Fruitcake Cranberry Christmas Cake

Why Make This Recipe

Fruitcake Cranberry Christmas Cake is a festive delight that’s perfect for the holiday season. The combination of mixed dried fruits, tart cranberries, and warm spices creates a rich and flavorful cake. It’s not just a treat but a joyful tradition that brings people together during Christmas celebrations. This cake is a wonderful way to balance the sweetness with some tanginess from the cranberries, making it a unique addition to your holiday table.

How to Make Fruitcake Cranberry Christmas Cake

Ingredients

• 2 cups mixed dried fruit (e.g., raisins, currants, apricots)
• 1 cup fresh or frozen cranberries
• 1/2 cup orange juice
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped nuts (optional)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
2. In a bowl, combine the dried fruit and cranberries with orange juice and let soak for about 30 minutes.
3. In another bowl, whisk together flour, baking powder, baking soda, and spices.
4. In a large mixing bowl, cream the butter and brown sugar until fluffy.
5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in the soaked fruit (with juice if desired) and nuts if using.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

How to Serve Fruitcake Cranberry Christmas Cake

Serve this cake warm or at room temperature. It’s lovely on its own, but you can also pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. A dusting of powdered sugar on top can add a festive touch, making it look even more attractive on your holiday table.

How to Store Fruitcake Cranberry Christmas Cake

To store your Fruitcake Cranberry Christmas Cake, place it in an airtight container. You can keep it at room temperature for up to a week. If you want to keep it longer, store it in the refrigerator, where it can last for two weeks. For even longer storage, wrap the cake tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to three months.

Tips to Make Fruitcake Cranberry Christmas Cake

• Soaking the dried fruit and cranberries in orange juice helps to keep them moist and enhances their flavor.
• Make sure your butter is softened before creaming with sugar for the best texture.
• Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
• If you like nuts, walnuts or pecans complement the flavors beautifully, but they are optional.

Variation

You can easily customize this cake. Try adding chocolate chips for a sweeter treat or experimenting with different types of dried fruits like cherries or pineapple. You can also reduce sugar if you prefer a less sweet cake.

FAQs

Q: Can I use fresh cranberries instead of dried?
A: Yes, you can use fresh cranberries. Just keep in mind that they will add a tartness to the cake, which balances well with the sweetness of the dried fruits.

Q: How can I make the cake gluten-free?
A: You can replace the all-purpose flour with a gluten-free flour blend. Ensure that all the other ingredients are also gluten-free.

Q: What can I do if the cake is too dry?
A: If the cake turns out too dry, next time try soaking the fruits longer or adding a little more orange juice. You can also serve it with a sauce or whipped cream for added moisture.

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