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Traditional Holiday Fruitcake with Spices

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Here’s a revised recipe without alcohol:


Traditional Fruitcake 🍰
This rich and fruity cake is a holiday classic, packed with dried fruits, spices, and zesty citrus flavors. Perfect for sharing with loved ones during the festive season, this version is completely.

Ingredients

For the Cake:

  • 1 cup unsalted butter, softened
  • 1 cup dark brown sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup mixed dried fruits (raisins, sultanas, currants)
  • ½ cup dried cranberries
  • ½ cup mixed candied peel
  • 1 cup glace cherries, halved
  • ¼ cup chopped almonds (optional)
  • Zest of 1 orange
  • Zest of 1 lemon
  • ¼ cup orange juice or apple cider (for flavor and moisture)

For Decorating (Optional):

  • Marzipan or fondant icing
  • Royal icing
  • Edible decorations

Instructions

1. Preheat the Oven:

  • Preheat your oven to 300°F (150°C).
  • Grease and line a 9-inch round cake tin with parchment paper.

2. Prepare the Cake Batter:

  • Cream Butter and Sugar: In a large bowl, beat the softened butter and dark brown sugar until light and fluffy.
  • Add Eggs and Zest: Add eggs one at a time, beating well after each addition. Stir in the orange and lemon zest.
  • Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and cloves.
  • Combine Wet and Dry: Gradually fold the dry ingredients into the butter mixture until fully combined.

3. Add Fruits and Juice:

  • Mix Fruits: Stir in the mixed dried fruits, cranberries, candied peel, glace cherries, and chopped almonds (if using). Add the orange juice (or apple cider) and mix everything well.
See also  Golden-Seared Cod with Herb Butter Sauce

4. Bake the Cake:

  • Spoon the batter into the prepared cake tin and smooth the top.
  • Bake for 2 ½ to 3 hours, or until a skewer inserted into the center comes out clean. Cover the top loosely with foil during the last hour if it browns too quickly.

5. Cool and Store:

  • Allow the cake to cool completely in the tin before removing.
  • Wrap in parchment paper and foil, then store in an airtight container for up to 2 weeks.

6. Optional Decoration:

  • Cover with marzipan or fondant icing, followed by royal icing, and decorate as desired with festive accents like edible holly leaves or sprinkles.

Details

  • Prep Time: 20 minutes
  • Cook Time: 2 ½ – 3 hours
  • Total Time: 3 hours 20 minutes
  • Servings: 12-16 slices

Tips:

  • Replace orange juice with apple juice or milk for a different flavor.
  • For added moisture, brush the cake weekly with more orange juice or apple cider if storing it long-term.
  • Serve with whipped cream or a drizzle of caramel sauce for an indulgent holiday treat.

Enjoy this festive delight!