Decadent Christmas Fruitcake
Savor the richness and warmth of this indulgent Christmas fruitcake. Filled with a harmonious blend of sultanas, currants, raisins, citrus peels, cherries, dates, almonds, and aromatic spices, this exquisite dessert is a true delight for the holiday season.
Ingredients
Ingredients for the Rich Christmas Fruitcake | |
|---|---|
| 8 | ounces butter |
| 8 | ounces packed brown sugar |
| 8 | ounces flour |
| 2 | ounces self-rising flour |
| ½ | teaspoon salt |
| 4 | eggs |
| ¼ | teaspoon nutmeg |
| 3 | tablespoons sherry wine or brandy |
| 8 | ounces sultanas |
| 8 | ounces currants |
| 8 | ounces seeded raisins |
| 2 | ounces mixed citrus peels |
| 2 | ounces chopped glace cherries |
| 2 | ounces dates |
| 2 | ounces almonds |
| 1 | teaspoon mixed spice |
| 1 | teaspoon cinnamon |
Instructions
Preparing the Fruitcake Batter | |
|---|---|
| 1. | Line an 8-inch round or 7-inch square tin with 3 layers of parchment paper for baking. |
| 2. | For easier handling, wrap the outside of the tin with several layers of newspaper, secured with kitchen string. |
| 3. | Prepare and measure all the required ingredients. |
| 4. | Combine and sift together the flour, salt, and spices. |
| 5. | In a mixing bowl, cream the butter and sugar until smooth and fluffy. |
| 6. | Gradually add the eggs to the creamed mixture while mixing well. |
| 7. | Don't worry if the mixture looks slightly curdled at this stage. |
| 8. | Add the fruits, nuts, sifted flour, and liquid ingredients. Mix gently and thoroughly, using your hands for better incorporation. |
| 9. | Transfer the batter into the prepared tin, creating a slight hollow in the center to accommodate rising while baking. |
| 10. | If desired, decorate the top of the cake with blanched whole almonds before baking. |
| 11. | Bake the fruitcake in a preheated 325°F oven, gradually decreasing the temperature, for 3 to 3 1/2 hours. |
| 12. | Once baked, allow the cake to cool in the tin for at least 10 minutes before turning out. For best results, let it cool completely before serving. |
| 13. | This fruitcake can be made in October, wrapped in foil, and stored in an airtight container until Christmas for optimal flavor. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 6623.3 kcal |
| Protein | 96.4 g |
| Fat | 241.8 g |
| Carbohydrates | 1096.5 g |
| Fiber | 61.1 g |
| Sugar | 736.5 g |
Published on Aug 08, 2024 by Luminița