Step-by-Step Guide to Baking a Classic Christmas Fruitcake

A classic Christmas fruitcake with raisins and cashews is a time honored holiday tradition. It’s dense, rich, and brimming with dried fruits and warm spices. Though fruitcakes have earned a reputation for being labor intensive, the process becomes much more manageable when broken down into clear steps. Follow this detailed guide to bake a perfect fruitcake that’s bursting with flavor.

Ingredients:

For the fruit mix:

• 2 cups raisins
• 1½ cups currants
• 1 cup chopped dried apricots
• 1 cup chopped candied cherries
• 1 cup chopped candied citrus peel
• ¾ cup brandy or dark rum (optional)

For the cake batter:

• 2¼ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 cup unsalted butter, softened
• 1 cup dark brown sugar, packed
• 4 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange and 1 lemon
• ½ cup orange juice
• 1½ cups chopped walnuts or pecans

Method:

1. Soaking the dried fruit in alcohol or fruit juice enhances flavor and moisture. Combine raisins, currants, apricots, cherries, and candied peel in a bowl. Pour the brandy or rum over the mixture, stir well, cover, and let sit overnight at room temperature. For an alcohol-free version, use orange juice and soak for at least four hours.
2. Grease a cake pan thoroughly and line with parchment paper on the bottom and sides to prevent sticking. Set aside.
3. Preheat your oven to 300F or 150C.
4. In a medium bowl, whisk together the flour, baking powder, salt, and spices. This dry mix will help balance the rich moisture of the fruit.
5. In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. This step incorporates air into the batter, giving the dense cake a more pleasant texture.
6. Add the eggs one at a time, beating well after each addition.
7. Stir in the vanilla extract, citrus zest, and orange juice. This blend of flavors gives the cake a festive brightness.
8. Gradually fold the dry flour mixture into the wet batter, being careful not to overmix. Overworking the batter can lead to a tough cake.
9. Drain any excess liquid from the soaked fruit and gently fold it into the batter along with the chopped nuts. Ensure even distribution without deflating the mixture.
10. Transfer the batter to the prepared pan and use a spatula to smooth the top. Tap the pan gently on the counter to eliminate air bubbles.
11. Place the pan in the center of the preheated oven. Bake for 2 hours, or until a toothpick inserted in the center comes out clean. Check the cake after the first 90 minutes and if the top is browning too quickly, cover it loosely with foil.
12. Once baked, remove the cake from the oven and allow it to cool in the pan for 20 minutes. Then turn it out onto a wire rack to cool completely. Proper cooling is essential to prevent condensation and sogginess.
13. If you're making the cake well in advance (ideally a few weeks), consider feeding it with alcohol to preserve and deepen the flavor. Wrap the cooled cake in cheesecloth soaked in brandy or rum, then wrap tightly in foil and store in an airtight container. Repeat the feeding process weekly.
14. Fruitcake improves with age. Store it in a cool, dark place for up to 6 weeks, feeding it occasionally. For a non-alcoholic version, wrap in parchment and store in an airtight container in the refrigerator for up to 2 weeks.
15. To serve, slice the cake with a sharp knife into thin portions. The rich flavor pairs wonderfully with tea, coffee, or holiday spirits like mulled wine.

Tips:

• Make sure that the butter you’re using is at room temperature. If it's cold it will be solid and won’t mix in properly with the batter, making it lumpy. And if you heat it, it will melt and the resultant batter will be runny. So make sure you let your butter sit out at room temperature for about 20 minutes. It will naturally soften during this time. It's then ready to use.
• Use quality ingredients. The richness of the cake depends heavily on the flavor of the dried fruits and nuts.
• Be patient. Fruitcake is best when made ahead of time and allowed to age.