Description
This Traditional Christmas Fruit Cake is a festive, rich, and moist loaf packed with mixed nuts and colorful candied cherries. Perfect for holiday celebrations, it features a tender crumb flavored with vanilla and baked to golden perfection. This classic dessert offers a delightful blend of sweet dried fruits and crunchy nuts, making it an inviting centerpiece for your Christmas table.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Fruits and Nuts
- 1 cup mixed nuts (cherries, pineapple, apricots, etc.)
- 1/2 cup walnuts, chopped
- 1/4 cup candied cherries, cut in half
- 1/4 cup candied green cherries, cut in half
- 1/4 cup candied red cherries, cut in half
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a loaf pan or bread mold to ensure the cake does not stick and bakes evenly.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt to distribute the leavening agents and seasonings evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which incorporates air for a tender cake.
- Add Eggs and Vanilla: Incorporate eggs one at a time, beating well after each to emulsify the batter properly. Stir in the vanilla extract to enhance flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture alternately with the milk, starting and ending with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Fold in Nuts: Gently fold in the mixed nuts and chopped walnuts to evenly disperse them throughout the batter without deflating it.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the surface. Decorate the top with the halved candied cherries to add festive color and flavor.
- Bake the Cake: Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring it sets properly and is easy to slice.
Notes
- For best results, use room temperature butter and eggs to ensure even mixing.
- You can substitute mixed nuts with your preferred dried fruits or nuts according to taste.
- Make sure not to overmix the batter to maintain a tender crumb.
- Storing the cake in an airtight container helps maintain its moisture and flavor.
- This cake improves in flavor if made a day ahead and wrapped well.
