Description
A classic Traditional Christmas Fruit Cake featuring a moist, tender crumb loaded with mixed nuts and vibrant candied cherries, perfect for holiday celebrations. This rich and festive loaf is flavored with vanilla and baked to golden perfection, bringing warmth and joy to your holiday table.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Fruit and Nuts
- 1 cup mixed nuts (cherries, pineapple, apricots, etc.)
- 1/2 cup walnuts, chopped
- 1/4 cup candied cherries, cut in half
- 1/4 cup candied green cherries, cut in half
- 1/4 cup candied red cherries, cut in half
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease and flour a loaf pan or bread mold to ensure the cake doesn’t stick after baking.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt throughout the flour.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture turns light and fluffy, which helps create a tender cake crumb.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to incorporate air. Stir in the vanilla extract to infuse the batter with a warm, sweet aroma.
- Combine wet and dry ingredients: Gradually add the sifted dry ingredients alternated with the milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fold in nuts: Gently fold in the mixed nuts and chopped walnuts, ensuring even distribution throughout the batter without deflating it.
- Prepare for baking: Pour the batter into the prepared loaf pan, smoothing the surface evenly. Decorate the top with the halved candied cherries for a festive appearance.
- Bake: Bake the cake for 70-80 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps the cake set properly and prevents sogginess.
Notes
- Make sure all ingredients are at room temperature for the best mixing results.
- The mixed nuts can be customized with your favorite dried fruits or nuts to suit your taste.
- If you prefer a more intense flavor, soak the mixed nuts and dried fruits in a spirit such as rum or brandy overnight before adding them to the batter.
- Wrap the cooled cake in plastic wrap and store in an airtight container; it tastes even better after a day or two as flavors meld.
- You can substitute whole milk with a dairy-free alternative to make the cake lactose-free.
