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!
I used to visit my mom in the Philippines at least twice a year, but I was not always able to take the trip around the holidays. Christmastime is a busy season for us food bloggers, and I usually spend the last quarter of the year cooped up at home, testing and developing new Noche Buena recipes for the blog, such as oven-roasted pig head, pasta fruit salad, and bibingka.
One year, though, I came prepared and adequately armed for work. I brought along my camera, tripod, and laptop. I also made a background board and bought a few plates, bowls, and props to use for photography. I was staying for three months, so I thought I might as well combine business with pleasure and make some recipes.
As if on cue, a high school classmate messaged me on Facebook asking if I’d be interested in taking some baking classes. She runs a home-based bakeshop, so I was excited to learn from her. I have several tasty baked goodies I’d love for you to try, like ube pandesal and coconut macaroons, and I’m eager to add this fruitcake she taught me to the list!
What is fruitcake
A fruitcake is a type of bread made with dried fruits, nuts, and spices. It’s traditionally served for wedding celebrations and during the Christmas season.
Depending on the regional variation, texture can range from light and airy crumbs to rich and dense. Some are topped with nuts and glazed fruits; others are covered in buttercream or ganache fondant, while the more traditional ones are brushed with orange marmalade and then wrapped in Marzipan and Royal Icing.
Although some versions are alcohol-free, fruitcakes are usually laced with spirits such as bourbon, rum, brandy, whiskey, or flavored liqueurs, which, along with the spices, give them their distinct flavor. The nuts and dried fruits are soaked in alcohol, preferably overnight, to soften and moisten the cake.
Christmas fruitcake baking steps
- Soak the dried fruits and nuts in liquor overnight or for two to three days in a non-reactive bowl to rehydrate and prevent them from drawing moisture from the cake batter.
- In another bowl, combine margarine, sugar, syrup, eggs, orange concentrate, molasses, and two tablespoons of brandy. Beat with an electric mixer until well blended.
- Add flour, baking powder, salt, nutmeg, and allspice. Beat until well-blended.
- Add ½ of the fruit and nut mixture and stir to combine. Lightly grease the sides and bottom of the loaf pans with shortening and line with parchment paper.
- Pour the batter into the prepared loaf pans up to ⅔ full, spooning half the fruit and nut mixture over the batter. Decorate with glazed cherries. Bake in a preheated 300 F oven 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 let cool for about 5 minutes. Carefully lift the fruitcakes from the baking pans and let them cool completely. Brush all sides with brandy or rum.
Aging the fruitcake
After baking, the cakes are wrapped in liquor-soaked cheesecloth/muslin or brushed liberally with the alcohol and wrapped tightly. This step of the aging process acts as a preservative treatment that prevents yeast and mold growth and hinders spoilage. Don’t touch the fruitcake with bare hands, and use clean gloves to prevent the introduction of bacteria.
Non-alcoholic fruitcake
You can use fruit juices like apple, grape, cranberry, or orange for fruitcakes without alcohol. Please note that these cakes lack the bacteria-inhibiting properties of high alcohol content. To prolong shelf life, you can add ½ teaspoon potassium sorbate.
How to serve
Give this Christmas fruitcake a try. It’s a festive addition to your holiday dessert menu and perfect for gift-giving. Enjoy a slice or two with coffee, tea, or tsokolate for a delicious treat any time of the day!
How to store
- Between servings, wrap the fruitcake in plastic film and put it in an airtight container to retain moisture and prevent the cake from drying. Store in a cool, dry place for up to one week. For longer storage, refrigerate for up to 2 months.
- You can also freeze the fruitcake for up to 4 months. Wrap it in plastic film and aluminum foil, ensuring the cake and foil do not come in contact.
