This Christmas Fruitcake is a traditional holiday treat that’s moist, flavorful, and filled with festive ingredients like fruitcake mix, raisins, and walnuts. It’s a perfect addition to your holiday baking list, sure to delight family and friends. Let’s dive into this delightful and easy-to-make recipe!

Why You’ll Love This Christmas Fruitcake

You’ll love this Christmas Fruitcake because it’s:

1. Rich and Moist: The applesauce adds moisture and richness to the cake.
2. Festively Flavorful: Packed with fruitcake mix, raisins, and walnuts, it’s bursting with holiday flavors.
3. Easy to Make: With straightforward steps and common ingredients, this cake is a breeze to prepare.
4. Perfect for Celebrations: Ideal for holiday gatherings and gift-giving.

Ingredients For Christmas Fruitcake

For the Cake

• ½ cup butter, at room temperature
• 1 cup sugar
• 1 egg, at room temperature
• 1 tablespoon vanilla extract
• 1 + ½ cups applesauce
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg, ground or freshly grated
• 1 pound fruitcake mix
• 1 cup raisins or dried cranberries
• 1 cup chopped nuts (walnuts recommended)

For Dusting

• Confectioners’ sugar

How to Make Christmas Fruitcake

Prepare the Pan

1. Preheat Oven: Preheat the oven to 350°F. Butter and flour a 12-cup bundt pan to ensure the cake releases easily after baking.

Make the Batter

2. Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar together on medium speed for 2-3 minutes until light and fluffy.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
4. Add Applesauce: Beat in the applesauce. The mixture might look curdled, but that’s okay.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
6. Mix Dry and Wet Ingredients: Add the dry ingredients to the butter mixture and beat on low speed until just combined.
7. Fold in Add-ins: Stir in the fruitcake mix, raisins (or dried cranberries), and chopped nuts until evenly distributed.

Bake the Cake

8. Fill Pan: Spoon the batter into the prepared bundt pan and spread it out evenly.
9. Bake: Bake in the preheated oven for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Let the cake cool in the pan on a wire rack for about 30 minutes. Turn out onto a cake dish or platter and allow to cool completely.

Finish the Cake

11. Dust with Sugar: Once the cake is completely cool, dust it with confectioners’ sugar before serving.

Variations

• Different Fruits: Use a combination of your favorite dried fruits like apricots, cherries, or dates.
• Spiced Up: Add a pinch of ground cloves or allspice for extra holiday spice.
• Glazed Topping: Instead of dusting with confectioners’ sugar, drizzle with a simple glaze made from powdered sugar and milk.

Christmas Fruitcake

Equipment

• Large mixing bowl
• Medium mixing bowl
• Electric mixer
• Bundt pan (12-cup)
• Wire rack
• Whisk
• Spatula

Storage:

Store the fruitcake in an airtight container at room temperature for up to 5 days. For longer storage, wrap tightly in plastic wrap and keep in the refrigerator for up to 2 weeks. You can also freeze the cake for up to 3 months; thaw at room temperature before serving.

What to Serve with Christmas Fruitcake

This fruitcake is delicious on its own, but here are a few serving suggestions:

1. With Coffee or Tea: Enjoy a slice with a hot cup of coffee or tea for a cozy treat.
2. Whipped Cream: Serve with a dollop of whipped cream for added richness.
3. Holiday Drinks: Pair with festive beverages like mulled wine or hot apple cider.

Tips

• Room Temperature Ingredients: Ensure the butter and egg are at room temperature for a smoother batter.
• Even Mixing: Mix the batter just until combined to avoid overmixing and a tough cake.
• Check for Doneness: Insert a toothpick into the center of the cake to check for doneness. It should come out clean or with a few moist crumbs.

FAQ

Can I use a different type of nut?

Yes, you can use any type of nut you prefer, such as pecans or almonds.

Can I make this cake ahead of time?

Yes, this cake can be made a day or two in advance. Store it tightly wrapped at room temperature or in the refrigerator.

What if I don’t have a bundt pan?

You can use a 9×13-inch baking dish or two 9-inch round cake pans instead. Adjust the baking time as needed.

Yield: 12

AUNT ANGIE’S CHRISTMAS FRUITCAKE

Print

Prep Time 25 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 45 minutes

Ingredients

• ½ cup butter, at room temperature
• 1 cup sugar
• 1 egg, at room temperature
• 1 tablespoon vanilla extract
• 1 + ½ cups applesauce
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg, ground or fresh grated
• 1 pound fruitcake mix
• 1 cup raisins or dried cranberries
• 1 cup chopped nuts, I use walnuts
• confectioners' sugar, for dusting

Instructions

1. Preheat the oven to 350 degrees F. Butter and flour a bundt pan (12 cup).
2. Cream the butter and sugar together on medium speed 2 - 3 minutes.
3. Beat in the egg and vanilla.
4. Beat in the applesauce - it might look curdled - that's ok.
5. In a separate bowl whisk the flour, baking soda, cinnamon and nutmeg together.
6. Add it to the butter mixture and beat on low until just combined.
7. Stir in the fruitcake mix, raisins and nuts.
8. Spoon into the bundt pan and spread evenly.
9. Bake 1 hour 10 minutes to 1 hour 20 minutes or until a toothpick comes out clean from the center.
10. Let cool on a wire rack about 30 minutes. Turn out onto a cake dish/platter. Cool completely.
11. Dust with confectioners' sugar to serve.

Notes

Approximate Nutrition Information

Per serving (based on 12 servings):

• Calories: 300
• Fat: 12g
• Carbohydrates: 48g
• Protein: 4g
• Fiber: 2g
• Note: Nutrition values are approximate and can vary based on specific ingredients used.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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