Fruitcake (Christmas Cake) – Closet Cooking

Fruitcake (Christmas Cake)

Prep Time: 20 minutes Cook Time: 3 hours Total Time: 3 hours 20 minutes Servings: 40

A traditional (alcohol free) fruitcake, aka Christmas cake!

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ingredients

• 2 1/2 cups (1 1/2 pounds) raisins
• 1 1/2 cups (1/2 pounds) dates, coarsely chopped
• 2/3 cup (1/2 pound) red candied (glace) cherries, coarsely chopped
• 1/3 cup (1/4 pound) green candied (glace) cherries, coarsely chopped
• 1/2 cup (1/4 pound) candied pineapple (yellow and/or red, green), coarsely chopped
• 1/2 cup (1/4 pound) citron peel, coarsely chopped
• 1/2 orange (2 tablespoons orange juice + 1 teaspoon orange zest)
• 1/2 lemon (1 tablespoon lemon juice + 1 teaspoon lemon zest)
• 3/4 cups (1/4 pound) walnuts, coarsely chopped
• 3/4 cups (1/4 pound) almonds, coarsely chopped
• 2 cups all-purpose flour (gluten-free for gluten-free)
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon mace (or nutmeg)
• 1/2 teaspoon cloves
• 1 cup (1/2 pound or 2 sticks) butter
• 2 1/4 cups (1/2 pound) brown sugar
• 6 eggs*

directions

1. Mix the raisins, dates, red cherries, green cherries, candied pineapple, citron peel, orange juice, zest, lemon juice, and zest and let sit, covered, for 30 minutes to overnight. (This helps soften the fruit.)
2. Mix the walnuts, almonds, and 1/4 cup of the flour, before mixing into the fruit mixture.
3. Mix the remaining flour with the salt, cinnamon, allspice, nutmeg, mace, and cloves.
4. Mix butter and brown sugar before mixing in the eggs.
5. Mix the flour mixture into the butter and egg mixture before mixing in the fruit mixture.
6. Pour into parchment lined baking pan(s) and bake in a preheated 250F/130C oven until a knife pushed into the center comes out clean, about 3 hours. Place a pan with some water on the shelf below the cake in the oven as it bakes.
7. Let the cake cool completely before wrapping it in foil, sealing in a ziplock bag, and let sit in a cool dark place for 4-6 weeks before enjoying or transferring to the fridge or freezer for longer storage.

Note: *This recipe easily doubles or halves. If you double the recipe use 10 eggs instead of 12.
Option: Replace the orange juice and lemon juice with brandy for a boozy version.
Option: Wrap the fruitcake in cheesecloth and lightly spray with brandy once a week as it ages.

Nutrition Facts: Calories 204, Fat 8g (Saturated 3g, Trans 0), Cholesterol 36mg, Sodium 45mg, Carbs 31g (Fiber 2g, Sugars 22g), Protein 3g

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