If you’re looking for a festive treat that brings warmth and tradition to your holiday table, this Traditional Christmas Fruit Cake Recipe is an absolute must-try. Bursting with rich flavors from mixed dried fruits, crunchy nuts, and those iconic candied cherries, this cake embodies the spirit of the season in every bite. It’s a celebration of texture and taste that has stood the test of time, making it a beloved classic perfect for sharing with family and friends around the holidays.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward but carefully chosen ingredients. Each one plays a vital role in creating the cake’s delightful structure, moistness, and festive hues, making every mouthful a perfect melody of flavors.
- 2 cups all-purpose flour: Provides the essential base for the cake’s structure and crumb.
- 1 teaspoon baking powder: Helps the cake rise gently, ensuring a tender texture.
- ½ teaspoon salt: Balances sweetness and enhances overall flavor depth.
- ½ cup unsalted butter, softened: Adds richness and moisture, contributing to a tender crumb.
- 1 cup granulated sugar: Sweetens the cake while aiding in achieving a light, fluffy texture.
- 3 large eggs: Provide structure and help bind the ingredients perfectly.
- 1 teaspoon vanilla extract: Infuses warmth and an inviting aroma that elevates the cake’s flavor profile.
- ½ cup milk: Adds moisture and helps create a smooth batter consistency.
- 1 cup mixed dried fruit (chopped cherries, pineapple, apricots, etc.): Delivers bursts of natural sweetness and colorful texture.
- ½ cup walnuts or pecans, chopped: Introduces a satisfying crunch and nutty flavor that balances the sweetness.
- ¼ cup candied green cherries, halved: Brings a festive pop of color and sugary charm on top of the cake.
- ¼ cup candied red cherries, halved: Complements the green cherries, enhancing the cake’s visual appeal and holiday spirit.
How to Make Traditional Christmas Fruit Cake Recipe
Step 1: Preheat the Oven
First things first, preheat your oven to 325°F (163°C) to ensure it reaches the perfect baking temperature. Grease and flour your loaf or bundt pan to prevent sticking and help your cake come out flawlessly.
Step 2: Prepare Dry Ingredients
Sift together the flour, baking powder, and salt in a medium bowl. This step is essential to evenly distribute the leavening agent and salt, preventing any clumps and setting the stage for a smooth batter.
Step 3: Cream Butter and Sugar
Next, take your softened butter and granulated sugar and beat them together until the mixture is light, fluffy, and pale. This creaming process traps air that will help the cake rise beautifully. Add eggs one at a time, mixing thoroughly after each to maintain that airy texture. Follow with a splash of vanilla extract to infuse your batter with a comforting aroma.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the dry ingredient mixture and milk into the creamed butter and sugar mixture, starting and ending with the dry ingredients. Mixing just until combined is key here to keep the cake tender, avoiding overmixing which can make it tough.
Step 5: Fold in Nuts and Fruit
Gently fold in the chopped dried fruit and nuts, making sure they are evenly distributed without breaking them up too much. Each bite should offer a satisfying mix of chewy fruit and crunchy nuts that make this Traditional Christmas Fruit Cake Recipe so special.
Step 6: Decorate and Bake
Transfer your batter into the prepared pan, smoothing the surface with a spatula. Neatly arrange the halved red and green candied cherries on top for that extra festive touch. Bake the cake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Traditional Christmas Fruit Cake Recipe
Garnishes
A light dusting of powdered sugar over the top adds a snowy effect that’s simply charming, while a few extra candied cherries or a sprig of fresh holly (non-edible) alongside the plate can enhance that classic holiday look.
Side Dishes
This fruit cake pairs beautifully with spiced mulled wine or a hot cup of cinnamon-spiked tea. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream adds a creamy counterpoint to the cake’s hearty texture.
Creative Ways to Present
Try slicing the cake into neat squares and arranging them on a festive platter with fresh cranberries and walnuts sprinkled around. You can also wrap individual slices in parchment paper and tie with a ribbon for sweet, homemade gift-giving.
Make Ahead and Storage
Storing Leftovers
Keep your Traditional Christmas Fruit Cake Recipe fresh by wrapping it tightly in plastic wrap and storing it in an airtight container at room temperature. It will stay moist and delicious for up to a week.
Freezing
This fruit cake freezes beautifully. Wrap it securely in plastic wrap and aluminum foil before placing it in the freezer, where it can keep well for up to three months. Thaw overnight in the refrigerator before serving.
Reheating
To enjoy the cake warm, gently reheat slices in a low-temperature oven (around 300°F) for about 10 minutes. Avoid microwaving to prevent drying out your beloved cake.
FAQs
Can I use different types of dried fruit in this Traditional Christmas Fruit Cake Recipe?
Absolutely! Feel free to customize with your favorite dried fruits like raisins, cranberries, figs, or dates. Just be mindful to chop larger pieces so they distribute evenly throughout the cake.
Is it necessary to use candied cherries on top?
While candied cherries are traditional and add color, you can omit them or substitute with nuts or dried fruit for a different look and twist on the classic cake.
How long will this fruit cake keep without preservatives?
Stored properly at room temperature in an airtight container, this cake is best enjoyed within a week. Its moist nature means it doesn’t have a long shelf life compared to commercial fruitcakes.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend made for baking. Be sure to check leavening agents to ensure they’re gluten-free as well.
What is the best pan to bake this Traditional Christmas Fruit Cake Recipe in?
A loaf pan or small bundt pan works perfectly, giving shape and even cooking. Just make sure to grease and flour the pan well to prevent sticking.
Final Thoughts
This Traditional Christmas Fruit Cake Recipe is more than just a dessert; it’s a festive tradition that captures the heart of the holiday season. Its rich flavors and inviting aroma will surely become a cherished part of your celebrations year after year. So go ahead, gather these simple ingredients, and create a cake that will bring joy and warmth to your holiday table—happy baking!
Print
Traditional Christmas Fruit Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
This Traditional Christmas Fruit Cake is a moist, flavorful holiday dessert packed with mixed dried fruits, nuts, and delectable candied cherries. Baked slowly at a low temperature, it combines a tender crumb with festive ingredients, making it a beloved classic perfect for sharing during the holiday season.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Fruit and Nuts
- 1 cup mixed dried fruit (chopped cherries, pineapple, apricots, etc.)
- ½ cup walnuts or pecans, chopped
- ¼ cup candied green cherries, halved
- ¼ cup candied red cherries, halved
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a loaf pan or a small bundt pan to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air, which helps create a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully combine and emulsify. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients into the butter mixture, alternating with the milk. Start and finish with the dry ingredients, mixing until just combined to avoid overworking the batter.
- Fold in Nuts and Fruit: Gently fold in the mixed dried fruit and chopped nuts, distributing them evenly throughout the batter without deflating it.
- Decorate and Bake: Pour the batter into the prepared pan, smoothing the surface evenly. Neatly arrange the halved red and green candied cherries on top to create the classic festive look.
- Bake the Cake: Place the pan in the oven and bake for 70-80 minutes. The cake is done when a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for 10 minutes.
- Cool Completely: Transfer the cake onto a wire rack and allow it to cool completely before slicing and serving to ensure the best texture.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Do not overmix the batter after adding flour to keep the cake tender.
- You can substitute walnuts with pecans depending on preference.
- Candied cherries on top add a festive touch but can be omitted if desired.
- Store wrapped tightly in an airtight container; the flavor improves after a day or two.
- This cake freezes well; wrap tightly and freeze for up to 3 months.
