23 Dec Christmas Fruitcake: Quick recipe
I don’t know you, but for me, what most reminds me of Christmas is a rich fruitcake. The good thing about this fruitcake recipe is that it is straightforward. So perfect for a last-minute Christmas dessert.
You can make it with pecans, sultanas and citrus peeled as I did, but you can change the dry fruits and nuts with what you like or you have in stock at home. I also love to chop some dry apricots, pears or apples.
Ingredients:
- flour
- pecans
- sultanas
- citrus peels (orange and lemon)
- baking powder
- salt
- unsalted butter
- sugar
- eggs
- vanilla
Frequently Asked Questions about Christmas Fruitcake
- Can I make this recipe in advance? I recommend making one or two days in advance and wrapping it very well to keep the moisture inside. You can also cover it with a fabric moist in any liquor of your preference and finish wrapping with foil.
- Can I use other fruits or nuts? Yes, you can use whatever dry fruit or nut you like but respect the quantities.
Products that I use for this recipe:
- Measuring cups and spoons: https://amzn.to/3lXo3B7
- Mixing Bowls: https://amzn.to/3FO6cUX
- Stand Mixer: https://amzn.to/3p9P0U9
- Loaf Pan: https://amzn.to/30jkPj3
*The above link is an affiliate link, meaning Canguro Criollo makes a commission if you purchase via our link. This does not affect the price you pay in any way or our decision to recommend them. We will provide an exact product or something similar if the same product is no longer available.
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Christmas Fruitcake: Quick recipe
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 minutes
- Yield: 2 loaf cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
A staple in any Christmas table, you can make it a couple of days in advance and use any dry fruit and nut of your preference.
Ingredients
- 3 3/4 cups flour
- 1 cup chopped pecans
- 1 cup sultanas
- 1/2 cup citrus peels: orange a lemon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 170 grams unsalted butter
- 2 cups sugar
- 5 eggs
- 1 teaspoon vanilla
Instructions
- Preheat the oven at 180°C and grease to a loaf pan or one bundt cake pan.
- Separate in a bowl 1/2 of a cup of flour to mix with the citrus peels, pecans and sultanas.
- In a stand mixer, beat the butter with sugar. Add the eggs one by one and the vanilla. Finally, incorporate the dry ingredients: flour, baking powder and salt while the mixture is in the stand mixer. Out of the stand mixer, add the dry fruits and nuts.
- Pour the mixture into the pans and bake for 55 minutes or until a toothpick comes out clean. Let it rest for 15 minutes before removing it from the pan. Sprinkle with some icing sugar.
Keywords: Fruitcake, Christmas recipe
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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