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
Scale
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.
