Christmas Fruitcake Recipe

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 cups chopped mixed dried fruits (such as raisins, currants, cranberries, cherries)
• 1/2 cup chopped nuts (such as walnuts, pecans, or almonds)
• 1/2 cup candied fruit, chopped
• 1/2 cup orange juice
• 1/4 cup brandy or rum (optional)

Directions

1. Preheat oven to 350°F. Grease 9-inch round cake pan with butter and line bottom with parchment paper.
2. In large bowl, cream together butter and sugars with electric mixer until light and fluffy.
3. Beat in eggs one at a time, then beat in vanilla extract.
4. In separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves and salt.
5. Add flour mixture to butter mixture and mix until just combined. Stir in dried fruits, nuts, and candied fruit.
6. In a small bowl, combine orange juice and brandy (if using). Add to batter and mix until just combined.
7. Pour batter into prepared pan. Bake in preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
9. Serve with a dollop of whipped cream or ice cream, if desired.

Interesting Facts

• Fruitcake has been around since Roman times.
• Fruitcake was a popular holiday treat in Medieval Europe.
• Fruitcake can last for months (or even years!) if stored properly.
• Fruitcake is a traditional Christmas cake in many countries.