“No, no, not the dreadful fruit cake…” Fear not my friends, I promise this moist and fruity cake is loaded with yummy cherries, raisins, and candied apricots. Not to mention a drizzle or two (maybe more) of booze – perhaps not like grandma’s house at all! I really did my best on this cake because I realize that the term “fruit cake” has a bit of an unappealing reputation for some! For others it is something to look forward to every year! It has a distinct flavor and you can’t compare it to any other cake out there – so if you’re a “fruit cake virgin” I highly recommend giving it a chance! I wanted to go for a lighter more fluffier cake, rather than the dreaded typical Christmas cake. I love he flavor of the nutmeg and cloves in this cake, plus the simplicity of it. Everyone that’s tried my fruit cake, absolutely loved it, so let’s see how to make it.
Ingredients
Flour – All-purpose white flour you’ll also want and extra portion of 2 tbsp to drizzle over the fruit later! Baking powder – Our leavening agent. Salt – You basically can’t bake without it! Spices – Ground nutmeg and ground cloves, fresh is best! Butter – Unsalted. Sugar – White granulated sugar will do the trick! Eggs – I’m using 6 eggs today! Orange zest – This ingredient gives life to this cake! And many other baked goods! Raisins – I’m using golden raisins, but you can use regular ones if it’s all you can find! Cherries – Green and red maraschino cherries, chopped. Candied apricots – Chopped. Nuts – I used a combination of chopped walnuts and whole pecans. Booze – This is optional of course – today I used cointreau but feel free to use dark rum, whiskey, bourbon, or amaretto!
How To Make Christmas Fruit Cake
Other Additions
Well this list could take awhile! The variations in which I’ve seen this cake are endless – it really can be made to suit anyone’s style! Here are a few suggestions to get you started:
Cranberries Orange or pineapple juice Booze – pick a booze any booze! Shredded coconut Pecans or almonds Applesauce Cream cheese Chocolate – in any form! Dates or prunes Spices – cinnamon, allspice, ginger – just go for it!
Can I Make This Fruit Cake Gluten Free?
Yes you can! When it comes to gluten free baking it’s important to remember to use a thickening/stabilizing agent, such as xanthan gum – we do this because it replaces the elasticity that gluten provides in our baked goods. You can use gluten free flour as a 1:1 ratio and then add 1 teaspoon of your thickening agent for every 1 cup of gluten free flour.
How To Serve
There are different ways you can go about serving this fruitcake. I mean, you can really eat it at all times of the day! Here are some ideas:
On a platter: Serve the fruitcake on a platter cut up into cubes, alongside some soft brie or sharp cheddar cheese. With beverages: Fruit cake goes great with a glass of red wine, champagne or other aperitifs such as, campari or aperol. For breakfast: We all know I love my cake for breakfast, alongside a hot cup of coffee – welcome to my personal heaven!
How To Store
I’m about to blow your mind with this one you guys! Fruitcake is good anywhere from 1 month to a YEAR. Let me clarify.
More Delicious Holiday Recipes Here:
Chocolate Pecan Pie Cookies Sugared Cranberries Berry Brioche Bread Pudding Brown Sugar Scottish Shortbread Sticky Buns Mulled Wine Soft Oatmeal Cookies Chocolate Swiss Roll Cake Carrot Cake
Or simply check out all my Christmas recipes right here —> Christmas Recipes
