How to Make a Delicious and Moist Fruitcake for Christmas: A Traditional and Easy Recipe

This fruitcake is loaded with dried fruits, nuts, and spices, and soaked in rum or brandy for extra flavor and moistness.
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Discover how to make a homemade christmas fruitcake with this traditional and easy recipe. This fruitcake is loaded with dried fruits, nuts, and spices, and soaked in rum or brandy for extra flavor and moistness

Fruitcake is a type of cake that is made with chopped candied or dried fruits, nuts, and spices, and sometimes soaked in liquor. It is a dense and rich cake that can be eaten plain or with frosting, glaze, or marzipan. It is often served as a dessert or a snack, especially during the Christmas season.

But do you know the origin and history of fruitcake? How did it become a popular treat for Christmas? And how can you make it at home with simple ingredients and tools? In this post, I will answer these questions and share with you my favorite fruitcake recipe that is delicious and moist. You will learn how to make a traditional and easy fruitcake that will impress your family and friends.

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The Origin and History of Fruitcake

Fruitcake can be traced back to ancient times, when the Romans made a type of cake called “satura”, which was made with barley, pomegranate seeds, nuts, and raisins. They also made a type of bread called “panis mellitus”, which was made with honey, nuts, and dried fruits. These cakes and breads were eaten as a source of energy and nutrition, and also offered as gifts or sacrifices to the gods.

The fruitcake as we know it today evolved from the plum cake, which was a type of cake that was popular in medieval Europe. It was made with flour, eggs, butter, sugar, and dried plums or prunes. It was also flavored with spices, such as cinnamon, cloves, nutmeg, and ginger. It was often eaten on special occasions, such as weddings, birthdays, or holidays.

The tradition of making fruitcake for Christmas was popularized by the British, who added candied fruits, citrus peels, and liquor to the plum cake recipe. They also aged the fruitcake for several weeks or months, to enhance its flavor and texture. They called it “Christmas cake” or “plum pudding”, and served it as a festive dessert or a gift. They also believed that eating a slice of fruitcake on each of the 12 days of Christmas would bring good luck for the next year.

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Serving Suggestions

You can serve your fruitcake as a dessert or a snack, depending on your preference. You can also use different types of dried fruits, nuts, and liquor, to suit your taste and availability. You can also adjust the sweetness and spiciness of your fruitcake by adding more or less sugar, honey, or spices.

To make your fruitcake more festive, you can add some decorations and toppings, such as:

  • Frosting
  • Glaze
  • Marzipan
  • Candied fruits
  • Nuts
  • Sprinkles
  • Edible flowers
  • Holly leaves and berries
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You can also serve your fruitcake with some accompaniments, such as:

  • Whipped cream
  • Custard
  • Ice cream
  • Cheese
  • Butter
  • Jam
  • Tea
  • Coffee
  • Wine
  • Brandy

Preserving the Recipe

You can make your fruitcake in advance and store it in an airtight container at room temperature for up to a month, or in the refrigerator for up to 6 months. You can also freeze it in a freezer bag or a foil for up to a year. To keep your fruitcake moist and flavorful, you can brush it with some rum or brandy every few weeks, or wrap it in a cheesecloth soaked in liquor.

You can also make your own fruitcake mix by combining dried fruits, nuts, and spices in a large bowl or a ziplock bag. You can add some candied fruits, citrus peels, or liquor to give it more flavor and variety. To use it, you just need to add some flour, eggs, butter, sugar, and baking powder, and bake it in a loaf pan or a cake tin. You can store your fruitcake mix in a cool and dry place for up to 6 months.

How to Make a Delicious and Moist Fruitcake for Christmas: A Traditional and Easy Recipe

Difficulty: Intermediate Prep Time 15 mins Cook Time 2 hrs Rest Time 4 hrs Total Time 6 hrs 15 mins
Servings: 16 Calories: 350 kcal (per serving)
Best Season: Winter

Description

If you are looking for a traditional and easy dessert to enjoy this Christmas, you should try this homemade fruitcake recipe. This recipe will show you how to make a delicious and moist fruitcake with only 10 ingredients and 15 minutes of preparation time.

Fruitcake is not only a tasty and satisfying dessert, but also a nutritious one, if consumed in moderation

You will love the combination of dried fruits, nuts, and spices, and the aroma of rum or brandy that permeates the cake. You can also decorate your fruitcake with frosting, glaze, or marzipan, or enjoy it plain with some cheese or butter. This fruitcake is perfect for the festive season and will make a great gift for your loved ones.

Ingredients

Instructions to Make Christmas Cake

  1. Soak

    Soak the dried fruits and candied fruits in rum or brandy in a large bowl for at least 4 hours, or overnight, stirring occasionally. This will plump up the fruits and infuse them with flavor and moistness.

    You can also heat the mixture in a microwave or a saucepan for a few minutes, to speed up the process.

  2. Preheat Oven

    Preheat the oven to 300°F (150°C) and grease and line a 9x5 inch (23x13 cm) loaf pan or a 9 inch (23 cm) round cake tin with parchment paper. You can also use a bundt pan, a springform pan, or mini loaf pans, if you prefer.

  3. Cream the Butter & Sugar

    In a large bowl, cream the butter and sugar with an electric mixer or a wooden spoon until light and fluffy. Add the eggs, one at a time, beating well after each addition.

    You can also add some vanilla extract or lemon zest for extra flavor, if you like.

  4. Whisk Dry Ingredients

    In a medium bowl, whisk the flour, baking powder, salt, and mixed spices together until well combined. Gradually add the flour mixture to the butter mixture, stirring gently until a smooth and thick batter forms. Do not overmix the batter, as it can make your fruitcake tough and dry.

