Christmas Fruit Cake

Christmas Fruitcake is a dense yet moist cake with dried fruits and nuts laced with liquor. It’s a festive baked treat perfect for holiday gift-giving!

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✅Ingredients

1/4 cup margarine, melted
1/2 cup brown sugar, packed1/2 cup brown sugar, packed
1/4 cup light syrup1/4 cup light syrup
2 eggs medium eggs (about 1/3 cup)2 eggs medium eggs (about 1/3 cup)
1/4 cup orange concentrate1/4 cup orange concentrate
1/4 cup molasses1/4 cup molasses
2 tablespoons brandy2 tablespoons brandy
1 1/8 cup flour, sifted1 1/8 cup flour, sifted
1 teaspoon baking powder1 teaspoon baking powder
1/2 teaspoon salt1/2 teaspoon salt
1/4 teaspoon nutmeg1/4 teaspoon nutmeg
1/8 teaspoon allspice1/8 teaspoon allspice
3 teaspoons glazed cherries3 teaspoons glazed cherries

Fruit and Nuts Mixture
2 cups glazed fruits2 cups glazed fruits
1 cup raisins or sultanas1 cup raisins or sultanas
1/2 cup pitted dates1/2 cup pitted dates
1 cup toasted almonds or cashews1 cup toasted almonds or cashews
1 cup pili nuts1 cup pili nuts
1/2 cup brandy1/2 cup brandy

✅Instructions

Preheat oven to 300 F to 325 F.

Lightly grease sides and bottom of three 6 x 3 x 2 loaf pans with shortening and line with parchment paper or brown baking paper. Set aside.

In a non-reactive bowl, combine dried fruits, nuts, and the 1/2 cup brandy. Soak overnight.

In another bowl, combine margarine, sugar, syrup, eggs, orange concentrate, molasses, and 2 tablespoons brandy. With an electric mixer, beat until well blended.

Add flour, baking powder, salt, nutmeg, and allspice. Beat until well-blended.

Add 1/2 the fruit and nut mixture and stir to combine.

Pour batter in prepared loaf pans. Spoon the remaining half of the fruit and nut mixture over the batter. Decorate with glazed cherries.

Place batter-filled pans in the preheated oven. Place a separate pan of water in the oven either on a rack underneath the fruitcake.

Bake at 300 F to 325 F for 1 1/2 to 2 hours or until a toothpick inserted into the center comes out clean.

Remove from oven, place on a wire rack. and allow to cool for about 5 minutes.

Carefully lift the fruitcakes from baking pans and let cool completely.

Brush all sides with brandy or rum.

Wrap with heavy-duty aluminum foil and store at room temperature in a styrofoam box or tin can.

Brush fruitcake with brandy every week for four weeks, then every two weeks.

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