Traditional Christmas Fruit Cake Recipe

If you’re looking for a festive treat that truly captures the spirit of the season, look no further than this Traditional Christmas Fruit Cake Recipe. It’s a warming, flavorful cake packed with a delightful mix of nuts and colorful candied fruits that create the perfect balance of sweetness and texture. Every bite brings a nostalgic touch of holiday magic, making it ideal for sharing with family and friends or gifting to loved ones. Plus, its rich aroma while baking fills your home with cozy Christmas cheer.

Ingredients You’ll Need

The magic of this Traditional Christmas Fruit Cake Recipe lies in its simple yet carefully chosen ingredients. Each component plays an essential role in building the cake’s signature rich texture, moist crumb, and festive look.

• 2 cups all-purpose flour: The sturdy base that gives the cake structure and a tender crumb.
• 1 teaspoon baking powder: Helps the cake rise just enough for a soft, airy texture.
• 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
• 1/2 cup unsalted butter, softened: Adds richness and moisture to every bite.
• 1 cup granulated sugar: Sweetens the cake evenly without overpowering.
• 3 large eggs: Bind the ingredients together and add to the cake’s lightness.
• 1 teaspoon vanilla extract: Provides a warm, aromatic undertone that complements the fruits.
• 1/2 cup milk: Keeps the batter smooth and moist for a perfect texture.
• 1 cup mixed nuts and dried fruits: Adds crunch and a burst of natural fruity sweetness; a collection like cherries, pineapple, apricots works beautifully.
• 1/2 cup walnuts, chopped: Gives an earthy depth and extra crunch.
• 1/4 cup candied red cherries, halved: For festive color and chewy sweetness on top.
• 1/4 cup candied green cherries, halved: Brightens the cake with vibrant tones and flavor contrast.
• 1/4 cup candied cherries, halved: Enhances the classic Christmas look with juicy, sugary bursts.

How to Make Traditional Christmas Fruit Cake Recipe

Step 1: Prepare Your Oven and Pan

Kick things off by preheating your oven to 325°F (163°C). This moderate temperature ensures a slow, even bake, so the cake cooks through without drying out. While the oven warms up, grease and flour your loaf pan or bread mold to help your cake release smoothly once it’s baked.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together the flour, baking powder, and salt. Sifting helps aerate the flour and incorporates the leavening perfectly, so your cake ends up super light. Set this mixture aside for now.

Step 3: Cream Butter and Sugar

Grab your large mixing bowl and beat the softened butter with the granulated sugar until the mixture looks light and fluffy. This step is key because it traps air in the batter, giving the fruit cake its airy but tender crumb.

Step 4: Add Eggs and Vanilla

Next, add your eggs one at a time, making sure to beat well after each addition. This helps the eggs integrate fully without curdling. Stir in the vanilla extract for that unmistakable warm, sweet aroma that feels so festive.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry flour mixture to your butter and egg mix, alternating with the milk. Start and end with the dry ingredients. Mix gently just until combined; overmixing can lead to a dense cake, so take it easy to keep things tender.

Step 6: Fold in Nuts and Fruits

Carefully fold in the mixed nuts and chopped walnuts. You’ll want these spread evenly throughout the batter so every slice gets a satisfying crunch and a pop of fruity surprise.

Step 7: Prepare to Bake

Pour your batter into the prepared pan, smoothing out the surface with a spatula. Arrange the halved candied cherries on top in a pretty pattern. These will caramelize slightly while baking, creating a beautiful, glossy finish that screams holiday joy.

Step 8: Bake Your Cake

Bake the cake for 70 to 80 minutes. Test for doneness by inserting a toothpick into the center; if it comes out clean (or with just a few moist crumbs), the cake is ready. This longer bake allows the flavors to meld beautifully and the texture to firm up just right.

Step 9: Cool and Enjoy

Allow the cake to cool in the pan for about 10 minutes. Then turn it out onto a wire rack to cool completely. This step lets the cake set perfectly and prevents it from becoming soggy on the bottom.

How to Serve Traditional Christmas Fruit Cake Recipe

Garnishes

Give your cake a stunning holiday look by adding a light dusting of powdered sugar for a snowy effect or brushing the top with a bit of warmed apricot jam for shine. Fresh rosemary sprigs or edible gold stars can add an elegant touch that’s sure to impress.

Side Dishes

This cake pairs wonderfully with whipped cream or a dollop of brandy butter to complement the fruity richness. For a truly decadent experience, serve alongside a scoop of vanilla ice cream or custard. A hot cup of spiced tea or rich coffee rounds out the experience perfectly.

Creative Ways to Present

Try slicing the cake into small, bite-sized squares and arranging them on a festive platter for easy sharing at holiday parties. Wrapping individual slices in parchment paper tied with twine makes charming homemade gifts. Alternatively, cutting the cake into thick slices and lightly toasting them before serving brings out an irresistible warm aroma.

Make Ahead and Storage

Storing Leftovers

Traditional Christmas Fruit Cake Recipe actually tastes better after resting, so storing it properly is important. Wrap any leftover cake tightly in plastic wrap and keep it in an airtight container at room temperature for up to one week. This helps retain moisture and flavor.

Freezing

You can freeze slices of this fruit cake wrapped individually in plastic wrap and placed in a freezer-safe bag for up to three months. When you’re ready to enjoy, thaw at room temperature to maintain the best texture.

Reheating

To bring back that just-baked warmth, reheat slices gently in a warm oven (about 300°F/150°C) for 10 to 15 minutes or microwave on low power briefly. This revives the cake’s softness and enhances the fragrance of the nuts and fruits.

FAQs

Can I use different nuts or dried fruits in the Traditional Christmas Fruit Cake Recipe?

Absolutely! While walnuts and mixed candied fruits are classic, feel free to swap in pecans, almonds, or dried cranberries to suit your taste. Just keep the overall quantity the same to maintain cake balance.

How far in advance can I make this cake?

This cake actually benefits from being made a few days ahead, as the flavors deepen over time. You can bake it up to a week before serving and store it wrapped at room temperature or in the fridge.

Is it necessary to flour the pan after greasing?

Yes, lightly flouring the pan after greasing helps prevent the cake from sticking and ensures a smooth release. It also creates a thin barrier that helps with even baking.

Can I substitute butter with oil?

For the best flavor and texture true to the Traditional Christmas Fruit Cake Recipe, it’s best to use butter. Oil might make the cake too dense and change the taste significantly.

Should I soak the dried fruits before adding them?

In this recipe, the fruits are candied and used as is, so soaking is not necessary. However, if you want a moister cake or are using dry raisins or other dried fruits, soaking them in a bit of orange juice or brandy for a few hours can add moisture and flavor.

Final Thoughts

This Traditional Christmas Fruit Cake Recipe is a treasure that brings warmth, flavor, and festive charm to any holiday gathering. With its simple ingredients coming together in a wonderfully rich and fruity cake, it’s a joy to bake and share. I can’t wait for you to try it and create your own delicious holiday memories with every slice!

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