Description
A timeless festive classic, this traditional Christmas fruit cake combines rich spices, succulent dried fruits, and a tender, moist crumb—perfect for the holiday table.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup mixed dried fruit (cherries, pineapple, apricots)
- ½ cup walnuts or pecans, chopped
- ¼ cup candied green cherries, halved
- ¼ cup candied red cherries, halved
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a loaf or bundt pan, and line the bottom with parchment paper.
- Sift together flour, baking powder, and salt. Set aside.
- Cream butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, then add vanilla extract.
- Alternate adding the dry ingredients and milk, beginning and ending with the dry mix. Mix just until combined.
- Fold in the dried fruits and nuts gently using a spatula.
- Pour the batter into the prepared pan, smooth the top, and decorate with red and green candied cherries.
- Bake for 70–80 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store wrapped tightly at room temperature for up to 5 days, or freeze for up to 3 months. Flavors improve after 2–3 days as they meld together.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baked
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 24g
- Sodium: 185mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Christmas fruit cake, holiday dessert, traditional fruit cake, festive baking