Christmas Special Fruitcake
A festive fruitcake packed with nuts, dates, and cherries, offering rich flavors and moist texture perfect for Christmas celebrations and sharing with loved ones.
Ingredients
Instructions
- In a mixing bowl, combine coarsely chopped Brazil nuts, chopped dates, and halved maraschino cherries.
- In another bowl, stir together flour, sugar, baking powder, and salt.
- Add the dry mixture to the nut and fruit mixture, stirring until well coated.
- Beat eggs until foamy.
- Stir in vanilla extract.
- Fold the beaten eggs into the nut and fruit mixture.
- Mix everything well until combined.
- Pour the batter into a greased and waxed paper-lined 9 x 5 x 3-inch loaf pan.
- Bake at 300°F (150°C) for 1 hour and 45 minutes.
- Allow to cool for 10 minutes in the pan before removing.
- Transfer to a wire rack and cool completely before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of rum or brandy to the batter. You can substitute Brazil nuts with walnuts or pecans if needed. If you prefer a sweeter cake, increase the sugar by a quarter cup. Ensure your dates are fresh and moist for the best texture. This fruitcake can be made a week in advance to enhance the flavors.
Serving Suggestions
Slice the fruitcake into thick pieces and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with a cup of spiced tea or coffee. For a festive touch, consider serving it alongside a Honey Cream Fruit Bowl, which complements the cake's flavors perfectly.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to three months. To reheat, slice and warm individual pieces in the microwave for a few seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas Special Fruitcake contains roughly 124 calories, with 2g protein, 23g carbohydrates, and 1g fat. It is a good source of vitamin C (12% 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 make this fruitcake ahead of time?
Yes! This fruitcake actually benefits from being made ahead of time. Bake it a week in advance, allowing the flavors to meld together. Wrap it tightly and store it in a cool place. You can also freeze it for longer storage, just remember to thaw it in the fridge before serving.
What can I substitute for maraschino cherries?
If you don't have maraschino cherries, you can use dried cherries or cranberries for a similar sweetness and texture. Alternatively, chopped candied fruit can also work well to maintain the festive look and flavor of the cake.
Is there a way to make this recipe gluten-free?
Absolutely! To make a gluten-free fruitcake, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the baking powder you use is also gluten-free, and you should have a delicious cake that everyone can enjoy.
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).