Here’s an enhanced, detailed recipe to make this Classic Christmas Fruitcake even easier to follow. This cake combines sweet fruits, crunchy nuts, and a touch of rum for a festive treat!
Ingredients
Fruit and Nut Mixture:
- 1 cup chopped dates
- Boiling water (enough to cover the dates)
- 1 small jar of maraschino cherries (reserve the juice)
- 1/2 cup green candied cherries (chopped)
- 1/2 cup mixed peel (chopped)
- 1 1/2 cups coarsely chopped pecans (or walnuts, if preferred)
Batter:
- 1 cup brown sugar
- 1 large egg
- 3 tablespoons butter (softened)
- 3 teaspoons rum extract (or 3 teaspoons rum)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Milk (enough to make 1 1/4 cups when combined with cherry juice)
Instructions
1. Prepare the Fruit and Nut Mixture:
- Place the chopped dates in a small bowl, covering them with boiling water until just submerged. Set aside to soften.
- Drain the maraschino cherries and save the juice in a measuring cup. You’ll use this juice in the batter.
- After the dates have softened, drain and discard the water, leaving just the softened dates.
2. Prepare the Wet Ingredients:
- In a large mixing bowl, combine brown sugar, egg, softened butter, and rum extract. Use a hand mixer or stand mixer on medium speed to blend the ingredients until smooth and creamy.
3. Combine the Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, and salt. Sifting helps to evenly distribute the leavening agent and ensures a soft, tender cake texture.
4. Mix the Wet and Dry Ingredients:
- Gradually add the sifted dry ingredients to the brown sugar mixture. Blend on low speed until combined, but avoid overmixing to keep the cake tender.
5. Add Cherry-Milk Mixture:
- In the measuring cup with the cherry juice, add enough milk to make 1 1/4 cups total liquid. Slowly add this mixture to the batter, mixing just until incorporated. Be careful not to overmix, as this can lead to a dense cake.
6. Fold in the Fruit and Nuts:
- In a separate bowl, combine the softened dates, maraschino cherries, green cherries, mixed peel, and pecans. Stir to ensure the ingredients are well combined, then gently fold this mixture into the batter, distributing the fruit and nuts evenly.
7. Prepare the Baking Pan:
- Line a standard bread pan with parchment paper, allowing a bit of extra paper to hang over the sides for easy removal. Preheat your oven to 375°F (190°C).
8. Bake the Cake:
- Pour the batter into the prepared bread pan and smooth the top with a spatula. Bake in the preheated oven for 70-80 minutes (a glass pan may require the full 80 minutes).
- Check for doneness by inserting a toothpick into the center; the cake is ready when it comes out clean.
9. Cool and Finish:
- Remove the cake from the oven and immediately coat the top with a thin layer of butter, which will help keep it moist. Allow the cake to cool in the pan for 15 minutes.
- Run a knife along the edges, then gently lift the cake out of the pan using the parchment paper. Transfer to a wire rack to cool completely.
Serving and Storing Tips:
- This fruitcake can be enjoyed immediately, but for a richer flavor, wrap it tightly and let it sit for a day or two.
- Store in an airtight container at room temperature for up to one week, or refrigerate for longer freshness.
- For a traditional holiday experience, serve slices with a dusting of powdered sugar or a dollop of whipped cream.
This Classic Christmas Fruitcake makes a delightful addition to any holiday table!