Christmas Fruitcake

Helena Gómez
No more Christmas leftovers! It’s time for something sweet and nothing better than a Christmas fruitcake recipe. Satisfy your sweet tooth with this oh-so-delightful fruitcake. A recipe that combines dried apricot, apple, orange zest, nutmeg, cinnamon powder, and raisins is sure to sweeten your day!
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Ingredients
12
Portions
  • 3/4 cups rum
  • 1 cup dried apricots
  • 1 cup dried apple
  • 3/4 cups raisins
  • 1/2 tablespoons orange zest
  • 10 tablespoons unsalted butter
  • 1 cup flour
  • 1/2 tablespoons cinnamon powder
  • 1/2 tablespoons cardamom, ground
  • 1 pinch nutmeg
  • 1 pinch clove, ground
  • 2/3 cups brown sugar
  • 1/3 cups sugar
  • 3 eggs
  • 1/2 tablespoons vanilla essence
  • 1/4 tablespoons salt
Preparation
3h
0 mins
Medium
  • In a large pot, cook rum, dried fruit, and orange zest over medium heat for 5 minutes. Remove from stove and let sit in the fridge for at least 24 hours before preparing the Christmas fruitcake. Remove fruit from fridge. Make sure you bring fruit to room temperature before making the fruitcake.
  • Preheat oven to 356 °F and place a rack in the center.
  • Grease 2 loaf pans and line them with 2 strips of parchment paper to unmold easily.
  • In a bowl, using a whisk beat flour and spices.
  • Mix with a mixer raw sugar, sugar, and butter until fluffy. Add eggs and keep mixing. Add vanilla essence and salt and mix once more.
  • Add flour little by little until perfectly incorporated.
  • Place mixture in a bowl, add fruit, and mix using a silicone spatula.
  • Pour batter into the loaf pans and bake for 15 minutes. Lower temperature to 302 °F and bake for 1.5 hours or until a toothpick inserted in the center comes out clean.
  • Remove Christmas fruitcake from oven and let cool on a rack for 30 minutes.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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