Best 9 Christmas Special Fruitcake Recipes

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With the festive season approaching, it's time to indulge in the tradition of baking a special Christmas fruitcake. This delectable treat, often passed down through generations, holds a special place in many families' holiday celebrations. Whether you're a seasoned baker or just starting out, creating a perfect Christmas fruitcake can be a rewarding experience. This article will guide you through the process of selecting the finest ingredients, preparing the batter, and achieving that perfect balance of flavors. We'll explore different recipes that cater to various dietary preferences and skill levels, ensuring that everyone can enjoy this classic holiday treat.

Here are our top 9 tried and tested recipes!

CHRISTMAS FRUITCAKE



Christmas Fruitcake image

It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.

Provided by Karen Uffelman

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time P20DT6h57m

Yield 8

Number Of Ingredients 17

⅛ cup chopped dried cherries
⅛ cup chopped dried mango
¼ cup dried cranberries
¼ cup dried currants
2 tablespoons chopped candied citron
¼ cup dark rum
½ cup butter
¼ cup packed brown sugar
1 egg
½ cup all-purpose flour
⅛ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup unsulfured molasses
2 tablespoons milk
¼ cup chopped pecans
¼ cup dark rum, divided

Steps:

  • Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
  • Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
  • In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
  • Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  • Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g

CHRISTMAS SPECIAL FRUITCAKE



Christmas Special Fruitcake image

I've made this quick and easy Christmas fruit cake many times during the past several years, giving it to family and friends for gifts. I also gave one to my doctor, and he claims it's the best he's ever tasted.

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 24 servings.

Number Of Ingredients 9

3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts)
1 pound pitted dates, coarsely chopped
1 cup halved maraschino cherries
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300°. In a large bowl, combine the nuts, dates and cherries. Combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well coated. , In a small bowl, beat eggs until foamy; stir in vanilla. Fold into nut mixture and mix well. Pour into a greased parchment-lined 9x5-in. loaf pan. , Bake at 300° for 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 71mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.

CHRISTMAS FRUITCAKE



Christmas Fruitcake image

An easy Christmas Fruitcake recipe

Categories     Cake     Egg     Fruit     Nut     Dessert     Bake     Christmas     Almond     Pecan     Winter     Edible Gift     Gourmet

Number Of Ingredients 20

2 cups mixed diced glacéed fruits
2 cups golden raisins
1 cup dark raisins
1 1/2 cups dried currants
1/2 cup halved glacéed red cherries plus additional for garnish
N/A glacéed red cherries
1/2 cup chopped glacéed angelica (available at specialty foods shops) plus additional for garnish
N/A glacéed angelica
3/4 cup plus 1 tablespoon dark rum
1 1/2 cups all-purpose flour
1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
2 sticks (1 cup) unsalted butter, softened
1 cup firmly packed brown sugar
5 large eggs
1 cup blanched almonds, toasted lightly, cooled, and ground fine in an electric spiced grinder
1/2 cup chopped walnuts or pecans
1/2 cup apricot jam

Steps:

  • In a large bowl combine well the glacéed fruits, the raisins, the currants, 1/2 cup of the cherries, 1/2 cup of the angelica, and 3/4 cup of the rum and let the fruits macerate, covered, overnight.
  • Line the bottom of a well-buttered 9 1/2-inch springform pan with a round of wax paper and butter the paper. Into a small bowl sift together the flour, the baking powder, the salt, the nutmeg, and the ginger. In the bowl of an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy and beat in 4 of the eggs, 1 at a time, beating well after each addition. Drain the fruit mixture in a sieve set over the batter and beat the juices into the batter. Pat the fruits dry between several thicknesses of paper towels and in a bowl toss them with 1/3 cup of the flour mixture. Stir in the remaining flour mixture into the batter, one fourth at a time, stir in the fruit mixture, the ground almonds, and the walnuts, stirring until the mixture is just combined, and turn the batter out into the prepared pan.
  • Put 2 loaf pans, each filled with hot water, in a preheated 300°F. oven and put the springform pan between them. Bake the cake for 1 hour, brush the top with the remaining egg, beaten lightly, and bake the cake for 1 hour more. While the cake is baking, in a saucepan melt the apricot jam with the remaining 1 tablespoon rum over moderate heat, bring the mixture to a boil, and strain it through a fine sieve into a bowl, pressing hard on the solids.
  • Let the cake cool in the pan on a rack for 30 minutes, remove the side of the pan, and invert the cake onto the rack. Remove the pan bottom and the wax paper very carefully, invert the cake onto another rack, and let it cool completely. Arrange the additional cherries and angelica decoratively on the cake, brush the top of the cake with some of the apricot glaze, reserving the remaining glaze for another use, and store the cake, wrapped in plastic wrap and foil. The cake keeps, covered, for 6 months.

