Christmas Gold Fruit Cake
A rich, festive fruit cake featuring golden raisins, dried apricots, and candied orange peel, perfect for holiday celebrations and loved by fruitcake enthusiasts.
Ingredients
Instructions
- Beat butter until light and creamy.
- Gradually add the sugar, beating until smooth.
- Beat egg yolks together lightly and add to the mixture.
- Combine milk, brandy, and vanilla.
- Mix flour and salt together.
- Alternately add the milk mixture and flour mixture to the butter mixture, folding in fruits and nuts.
- Beat egg whites with cream of tartar until stiff, but not dry.
- Gently fold the egg whites into the batter.
- Pour the batter into two buttered and floured six-cup molds.
- Bake at 275°F (135°C) for 2 1/2 hours or until tests done.
- Cool and unmold.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with cream cheese. If you prefer a less sweet cake, reduce the sugar by a quarter cup. Using different dried fruits like cranberries or prunes can also add a unique twist. Ensure the eggs are at room temperature for better incorporation. This cake can also be made in advance and stored, allowing the flavors to develop further.
Serving Suggestions
Serve thin slices of this Christmas Gold Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a festive dessert. It pairs beautifully with a hot cup of spiced tea or even a glass of brandy. Consider serving alongside a fruit compote for an extra touch. This cake is perfect for holiday gatherings and can be enjoyed as a delightful breakfast treat too.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil, and freeze for up to three months. To reheat, let it thaw at room temperature and warm in the oven at 300°F (150°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas Gold Fruit Cake contains roughly 2879 calories, with 45g protein, 237g carbohydrates, and 211g fat. It is an excellent source of protein (90% of the Daily Value), iron (86% of the Daily Value), and dietary fiber (81% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2179mg per serving (95% 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 dried fruits?
Fresh fruits may add moisture, which can affect the texture of the cake. It's best to stick with dried fruits like golden raisins and apricots for the right balance of sweetness and texture. If you want to experiment, try adding a small amount of fresh zest for flavor.
How can I prevent the cake from sticking to the molds?
To prevent sticking, ensure the molds are well-buttered and floured before pouring in the batter. Additionally, lining the bottom with parchment paper can provide an extra layer of protection. Allowing the cake to cool for a few minutes before unmolding can also help.
Is there a way to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Ensure that all other ingredients are gluten-free. The texture may vary slightly, but it should still yield a delicious cake suitable for gluten-sensitive individuals.
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).