holiday fruitcake

ClubFoody avatar
By Francine Lizotte
from Surrey South, BC

With a delicious combination of fruits, spices and special ingredients, this isn't your Grandma's cake!

serves 10 servings
prep time 30 Min
cook time 3 Hr
method Bake

Ingredients For holiday fruitcake

  • 1 c
    dates such as medjool, pitted and chopped
  • 3/4 c
    dried raisins
  • 3/4 c
    dried cranberries
  • 1/2 c
    dried blueberries
  • 1/4 c
    dried apricots
  • 2 c
    mixed candied citrus peels
  • 1 c
    mixed glazed cherries
  • 1 Tbsp
    orange zest
  • 2/3 c
    dark rum such as gosling
  • 1/2 c
    freshly squeezed orange juice
  • 1/3 c
    pineapple juice concentrate
  • 1 3/4 c
    unbleached all-purpose flour
  • 3/4 c
    almond flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    ground himalayan sea salt
  • 2 tsp
  • 2 tsp
    ground ginger
  • 2 tsp
    ground cinnamon
  • 1 tsp
    ground nutmeg
  • 1 c
    brown sugar
  • 1 c
    unsalted butter, softened
  • 4 lg
    free-run eggs
  • 1 tsp
    pure vanilla extract
  • 1/2 c
    pecans, toasted and chopped
  • 1/2 c
    walnuts, toasted and chopped
  • glazed cherries, as needed
  • pecans halves, as needed

How To Make holiday fruitcake

  • 1
    In a medium bowl, add dates, raisins,cranberries, blueberries, apricots, citrus peels, glazed cherries and orange zest; stir very well.
  • 2
    Pour in rum, orange juice and pineapple juice. Stir well,cover and macerate for 12 hours, stirring often.
  • 3
    In a small skillet over medium heat, add pecans and toast them for 2 to 3 minutes; transfer to a bowl to cool. Repeat with the walnuts.
  • 4
    Transfer them to a cutting board and chop them; set aside.
  • 5
    Preheat oven to 250ºF/130ºC and line a 10-inch springform pan with parchment paper. Spray the paper lightly with cooking spray and set aside.
  • 6
    In a large bowl, combine all-purpose flour, almond flour, baking powder, baking soda, salt, allspice, ginger, cinnamon, and nutmeg; whisk until very well blended and set aside.
  • 7
    In the bowl of a stand mixer, combine brown sugar and butter; process until the mixture is creamed.
  • 8
    Add one egg at a time and mix well between each addition.
  • 9
    Add vanilla extract and mix before adding half the flour mixture; process on low speed until just blended.
  • 10
    Add half the fruit mixture and half the chopped nuts; mix until blended, about 30 seconds.
  • 11
    Add the remaining flour mixture and process again until just incorporated. Add the rest of the fruits including the juice and the remaining nuts. Process once again until everything is well mixed but don’t overdo it.
  • 12
    Pour the batter into the prepared pan and level it out using a spatula. Decorate the top of the cake to your liking.
  • 13
    On the lower rack of the oven, place a pan filled halfway with hot water. Transfer the cake on the rack above and bake for 3 hours in the preheated oven or until a cake tester inserted in the center comes out clean.
  • 14
    When cooking time is up, transfer it to a wire rack to cool off completely before taking the springform off and peeling off the paper.
  • 15
    Place the cake on a couple pieces of plastic film and wrap it up nice and tight. Transfer the wrapped cake onto foil and wrap it tightly.
  • 16
    Place it in a cake tin to protect it even more and store the fruitcake in a cool, dark place until ready to serve. If you’d like to increase the flavor even more before the Holidays, please read the blog.
  • 17
    To view this recipe on YouTube, click on this link >>>>