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:
- Rich and Moist: The applesauce adds moisture and richness to the cake.
- Festively Flavorful: Packed with fruitcake mix, raisins, and walnuts, it’s bursting with holiday flavors.
- Easy to Make: With straightforward steps and common ingredients, this cake is a breeze to prepare.
- 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
- 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
- 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.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Add Applesauce: Beat in the applesauce. The mixture might look curdled, but that’s okay.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
- Mix Dry and Wet Ingredients: Add the dry ingredients to the butter mixture and beat on low speed until just combined.
- Fold in Add-ins: Stir in the fruitcake mix, raisins (or dried cranberries), and chopped nuts until evenly distributed.
Bake the Cake
- Fill Pan: Spoon the batter into the prepared bundt pan and spread it out evenly.
- 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.
- 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
- 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](https://77recipes.com/wp-content/uploads/2023/12/16091508365_cd4bb16afa_c-e1720888071913.jpg)
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:
- With Coffee or Tea: Enjoy a slice with a hot cup of coffee or tea for a cozy treat.
- Whipped Cream: Serve with a dollop of whipped cream for added richness.
- 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.
AUNT ANGIE’S CHRISTMAS FRUITCAKE
![AUNT ANGIE’S CHRISTMAS FRUITCAKE](https://77recipes.com/wp-content/uploads/2023/12/AUNT-ANGIES-CHRISTMAS-FRUITCAKE-1-e1703010678195.png)
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
- Preheat the oven to 350 degrees F. Butter and flour a bundt pan (12 cup).
- Cream the butter and sugar together on medium speed 2 - 3 minutes.
- Beat in the egg and vanilla.
- Beat in the applesauce - it might look curdled - that's ok.
- In a separate bowl whisk the flour, baking soda, cinnamon and nutmeg together.
- Add it to the butter mixture and beat on low until just combined.
- Stir in the fruitcake mix, raisins and nuts.
- Spoon into the bundt pan and spread evenly.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until a toothpick comes out clean from the center.
- Let cool on a wire rack about 30 minutes. Turn out onto a cake dish/platter. Cool completely.
- 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 gramsAmount Per Serving:Unsaturated Fat: 0g
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