A Christmas Fruitcake Recipe You’ll Love, Actually

Ah, the fruitcake  often the subject of holiday jokes and passed around at gift exchanges like a hot potato. But before you roll your eyes, let’s pause and reconsider this misunderstood treat. The fruitcake is more than just a punchline; it has a rich history that spans ancient civilizations and royal feasts, making it a deserving centerpiece at our festive tables.

Originating in times when preserving fruits was a necessity rather than a luxury, the fruitcake has evolved with the ages. Over centuries, it absorbed the flavors of different cultures, creating the complex, layered dessert we know today. So why not give this historic dessert the credit it deserves? It’s time to peel back the layers of misconception and embrace the enduring legacy of the fruitcake.

Fruitcake Ingredients

• 1 pound pitted dates
• 1 pound candied pineapple
• 1/2 pound dried apricots or cranberries
• ½ pound raisins
• 1 cup candied orange peel
• 2 cups sifted flour
• 2 tsp baking powder
• 4 eggs
• 1 cup sugar
• 2 cups each walnuts, almonds, pistachios, macadamia nuts, or hazelnuts
• 2 tsp almond extract or vanilla
• Brandy, rum, bourbon, or simple syrup (for soaking)

Ingredient Note: For the best fruitcake, choose high-quality dried and preserved fruits, avoiding the supermarket varieties if possible. This indulgent treat has historically been reserved for special occasions, and its luxurious ingredients reflect that.

Fruitcake Equipment

• Two 9-inch buttered cake pans, lined with parchment and buttered again
• Two mixing bowls
• Mixing spoons
• Measuring cups and spoons
• Parchment paper

How to Make The Fruitcake

1. Preheat the oven to 275°F.
2. Chop all the dried fruit and place it in a mixing bowl.
3. Sift the flour and baking powder together, then sprinkle it over the fruit. Toss everything together, using a spoon or your (very clean) hands.
4. In a separate bowl, beat the eggs until frothy. Add the sugar and almond or vanilla extract.
5. Pour the egg mixture over the fruit, then stir in the nuts until everything is well combined.
6. Divide the mixture evenly between the two prepared pans. Bake for about 1 ½ hours. The tops should remain pale, not brown.
7. Cool the cakes on a rack for about five minutes before removing them from the pans.
8. After the cakes have cooled for about half an hour, brush them with your choice of liquor or simple syrup to add richness and flavor.
9. Once fully cooled, remove the parchment paper.
10. Store the cakes wrapped in plastic wrap in the refrigerator, where they’ll keep for up to two months. Brush with more liquor or syrup before serving.

A Note About Traditional Fruitcake

Making a traditional fruitcake is an art of patience and anticipation. Unlike the quick bakes of modern times, this recipe requires careful attention, allowing the flavors to develop over weeks. The process of soaking the fruit in rich liquors, followed by slow baking, coaxes out the complex flavors that make a traditional fruitcake so special. If you have the time, start this recipe as early as October, and periodically brush the cakes with liquor to deepen the flavor and preserve your holiday masterpiece.