  5. Fold in soaked nuts

    Fold in the soaked fruits and nuts, if using, with a spatula or a wooden spoon, until they are evenly distributed throughout the batter. You can also reserve some fruits and nuts for decorating the top of your fruitcake, if you like.

  6. Spoon the batter

    Spoon the batter into the prepared pan or tin, and smooth the top with a spatula or a knife. You can also make a slight indentation in the center of the batter, to prevent it from cracking or doming during baking. Decorate the top of your fruitcake with some fruits and nuts, if you reserved some earlier.

  7. Bake

    Bake your fruitcake in the preheated oven for about 2 hours, or until a toothpick inserted in the center comes out clean. You can also cover your fruitcake with some foil or parchment paper halfway through the baking time, to prevent it from browning too much or burning.

  8. Let cool

    Remove your fruitcake from the oven and let it cool slightly in the pan or tin on a wire rack. You can also brush some more rum or brandy over the top of your fruitcake, if you want to make it more moist and flavorful. You can also wrap your fruitcake in a cheesecloth soaked in liquor, if you want to age it for a longer time.

  9. Decorate & Serve

    Transfer your fruitcake to a serving plate or a cake stand, and decorate it with some frosting, glaze, or marzipan, if you like. You can also cut your fruitcake into slices or pieces, and serve it with some cheese or butter, if you prefer. Enjoy your fruitcake while it is fresh, or store it in an airtight container for later.

Nutrition Facts

Servings 16


Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 15g24%
Saturated Fat 7g35%
Cholesterol 60mg20%
Sodium 250mg11%
Total Carbohydrate 50g17%
Dietary Fiber 3g12%
Sugars 35g
Protein 6g12%

Calcium 100 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Notes

  • You can make your fruitcake vegan, dairy-free, or gluten-free by using plant-based butter, milk, and eggs, and gluten-free flour and baking powder.
  • You can make your fruitcake sugar-free or low-sugar by using sugar free substitutes, such as stevia, erythritol, or monk fruit, or use less sugar or honey.
  •  You can make your fruitcake more colorful and festive by using different types of dried fruits and candied fruits, such as cranberries, cherries, apricots, pineapple, or ginger, and adding some food coloring or natural dyes, such as beetroot juice, turmeric, or spinach juice, to the batter or the frosting.
  • You can make your fruitcake more flavorful and aromatic by using different types of liquor, such as rum, brandy, whiskey, or bourbon, and adding some extracts or zest, such as vanilla, lemon, orange, or almond, to the batter or the frosting.

Equipments Used/Needed

  • A large bowl
  • A medium bowl
  • A measuring cup and spoons
  • A knife and a cutting board
  • A wooden spoon or a spatula
  • An electric mixer or a whisk
  • A 9x5 inch (23x13 cm) loaf pan or a 9 inch (23 cm) round cake tin
  • Parchment paper
  • A toothpick or a skewer
  • A wire rack
  • A serving plate or a cake stand
  • A microwave or a saucepan (optional)
  • A cheesecloth (optional)
  • A frosting bag or a knife (optional)
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Frequently Asked Questions

Expand All:
How can I make my fruitcake more moist or dry?

You can make your fruitcake more moist or dry by adjusting the amount and type of liquid and fat in the recipe. You can use more or less rum or brandy, milk or water, butter or oil, to change the moistness and texture of your fruitcake. You can also soak your fruitcake in more or less liquor after baking, or wrap it in a cheesecloth soaked in liquor, to make it more moist or dry.

How can I prevent my fruitcake from sinking or cracking?

  • You can prevent your fruitcake from sinking or cracking by following these tips:
  • Do not overmix the batter, as it can create air bubbles that can collapse during baking.
  • Do not open the oven door too often or too early, as it can cause temperature fluctuations that can affect the rising and setting of your fruitcake.
  • Do not overbake or underbake your fruitcake, as it can cause it to dry out or collapse. Use a toothpick or a skewer to test the doneness of your fruitcake, and bake it until it comes out clean.
  • Do not remove your fruitcake from the pan or tin too soon or too late, as it can cause it to stick or break. Let it cool slightly in the pan or tin on a wire rack, before transferring it to a serving plate or a cake stand.
  • Make a slight indentation in the center of the batter, to prevent it from doming or cracking during baking.

How can I decorate my fruitcake with frosting, glaze, or marzipan?

You can decorate your fruitcake with frosting, glaze, or marzipan by following these steps:

  • Frosting: You can use any type of frosting, such as buttercream, cream cheese, or royal icing, to cover your fruitcake with a smooth or a textured layer. You can also use a frosting bag or a knife to pipe or spread some designs or patterns on your fruitcake, such as swirls, stars, or flowers. You can also add some food coloring or natural dyes to your frosting, to make it more colorful and festive.
  • Glaze: You can use any type of glaze, such as sugar, honey, or chocolate, to drizzle or coat your fruitcake with a shiny or a glossy layer. You can also use a microwave or a saucepan to heat and melt your glaze, to make it more fluid and easy to apply. You can also add some flavorings or extracts to your glaze, to make it more flavorful and aromatic.
  • Marzipan: You can use ready-made or homemade marzipan, which is a type of almond paste, to cover your fruitcake with a smooth or a textured layer. You can also use a rolling pin or a cookie cutter to shape or cut your marzipan into various figures, such as stars, trees, or holly leaves and berries. You can also add some food coloring or natural dyes to your marzipan, to make it more colorful and festive.

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