Nothing says the holidays quite like a beautifully crafted fruitcake. This recipe gives the classic Christmas fruitcake a fresh, modern makeover while keeping all the festive charm. Featuring a moist texture, vibrant colors, and a hint of spice with a touch of rum, it’s the perfect addition to your holiday dessert table.
Ingredients
For the Fruit Mixture:
1 cup dried cranberries
1 cup chopped dried apricots
1 cup golden raisins
1/2 cup candied orange peel
1/4 cup dark rum (optional)
Zest of 1 orange
For the Cake:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar, packed
4 large eggs
1/2 cup milk
1 teaspoon vanilla extract
For the Topping:
1 cup powdered sugar
2 tablespoons milk
Assorted fresh fruits (e.g., red currants, blackberries)
Sprigs of fresh rosemary or other greenery (optional)
Instructions
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Prepare the Fruit Mixture:
Combine cranberries, apricots, raisins, candied orange peel, rum, and orange zest in a bowl. Let it sit for 20 minutes to allow the flavors to meld.
Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease and line a 9-inch round cake pan with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Cream Butter and Sugar:
In a large bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined. Fold in the fruit mixture.
Bake the Cake:
Pour the batter into the prepared pan. Smooth the top and bake for 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
Decorate:
Mix powdered sugar and milk to create a smooth glaze. Drizzle over the cooled cake. Garnish with fresh fruits and sprigs of greenery for a festive look.
Baking Tips
Make it Ahead: Fruitcake tastes better over time! Bake it a week or two before serving to allow the flavors to deepen.
Storage: Wrap the cake tightly in plastic wrap and store in an airtight container for up to two weeks. For longer storage, refrigerate.
Non-Alcoholic Option: Replace the rum with orange juice for an alcohol-free version.
