A festive delight recipe for a traditional Christmas fruit cake, perfect for holiday celebrations.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:60 minutes
Total Time:1 hour 30 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 cups mixed dried fruit (such as raisins, currants, and chopped dried apricots)
1 cup chopped nuts (walnuts or pecans)
1 cup unsweetened applesauce
1 cup orange juice
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup brandy or rum (optional)
1/2 cup candied orange peel (optional)
1/2 cup chopped maraschino cherries (optional)
Instructions
Preheat the oven to 325°F (160°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, combine the mixed dried fruit, chopped nuts, applesauce, orange juice, and granulated sugar. Stir until well combined.
In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
If using, fold in the brandy or rum, candied orange peel, and maraschino cherries until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For best flavor, wrap the cooled cake in plastic wrap and let it sit for at least 24 hours before serving.
Notes
For a richer flavor, consider soaking the dried fruit in brandy or rum overnight before using.
You can substitute the mixed dried fruit with your favorite dried fruits, such as cranberries or figs, for a personalized touch.