Fruitcake: the easy recipe for a classic festive holiday dessert
With its sweet, slightly tang flavor and moist, tender crumb, there's nothing like biting into a piece of a homemade fruitcake during the holidays.
Packed with raisins, dates, glazed cherries, bright orange zest, and crunchy nuts, fruitcake is an incredibly flavorful festive treat. Fruitcake is a wonderful, easy dessert you can bake this holiday season.
It's excellent as a sweet snack with a cup of tea or coffee or enjoyed after a hearty festive meal. Fruitcake also makes a fantastic gift! Make it with or without a splash of brandy, or use your preferred mixture of nuts and sweet candied and dried fruits. It's sure to be delicious!
How to Make Fruitcake
Ready to make the perfect festive fruitcake? Here's what you need to do. Start by lining your loaf pan with parchment paper. Leave some overhang on the sides to make it easier to remove the fruitcake after it has been baked. Whisk the sour cream and baking soda in a bowl. Toss the dates, raisins, cherries, and walnuts with ¼ cup of flour.
Cream the butter and sugar until it's light and fluffy, then beat in the egg and orange zest. Beat in the sour cream mixture. Sift in the flour and salt. Fold in the fruit and nuts then pour the batter into your loaf pan. Put a baking dish filled with water on the bottom rack of your oven. This will help keep your fruitcake moist as it bakes.
Bake the fruitcake at 350F for 1 hour 30 minutes to 1 hour 45 minutes, depending on your oven. Take the fruitcake out of the loaf pan and let it cool completely.
To help it last longer, poke holes in the top of the fruitcake and pour a few ounces of brandy, rum, or bourbon into them. This will improve its flavor and help it last longer.
Tips for the Best Fruitcake
If you can't find glazed cherries, you can use sweetened dried cranberries instead
Your fruitcake is done baking when a toothpick inserted into the center comes out clean.
Use either brandy, rum, or bourbon to preserve your fruitcake. You can leave this out if you prefer not to use alcohol.
If your fruitcake is browning too quickly, tent foil over the top of the loaf pan.
Fruitcake Variations
You can make your fruitcake without alcohol if you prefer. If you leave out the brandy or bourbon, the fruitcake won't last as long.
Add extras like chopped pecans, almonds, candied citrus zest, candied fruit, chocolate chips, or vanilla bean to your fruitcake for extra flavor.
Decorate your fruitcake with icing for an extra decadent cake.
How to Store Homemade Fruitcake
Wrap your cooled fruitcake in cling film and store it at room temperature. If you've added brandy, it will last for up to one month. If you've skipped the brandy, it will last up to one week.
Can You Freeze Fruitcake?
Absolutely! Wrap the fruitcake tightly in cling film or foil and place it in the freezer. It'll last for up to 3 months.
Instructions
Preheat your oven to 325F. Line your loaf pan with parchment paper, making sure to leave some overhang over the sides of the pan, then grease the paper with cooking spray.
Beat the sour cream and baking soda in a bowl. Set off to the side.
In a separate bowl, mix dates, raisins, cherries, and walnuts with ¼ cup of flour. Toss to coat.
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg and orange zest. Beat in the sour cream mixture.
Sift in the flour and salt. Mix to combine. Fold in the fruit mixture.
Transfer the batter to the greased loaf pan. Smooth the top with a spatula. Put a baking dish filled with water on the bottom rack of your oven. Bake the fruitcake for 1 hour 30 minutes to 1 hour 45 minutes, depending on your oven.
Remove from oven and let the fruitcake cool in the pan for several minutes. Take the fruitcake out of the pan and set it on a wire rack to cool completely. Poke holes in the top of the fruitcake and pour a few ounces of brandy into them. This will improve its flavor and help it last longer.
