Christmas Fruit Cake

This Christmas Fruitcake is a dense yet moist cake chockful of dried fruits and nuts laced with liquor. It's a festive baked treat that's delicious as a dessert and perfect for holiday gift-giving!

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How to Make Christmas Fruitcake

✅Ingredients

¼ cup margarine, melted
½ cup brown sugar, packed
¼ cup light syrup
2 eggs medium eggs (about ⅓ cup)
¼ cup orange concentrate
¼ cup molasses
2 tablespoons brandy
1 ⅛ cup flour, sifted
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon nutmeg
⅛ teaspoon allspice
3 teaspoons glazed cherries

Fruit And Nuts Mixture
2 cups glazed fruits
1 cup raisins or sultanas
½ cup pitted dates
1 cup toasted almonds or cashews
1 cup pili nuts
½ cup brandy

✅Instructions

Preheat oven to 300 F to 325 F.

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

In a non-reactive bowl, combine dried fruits, nuts, and ½ 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 ½ 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. On a rack underneath the fruitcake, place a separate pan of water in the oven.

Bake at 300 F to 325 F for 1 ½ 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 muslin or cheesecloth and store in a styrofoam box or tin can at room temperature.

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

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