The aroma of warm spices and sweet, juicy fruit – a quintessential Christmas tradition captured in every slice of a perfectly made fruitcake. This isn't your grandmother's dense, heavy fruitcake; we're sharing a recipe for a moist and fluffy masterpiece that will impress even the most discerning palates. Forget the dry, brick-like cakes of the past; this recipe utilizes techniques that ensure a tender crumb and a delightful balance of flavors, making it the perfect centerpiece for your holiday gatherings or a delightful treat to enjoy throughout the season. We've carefully selected the finest ingredients and developed a simple, foolproof method.
This recipe goes beyond the usual; we’ll guide you through creating a fruitcake that's both beautiful and delicious, ensuring each bite is a burst of festive cheer. Ready to transform your Christmas baking? Let's dive into the step-by-step process to create your own moist and fluffy Christmas fruitcake, guaranteed to become a new family favorite.
Tools Needed
- Mixing bowls
- Whisk
- Spatula
- Baking pan
- Oven
- Oven thermometer
Ingredients
- Wheat flour: 400g
- Butter: 180g (2 x 90g)
- Baking powder: 2 tablespoons
- Vanilla extract: 1 tablespoon
- Brandy or Tequila or Orange Juice: 1 cup
- Candied fruit: 250g
- Orange juice: 1 1/2 cups
- Orange zest: 2 oranges (without white pith)
- Eggs: 5 (room temperature)
- Salt: a pinch
- Condensed Milk: 1 can
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Batter
- Soak candied fruits in tequila (or brandy/orange juice) for 4-5 hours or overnight.
- Beat eggs with salt at high speed for 5-6 minutes until doubled in size and pale.
- Add orange zest (without the white part), condensed milk, orange juice, and vanilla extract to the beaten eggs.
- Sift together flour and baking powder.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Add butter gradually while mixing.
- Fold in the soaked candied fruits.
Step 2. Bake the Cake
- Preheat oven to 180°C (350°F). Grease and flour a baking pan.
- Pour batter into the prepared pan.
- Bake for 45 minutes at 180°C (350°F).
Step 3. Cool and Decorate
- Let cool completely before inverting the cake onto a serving plate.
- Glaze with warmed pineapple jam (optional).
- Decorate with nuts and cherries (optional).
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Use an oven thermometer to ensure accurate temperature.
- Don't overmix the batter.
Nutrition
- Calories: approximately 3800-4200
- Fat: 180-200g
- Carbs: 550-600g
- Protein: 40-50g
FAQs
1. Can I make this fruitcake ahead of time?
Absolutely! Fruitcakes actually improve in flavor with time. Make it a week or two in advance for the best results. Wrap it tightly in plastic wrap and then foil before storing in a cool, dark place.
2. What can I substitute for the brandy?
You can substitute the brandy with an equal amount of rum, whiskey, orange juice, or even strong brewed coffee. The choice is yours depending on your preferred flavor profile!
With this recipe, creating a moist and fluffy Christmas fruitcake is easier than you think. Enjoy the delicious results, and remember to share this festive treat with loved ones. Happy baking!