Cranberry Fruitcake

Why make this recipe

Cranberry Fruitcake is a wonderful dessert that combines the tartness of fresh cranberries with the warmth of spices. It’s perfect for holiday gatherings or as a gift to family and friends. The mix of sweet and savory makes it a delightful treat that many will love. Plus, it’s a great way to use fresh cranberries when they are in season!

How to make Cranberry Fruitcake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups fresh cranberries, chopped
• 1 cup chopped nuts (walnuts or pecans)
• 1/2 cup raisins
• 1/4 cup orange juice
• 1/4 cup rum or brandy (optional)

Directions

1. Preheat your oven to 325°F (165°C). Grease a bundt pan or a loaf pan.
2. In a bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with orange juice and rum until just combined.
6. Fold in the chopped cranberries, nuts, and raisins.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for about 60-70 minutes, or until a toothpick inserted comes out clean.
9. Let it cool in the pan for 10 minutes before transferring to a wire rack.
10. Serve warm or store for gifting.

How to serve Cranberry Fruitcake

Cranberry Fruitcake is best served warm or at room temperature. You can slice it and enjoy it plain or add a dollop of whipped cream on top for extra flavor. It also goes well with a cup of tea or coffee!

How to store Cranberry Fruitcake

To store Cranberry Fruitcake, wrap it tightly in plastic wrap or aluminum foil. Keep it in a cool, dry place for up to one week. If you want to keep it longer, you can freeze it for up to three months. Just make sure to wrap it well before freezing!

Tips to make Cranberry Fruitcake

• Make sure your butter is softened, as this helps create a light and fluffy texture.
• Use fresh cranberries for the best flavor, but if they are not available, dried cranberries can work too.
• Feel free to mix in other nuts or dried fruits based on your preference.
• Adding a little more orange juice can enhance the flavor if you love citrus!

Variation

You can try adding different spices like ginger or cloves for an extra kick. If you want a healthier twist, substitute some of the sugar with honey or agave syrup.

FAQs

Can I use frozen cranberries?
Yes, you can use frozen cranberries. Just make sure to thaw and drain them before chopping.

Can I make this fruitcake ahead of time?
Yes, this fruitcake stores very well and can be made a few days in advance. Just wrap it well before storing.

What can I use instead of rum or brandy?
If you prefer not to use alcohol, you can simply skip it or replace it with more orange juice for added flavor.

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