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Eightyrecipes
Christmas Fruit Cake
by Bity · eightyrecipes.com
A soft, buttery fruit cake loaf with orange zest, warm spices, candied red and green cherries, pineapple, golden raisins and pecans. No alcohol and no weeks of aging.
Christmas fruit cake sliced on a wooden board, studded with red and green candied cherries
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 600 kcal

Ingredients  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 4 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup orange juice
  • 1 cup candied red cherries halved
  • 1 cup candied green cherries halved
  • 1 cup candied pineapple chopped
  • 1 cup golden raisins
  • 1 cup pecans chopped

Instructions

  • Heat the oven to 325°F (165°C). Grease a 9 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
  • Beat the butter, granulated sugar and brown sugar for about 3 minutes, until light and fluffy.
    Four step photos: butter and sugars in a mixer bowl, creamed until fluffy, eggs beaten in, then orange zest added
  • Beat in the eggs one at a time, mixing well after each, then mix in the vanilla and orange zest.
  • In a separate bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg and cloves.
  • Add the dry ingredients to the butter mixture in three parts, alternating with the orange juice, and mix only until combined.
    Four step photos: spiced flour whisked in a bowl, added to the creamed butter, orange juice poured in, then a smooth batter
  • Fold in the red and green cherries, candied pineapple, golden raisins and pecans until evenly spread through the batter.
  • Scrape the batter into the lined pan and smooth the top.
  • Bake for 1 hour 20 minutes to 1 hour 30 minutes, until a toothpick in the centre comes out with a few moist crumbs. Tent loosely with foil if the top browns too quickly.
    Four step photos: candied cherries, pineapple and raisins added, folded through, spread in a lined loaf pan, then baked golden on a rack
  • Cool in the pan for 15 minutes, lift out using the parchment and cool completely on a wire rack. Wrap tightly and rest overnight before slicing.
    Christmas fruit cake sliced on a wooden board, studded with red and green candied cherries

Notes

Nutrition values are an estimate. Bake for 1 hour 20 minutes to 1 hour 30 minutes depending on your oven and pan, and start checking at 1 hour 15 minutes. Wrap the cooled cake and rest it overnight before slicing for the best flavour and cleanest slices. Store wrapped at room temperature for up to 4 days or in the fridge for up to 1 week, or freeze for up to 3 months.
Nutrition
Calories 600 kcal
Fat 24 g
Saturated Fat 11 g
Protein 6 g
Carbohydrates 92 g
Sugar 70 g
Sodium 180 mg
Nutrition is an estimate, calculated automatically.
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