbs: ~42g
- Sugar: ~24g
- Protein: ~4g
- Fiber: ~2g
(Varies based on fruits/nuts used and if soaked in alcohol)
🌿 Benefits:
- Made with real fruit and nuts — rich in fiber and natural sweetness
- Free from preservatives and artificial flavors
- Make-ahead friendly — improves in flavor over time
- Can be customized to suit dietary needs (gluten-free, alcohol-free, dairy-free)
❓ Q&A:
Q: Can I make this cake alcohol-free?
A: Yes! Soak fruits in orange juice or tea instead of rum/brandy.
Q: Can it be frozen?
A: Absolutely. Wrap tightly and freeze for up to 3 months. Thaw at room temp.
Q: How long does it last?
A: Properly wrapped, it keeps for up to 1 week at room temp or longer in the fridge.
Q: Can I use only one type of fruit?
A: Yes — just make sure the quantity remains the same. Raisins or cranberries work great solo.
Q: What can I serve it with?
A: Whipped cream, clotted cream, or a drizzle of custard or glaze.