SPECIAL HOLIDAY FRUITCAKE



Special Holiday Fruitcake image

"I got this recipe from my husband's aunt. Everyone likes it, even me, and I was never crazy about fruitcake before. It's very colorful, like a stained glass window." -JoAnn Huhn, Cleveland, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 2 loaves (12 slices each).

Number Of Ingredients 11

2 packages (8 ounces each) pitted dates, chopped
1 pound chopped candied pineapple
1 pound red candied cherries
1/2 pound walnut halves
1/2 pound Brazil nuts
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
Dash salt
4 large eggs, separated
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300°. Grease well and flour two 8x4-in. loaf pans. In a large bowl, combine dates, pineapple, cherries and nuts. In a small bowl, whisk flour, sugar, baking powder and salt; stir into fruit mixture until well coated., In a small bowl, whisk egg yolks until slightly thickened. In another bowl, beat egg whites and vanilla until stiff peaks form. With a spatula, stir a fourth of the egg whites into egg yolk mixture until no white streaks remain. Fold in remaining egg whites until combined. Add to fruit mixture; gently fold until blended. Pour into prepared pans. , Bake 1 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pans 20 minutes before removing to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Using a serrated knife, cut into slices.

Nutrition Facts :

CHRISTMAS SPECIAL FRUITCAKE



Christmas Special Fruitcake image

Removing fruitcakes from their pans can be difficult unless the pan is lined with waxed paper. This is my favourite fruitcake. It is filled with 3 cups of nuts, dates and maraschino cherries. It does not contain any fat. I use dates from the health food store which are dry and delicious. This is not too sweet or cloying. I make it all the time. Don't wait until Christmas it is very easy and quick.

Provided by Olha7397

Categories     Dessert

Time 2h5m

Yield 24 serving(s)

Number Of Ingredients 9

3 cups pecans or 3 cups hazelnuts
1 lb pitted dates, coarsely chopped (about 2 full cups)
1 cup halved maraschino cherry
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla extract

Steps:

  • In a mixing bowl, combine nuts, dates and cherries.
  • In another bowl, combine flour, sugar, baking powder and salt; stir into nut mixture until nuts and fruit are well coated.
  • Beat eggs until foamy; stir in vanilla.
  • Fold into nut mixture and mix well. Pour into a greased and waxed paper lined 9 inch by 5 inch by 3 inch loaf pan.
  • Bake at 300°F for 1 hour and 45 minutes. Cool for 10 minutes; remove from pan to a wire rack. Yield: 24 servings. Cake will get softer overnight.
  • Country Cooking.

Nutrition Facts : Calories 216.3, Fat 12.4, SaturatedFat 2.9, Cholesterol 26.4, Sodium 65.8, Carbohydrate 25.7, Fiber 2.9, Sugar 18.7, Protein 4.2

CHRISTMAS SPECIAL FRUITCAKE



Christmas Special Fruitcake image

Number Of Ingredients 9

3 cups coarsely chopped brazil nuts or other nuts (walnuts, pecans or hazelnuts)
1 pound pitted dates, coarsely chopped
1 cup halved maraschino cherry
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla extract

Steps:

  • In a mixing bowl, combine nuts, dates and cherries. In another bowl, stir together flour, sugar, baking powder and salt add to nut mixture, stirring until nuts and fruit are well-coated. Beat eggs until foamy. Stir in vanilla fold into nut mixture. Mix well. Pour into a greased and waxed paper-lined 9-in. x 5-in. x 3-in. loaf pan. Bake at 300° for 1 hour and 45 minutes. Cool 10 minutes in pan before removing to a wire rack.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

MOM'S CHRISTMAS FRUITCAKE COOKIES



Mom's Christmas Fruitcake Cookies image

A holiday tradition at our house for over 60 years, these cookies are full of candied fruit, pecans, and rum-soaked dates. It wouldn't be Christmas without them.

Provided by MartieHomemade

Categories     Fruit Cookies

Time 8h50m

Yield 72

Number Of Ingredients 14

1 pound dates
2 tablespoons dark rum
2 pounds red and green candied cherries
1 pound candied pineapple
6 cups pecans, roughly chopped
4 cups all-purpose flour, divided
3 teaspoons baking soda
3 tablespoons milk
¼ cup shortening (such as Crisco®)
1 cup white sugar
4 large eggs, at room temperature
1 tablespoon orange juice
1 teaspoon ground nutmeg
1 pinch kosher salt

Steps:

  • The day before: chop dates into small pieces and put in a glass bowl. Add rum. Cover with plastic wrap. Let sit for 8 hours, or overnight, to absorb the rum. You can leave this step out if you want but I find it makes the dates more delicious and the cookies have more flavor.
  • Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  • Dice candied cherries and pineapple into small pieces and place in a very large bowl; I use the top of my cake carrier. Add pecans, followed by dates. Add 1 cup flour. Toss well to coat all of the pieces and break them up so they are not sticking together.
  • Whisk baking soda into the milk and let it dissolve.
  • Mix shortening into the fruit. Add remaining flour, sugar, eggs, orange juice, nutmeg, salt, and milk-baking soda mixture. Mix together with your hands just until you no longer see the flour. Try not to overmix. The batter will be very dense.
  • Use a small ice cream scoop or two teaspoons to drop the cookies onto the prepared pans, about 1 inch apart.
  • Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on wire cooling racks.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 26.7 g, Cholesterol 10.4 mg, Fat 8.2 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 74.7 mg, Sugar 17.9 g

