Christmas Fruitcake
A rich, fruity Christmas fruitcake packed with dried fruits, nuts, and warm spices, perfect for holiday celebrations and festive gatherings.
Ingredients
- 1 cup shortening (Crisco) ⓘ
- 2 cups sugar ⓘ
- 2 eggs ⓘ
- 4 cups applesauce ⓘ
- 4 cups flour ⓘ
- 2 teaspoons cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/2 teaspoon cloves ⓘ
- 1/2 teaspoon allspice ⓘ
- 1/2 teaspoon salt ⓘ
- 6 teaspoons soda ⓘ
- 1 cup raisins or dates ⓘ
- 1 pint mixed fruit ⓘ
- 1 pint cherries (red and green) ⓘ
- 1 package walnuts ⓘ
Instructions
- Cream shortening and sugar together until well blended.
- Add beaten eggs to the creamed mixture.
- Dissolve soda in applesauce.
- Sift dry ingredients (flour, cinnamon, nutmeg, cloves, allspice, salt) and add alternately with applesauce to the creamed mixture.
- Fold in raisins or dates, mixed fruit, cherries, and chopped walnuts.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with butter. If you want to reduce sugar, try using mashed bananas or unsweetened applesauce instead. Soaking the dried fruits in a bit of rum or orange juice overnight can enhance their flavor and moisture. Always check for nut allergies when serving, as this recipe includes walnuts.
Serving Suggestions
Slice the fruitcake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a festive touch. It pairs beautifully with Swedish Butterhorns for a delightful dessert spread. For a more savory option, consider serving it alongside Little Ham Roll-Ups as part of a holiday buffet.
Storage & Reheating
Store the fruitcake in an airtight container at room temperature for up to two weeks. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze it for up to three months. To reheat, simply thaw at room temperature and warm in a low oven for about 10-15 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas Fruitcake contains roughly 4126 calories, with 48g protein, 458g carbohydrates, and 259g fat. It is an excellent source of dietary fiber (149% of the Daily Value), calcium (149% of the Daily Value), and iron (110% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 different fruits in this fruitcake?
Absolutely! You can substitute the raisins or dates with dried cranberries, apricots, or any other dried fruits you prefer. Just ensure the total amount of fruit stays the same to maintain the cake's texture.
How can I make this recipe gluten-free?
To make a gluten-free fruitcake, replace the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking soda is gluten-free as well, and consider adding a binding agent like xanthan gum if your flour blend doesn't contain it.
How long does this fruitcake last?
When stored properly, this fruitcake can last up to two weeks at room temperature. If frozen, it can keep for up to three months. Just remember to wrap it well to prevent freezer burn!
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).