Description
Cranberry Fruitcake combines the tartness of cranberries with warm spices, making it a delightful dessert for holiday gatherings.
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)
Instructions
- Preheat your oven to 325°F (165°C). Grease a bundt or loaf pan.
- In a bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with orange juice and rum until just combined.
- Fold in the chopped cranberries, nuts, and raisins.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 60-70 minutes, or until a toothpick inserted comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack.
- Serve warm or store for gifting.
Notes
Store in a cool, dry place for up to one week; freeze for up to three months. Use fresh cranberries for best flavor.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American