CHRISTMAS SPECIAL FRUITCAKE



Christmas Special Fruitcake image

Number Of Ingredients 9

3 cups coarsely chopped brazil nuts or other nuts (walnuts, pecans or hazelnuts)
1 pound pitted dates, coarsely chopped
1 cup halved maraschino cherry
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla extract

Steps:

  • In a mixing bowl, combine nuts, dates and cherries. In another bowl, stir together flour, sugar, baking powder and salt add to nut mixture, stirring until nuts and fruit are well-coated. Beat eggs until foamy. Stir in vanilla fold into nut mixture. Mix well. Pour into a greased and waxed paper-lined 9-in. x 5-in. x 3-in. loaf pan. Bake at 300° for 1 hour and 45 minutes. Cool 10 minutes in pan before removing to a wire rack.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

CHRISTMAS FRUITCAKE



Christmas Fruitcake image

Though some people love it and other people hate it, fruitcake is the ultimate homemade Christmas food gift. Since it is nothing more than fruits and nuts in an egg-flour-butter batter, you can vary the proportions to suit your taste.

Provided by Nancy Harmon Jenkins

Categories     dessert

Time 3h

Yield 4 cakes

Number Of Ingredients 22

1 3/4 cups mixed candied fruit
1 cup candied orange peel and/or lemon peel
1 1/2 cups candied pineapple
1 1/2 cups candied citron, sliced thinly
1 cup candied red cherries
1 1/2 cups black seedless raisins
1 1/2 cups yellow seedless raisins
1 cup black currants
1 cup thick raspberry preserves
1 teaspoon vanilla
3/4 cup good quality Cognac, rum or whisky
1 cup roughly chopped hazelnuts
1 cup grated unsweetened coconut
1 cup roughly chopped pecans
2 cups sweet butter
2 cups dark brown sugar
12 eggs
4 cups flour
1 teaspoon powdered cloves
2 teaspoons powdered cinnamon
Butter and flour for the cake pans
Additional liquor for soaking cakes

Steps:

  • Combine all fruits, preserves, vanilla and liquor in a large bowl. Mix well, cover with plastic wrap and store in a cool place overnight.
  • Add hazelnuts, coconut and pecans to the fruits, mix well and set aside. Butter and flour four loaf pans. Preheat the oven to 300 degrees.
  • Make batter in two batches for greater ease of working. In a large bowl, cream 1 cup of butter until it is light and fluffy. Beat in 1 cup of brown sugar, a little at a time. Beating continuously, add 6 eggs, one at a time.
  • Mix flour and spices together and sift half the mixture over batter. Fold together well.
  • Mix half the fruits and nuts into batter and turn into two loaf pans. For second batch, repeat the last three steps with remaining ingredients.
  • Cover loaf pans with aluminum foil and place in preheated oven. Bake for 2 hours. Remove foil and bake 40 minutes longer.
  • Remove cakes from oven, run a knife around edges of the pans and turn upside down on a cake rack. Leave to cool. When cakes are thoroughly cool, wrap well in cheesecloth and pour liquor on top, bottom and sides until cheesecloth is soaked. Wrap each cake in several layers of aluminum foil to protect them from the air. They are ready to eat in two to three weeks, although the longer they're kept the better they are. Open every few weeks and add more liquor if cheesecloth seems dry.

Nutrition Facts : @context http, Calories 621, UnsaturatedFat 13 grams, Carbohydrate 79 grams, Fat 31 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 67 milligrams, Sugar 49 grams, TransFat 1 gram

Tips:

  • Use a combination of fruits. This will give your fruitcake a variety of flavors and textures. Some good options include raisins, currants, candied cherries, and chopped nuts.
  • Soak the fruits in alcohol. This will help to plump them up and give them a richer flavor. You can use any type of alcohol you like, but rum, brandy, and whiskey are all good choices.
  • Use a dark, rich cake batter. This will help to balance out the sweetness of the fruits. A good option is a chocolate cake batter or a gingerbread cake batter.
  • Bake the fruitcake slowly. This will help to prevent it from drying out. Bake the cake at a low temperature for several hours, or until a toothpick inserted into the center comes out clean.
  • Wrap the fruitcake in cheesecloth and store it in a cool, dark place. This will help to keep the cake moist and flavorful. You can store the cake for up to several months.

Conclusion:

Fruitcake is a delicious and festive holiday treat that can be enjoyed by people of all ages. If you're looking for a way to make your own fruitcake, there are many different recipes to choose from. With a little planning and effort, you can make a fruitcake that will be the star of your holiday table.

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