Christmas Fruit Pound Cake
A rich, festive fruit pound cake infused with bourbon, packed with dried fruits and nuts, perfect for holiday celebrations and gifting.
Ingredients
Instructions
- Combine raisins, mixed candied fruits, and bourbon in a bowl; let soak for several hours.
- Grease and flour a 10-inch tube pan.
- Sift all-purpose flour, baking powder, and ground nutmeg onto wax paper.
- Beat softened butter and sugar in a large bowl until smooth.
- Beat in eggs until light and fluffy.
- Stir in flour mixture, alternating with milk; beat until smooth.
- Stir in soaked fruits, bourbon, and chopped pecans.
- Turn batter into prepared pan.
- Bake at 300°F for 2 hours, or until the top springs back.
- Cool for 20 minutes.
- Wrap cake in bourbon-soaked cheesecloth, then in foil.
- Store in refrigerator for 4 to 5 weeks.
- Garnish with chocolate slivers and cherries before serving.
Tips & Substitutions
For a richer flavor, consider using spiced rum instead of bourbon. If you're short on time, let the fruits soak for just an hour, but the longer they soak, the more flavorful your cake will be. Ensure you use room temperature butter and eggs for a smoother batter. For a nut-free version, you can omit the chopped pecans or substitute with sunflower seeds.
Serving Suggestions
This festive cake is perfect for holiday gatherings and pairs beautifully with a warm cup of spiced tea or coffee. Garnish with chocolate slivers and cherries for a delightful presentation. For a complete meal, consider serving it alongside a light salad or browse more vegetarian recipes to complement the rich flavors of the cake.
Storage & Reheating
After cooling, wrap the fruit pound cake tightly in bourbon-soaked cheesecloth, followed by foil, to keep it moist. Store in the refrigerator for up to 4 to 5 weeks. To enjoy leftovers, slice and let sit at room temperature for 30 minutes before serving, or warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas Fruit Pound Cake contains roughly 2863 calories, with 36g protein, 413g carbohydrates, and 125g fat. It is an excellent source of calcium (93% of the Daily Value), iron (92% of the Daily Value), and protein (72% of the Daily Value). Note that it is relatively high in sodium, at 1347mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruits instead of candied fruits?
While fresh fruits can be used, they may alter the texture and moisture content of the cake. If you choose to use fresh fruits, reduce the amount of milk slightly to prevent the batter from becoming too wet. Dried fruits can also be a good alternative since they have a longer shelf life and concentrate the flavors.
How can I make this cake gluten-free?
To make a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder is also gluten-free. Additionally, you may need to adjust the liquid content slightly as gluten-free flours can absorb moisture differently.
What can I use instead of bourbon?
If you prefer not to use bourbon, you can substitute it with apple juice or orange juice for a non-alcoholic option, or use a flavored syrup that complements the fruit. The cake will still have a delightful flavor profile, though the depth from the bourbon will be less pronounced.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).