Fruit Cake Recipe

Fruit Cake Recipe – The fruitcake is packed with dried fruit and nuts, incredibly moist and topped with orange zest for the ultimate Christmas bread! Each piece is velvety and rich, and it stays soft for ages. Bourbon or brandy optional!

Now that you’ve taken care of dessert, it’s time to focus on Christmas! Make this year extra special with Slow Cooker Brown Sugar Ham, Red Wine Pot Roast, and these gorgeous Duchess Fries.

Fruit Cake Recipe

Fruit Cake Recipe

Fruitcake tastes like Christmas! This is one of my family’s favorite holiday traditions, but I know not everyone likes it. A common complaint is that it is dense, dry and tasteless. Not this recipe!

Caribbean Fruitcake: Step By Step

Each bite is filled with sweet and chewy dried fruit and crunchy nuts. The cake itself is soft and moist with subtle hints of orange and vanilla. It’s so good and will definitely change your mind about this Christmas meal.

The original version is alcohol-free, so it’s kid-friendly. But if you want, you can beat it with cognac or bourbon. Alcohol gives it a more complex flavor and helps it last longer. Finally, this is a truly thoughtful holiday gift. Wrap in clear wrap to show off your beautiful, handmade treat!

The colors of dried fruit and nuts are so beautiful that they remind you of a beautiful Christmas tree. This makes this dessert a fantastic gift option during the holidays. I like to use a mix of red and green, cherry and blueberry for the red, and dried kiwi for the bold green.

Yes. You can use any kind! The beauty of this recipe is that you can use any dried fruit you have on hand or prefer.

Best Holiday Fruitcake Recipe

It starts with a dough that contains sour cream for moisture. We also put a pan of water in the oven so that the bread is not overbaked and dry.

Traditionally, this Christmas cake is cleaned with alcohol for several months. Not only does it keep it moisturized, but it also lasts much longer. You can do this or apply it with fresh fruit juice.

Make sure it’s completely cool so the bread doesn’t get soggy for storage. Wrap tightly in plastic wrap, then aluminum foil. Properly stored bread will last several months frozen.

Fruit Cake Recipe

Fruitcakes packed with dried fruit and nuts, incredibly moist and infused with orange zest, for the ultimate Christmas bread! Each piece is velvety and rich, and it stays soft for ages.

Fruit Cake Muffins (tender Spice Cake W/fruits)

Calories: 560 kcal Carbohydrates: 92 g Protein: 7 g | Fat: 21 g | Saturated fats: 10 g Cholesterol: 61 mg | Sodium: 419 mg | Potassium: 442 mg | Fiber: 7 g | Sugar: 54 g Vitamin A: 556 IU Vitamin C: 12 mg Calcium: 132 mg Iron: 3 mg

Show me what you made on Instagram or Facebook and tag @sweetnsavarymeals or hashtag #sweetnsavarymeals. This Moist Light Fruit Cake recipe is another one of my tried and true cake recipes that I have made countless times now.

This shortbread cookie has just the right amount of mixed fruit – raisins, sultanas, candied mixed skin, cherries and candied ginger.

The good thing about this cake is that you can actually adjust the amount of mixed fruit in the cake. If you find you prefer less fruit, or more fruit from one type of dried fruit, simply reduce or replace each one accordingly.

My Favorite White Fruit Cake

But keep in mind that when you reduce the amount of mixed fruit for a lighter version of this fruit cake, your cake will be smaller and therefore you will need to resize the cake pan.

I usually make this light fruit cake for wedding favors. It’s great for slicing, wrapping, and packing in nice, fancy boxes.

The cake takes at least 1 week to mature and is best if stored for 2 weeks.

Fruit Cake Recipe

This light fruit cake is made using the custard method, which means that the cake batter is mixed with creamed butter and sugar before all the other ingredients are added one at a time.

Makeover White Fruitcake Recipe: How To Make It

Here is a printable version of my Moist Light Fruit Cake recipe. And while you’re at it, don’t miss my recipe notes above. They contain absolutely useful tips for the best light fruit cake!

This light mixed fruit cake recipe is all you need for an easy, moist and light fruit cake, perfect for Christmas and even weddings!

Calculated tin dimensions 9 inches round/ 8 inches square (produces 1 layer approximately 3 inches high)

Calories: 5347 kcal Carbohydrates: 711 g | Protein: 65 g | Fat: 263 g Saturated fat: 149 g | Cholesterol: 1246 mg | Sodium: 2745 mg | Potassium: 2621 mg | Fiber: 22 g | Sugar: 406 g Vitamin A: 7823 IU | Vitamin C: 12 mg Calcium: 653 mg | Iron: 23 mg

Mixed Fruit Vanilla Cake Recipe

I hope you give this mixed fruit cake a try and let me know what you think here if you like it, okay? British fruitcake is traditionally eaten during the Christmas season. It’s filled with dried fruit and nuts, packed with alcohol for several weeks, and often covered in marzipan and royal icing. The problem is that it is also expensive to make and takes time to age. Fortunately, there is a much easier version of this cake for last-minute baking, and I call it Easy Fruit Cake. You may know it as poached fruit cake, war cake and/or bachelor cake. There are so many things I love about this cake. I love that it still uses all the essential fruitcake ingredients like dried and candied fruit and ground spices. I love that the dough is so easy to make and you don’t have to get out the stand mixer. And most importantly, I love the taste of it and eat it almost immediately. This is one cake that is so good that it begs to be made all year round, not just during the Christmas season.

This simple fruit cake is alcohol-free and still has a wonderfully moist texture. Now, the reason it’s often called a “cooked” fruitcake is because the brown sugar, water, butter, spices, and raisins are actually “cooked.” After this cooked mixture has cooled to lukewarm, all that’s left to do is toss in the remaining ingredients. And that’s it. Then just pour the batter into your pan and bake. Now, if possible, try to resist eating this cake. While it doesn’t take weeks to age, it does benefit from storage for at least a day or two.

A few things about this recipe are worth noting. You can use only raisins for dried fruit. But I used both dark and golden raisins, along with currants and some dried cranberries. Spices can also be adjusted to your taste by adding more or less of each. Finally, if you’re a fan of fruitcake and want to make them year-round, it might be a good idea to pick up some extra candied crust during the holiday season, as it can be hard to find the rest of the year.

Fruit Cake Recipe

Easy Fruit Cake: In a large saucepan over medium heat, bring sugar, water, butter, spices and dried fruit to a boil. Simmer gently for five minutes, then remove from heat and cool until just warm. (This will take about 45 to 60 minutes.)

Holiday Fruitcake Recipe: How To Make It

Meanwhile, preheat oven to 350 degrees F (180 degrees C). Butter, or spray with nonstick vegetable spray, an 8 1/2 x 4 1/2 x 3-inch (21.5 x 11.5 x 10 cm) loaf pan. Line the bottom of the pan with parchment paper and lightly grease the pan. (Note: If using a dark-colored pan, reduce oven temperature to 325 degrees F (160 degrees C).)

After the mixture has cooled, mix in the lightly beaten eggs, flour, baking soda, vanilla extract (if using) and candied peel. Pour into your prepared pan, smoothing the top with the back of a spoon or an offset spatula. Bake for approximately 55 – 65 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and cool on a wire rack for about 15 minutes before removing from the pan. If possible, cover and store for a few days before serving. This fruit cake can be frozen.

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Everyday Fruit Cake

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