Why You’ll Love This Recipe

This delightful traditional holiday fruit cake brings together the lovely sweetness of dried fruits and the bright flavors of candied cherries, all while introducing a satisfying crunch from walnuts and pecans. It’s a harmonious blend of flavors and textures that is sure to please everyone at your festive gatherings. Not only is this recipe easy to follow, but it also allows for the flavors to deepen over time, making it a great choice for holiday gifting or as a stunning centerpiece for your dessert table. Enjoy it just as it is or alongside a steaming cup of tea, and let it bring warmth and joy to your holiday celebrations!

The Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup dried fruit mix (cherries, pineapple, apricots, etc.)
• 1/2 cup nuts (walnuts, pecans), chopped
• 1/4 cup candied cherries, halved
• 1/4 cup green candied cherries, halved
• 1/4 cup red candied cherries, halved

Step-by-Step Instructions:

1. Preheat the oven: Set your oven temperature to 325°F (160°C). Grease and line a 9-inch loaf pan with parchment paper to prevent sticking.
2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set this bowl aside as you prepare the rest of the cake.
3. Cream the butter and sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together. Aim for a light and fluffy texture, which should take about 2-3 minutes. Gradually add the eggs, mixing well after each addition, followed by the vanilla extract.
4. Mix in the dry ingredients: Slowly add your flour mixture to the buttery goodness, alternating with the milk. Stir gently until just combined to maintain a tender cake.
5. Fold in the fruits and nuts: Carefully incorporate your dried fruit mix, chopped nuts, and halved candied cherries into the batter. Use a spatula to ensure they are evenly distributed without overmixing.
6. Bake the cake: Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place it in the oven and bake for 1 to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Once baked, allow the fruit cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. It can be served as it is, or you can dress it up with a light dusting of powdered sugar for an extra festive feel!

Serving and Storage Tips

• Serving: This beautiful fruit cake is best enjoyed either slightly chilled or at room temperature. It pairs perfectly with a hot cup of tea or coffee, and you can elevate it with a simple glaze or a dollop of whipped cream for a holiday touch.
• Storage: Wrap the fruit cake tightly in plastic wrap or place it in an airtight container. It will keep well at room temperature for up to 5 days or can be refrigerated for up to 2 weeks. The flavors become even more pronounced after a day or two, making it a delightful treat to enjoy over time!

Helpful Notes

• If you want to add a little kick to your fruit cake, try soaking the dried fruit mix in rum or brandy overnight before folding it into the batter.
• For a cake that’s even moister, consider substituting half of the butter with vegetable oil.
• This recipe is very flexible! Feel free to mix and match your favorite dried fruits and nuts to create a version of the cake that’s uniquely yours.

FAQs

1. Can I freeze fruit cake?
Absolutely! Wrap your fruit cake tightly in plastic wrap followed by aluminum foil and freeze it for up to three months. When you are ready to enjoy it, simply thaw it in the refrigerator.

2. Can I use fresh fruit instead of dried fruit?
It’s best to stick with dried fruits for this recipe. Fresh fruits have a higher moisture content, which can change the desired texture of your cake.

3. How can I prevent the fruit from sinking to the bottom of the cake?
A great trick is to lightly coat the dried fruit and nuts in a bit of flour before folding them into the batter, helping them to stay suspended throughout the cake.

4. Can I make this cake ahead of time?
Yes, indeed! This fruit cake often tastes better after sitting for a day or two, so feel free to prepare it a little in advance.

5. Can I add alcohol to the cake?
Definitely! Soaking the cake with rum or brandy after baking will give it a traditional holiday flavor. Simply brush the alcohol over the cake, letting it absorb before serving.