Christmas Fruitcake
- Total Time
- 3 hours, plus overnight cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 cakes
- 1¾cups mixed candied fruit
- 1cup candied orange peel and/or lemon peel
- 1½cups candied pineapple
- 1½cups candied citron, sliced thinly
- 1cup candied red cherries
- 1½cups black seedless raisins
- 1½cups yellow seedless raisins
- 1cup black currants
- 1cup thick raspberry preserves
- 1teaspoon vanilla
- ¾cup good quality Cognac, rum or whisky
- 1cup roughly chopped hazelnuts
- 1cup grated unsweetened coconut
- 1cup roughly chopped pecans
- 2cups sweet butter
- 2cups dark brown sugar
- 12eggs
- 4cups flour
- 1teaspoon powdered cloves
- 2teaspoons powdered cinnamon
- Butter and flour for the cake pans
- Additional liquor for soaking cakes
Ingredient Substitution Guide
Nutritional analysis per serving (26 servings)
574 calories; 26 grams fat; 13 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 79 grams carbohydrates; 4 grams dietary fiber; 54 grams sugars; 7 grams protein; 69 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine all fruits, preserves, vanilla and liquor in a large bowl. Mix well, cover with plastic wrap and store in a cool place overnight.
- Step 2
Add hazelnuts, coconut and pecans to the fruits, mix well and set aside. Butter and flour four loaf pans. Preheat the oven to 300 degrees.
- Step 3
Make batter in two batches for greater ease of working. In a large bowl, cream 1 cup of butter until it is light and fluffy. Beat in 1 cup of brown sugar, a little at a time. Beating continuously, add 6 eggs, one at a time.
- Step 4
Mix flour and spices together and sift half the mixture over batter. Fold together well.
- Step 5
Mix half the fruits and nuts into batter and turn into two loaf pans. For second batch, repeat the last three steps with remaining ingredients.
- Step 6
Cover loaf pans with aluminum foil and place in preheated oven. Bake for 2 hours. Remove foil and bake 40 minutes longer.
- Step 7
Remove cakes from oven, run a knife around edges of the pans and turn upside down on a cake rack. Leave to cool. When cakes are thoroughly cool, wrap well in cheesecloth and pour liquor on top, bottom and sides until cheesecloth is soaked. Wrap each cake in several layers of aluminum foil to protect them from the air. They are ready to eat in two to three weeks, although the longer they're kept the better they are. Open every few weeks and add more liquor if cheesecloth seems dry.
Private Notes
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Cooking Notes
S
How could this be adapted for a bundt pan?
Kay Mulkie
I love this recipe. Easy to make and adapt. I soaked my fruit for two days. Then I accidently used Chinese Five Spice in the first two pans. But, it worked. I let my cakes rest for 6 weeks with a brandy soak. I am getting ready to bake this years Fruitcake and will use this same recipe. My family and friends loved last years cakes and it is a new tradition. I used to make a Sri Lankan Christmas Cake but it is hard to get the ingredients and now I love going back to a traditional fruitcake.
Rebecca
where do you store these while they are 'curing'? Refrigerator? Cool/dry place?
Kay Mulkie
Cool dry place.
S
How could this be adapted for a bundt pan?
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