I remember thinking classic holiday fruitcake was daunting, but let me show you how simple it is to bake a truly delicious <strong>Rich Holiday Fruit Cake with Nuts. Many fear a dry, dense result that sits untouched, but imagine a beautifully moist, flavorful cake, bursting with festive spices and tender fruits, a true centerpiece. This recipe is for busy home bakers and families looking for a stress-free way to create a cherished holiday tradition. We’ll walk you through simple steps for a cake that’s truly irresistible, from ingredients to storing and serving. This beloved family recipe has been perfected over years, ensuring a moist, crowd-pleasing cake every time.
Table of Contents
Table of Contents
Ingredient Breakdown (with Measurements, Purpose) — for Your Rich Holiday Fruit Cake with Nuts
- Dried Fruits (2 cups / 320g): Raisins, currants, golden sultanas – for plumpness and natural sweetness.
- Mixed Candied Peel (1/2 cup / 80g): Adds traditional zest and chewiness.
- Mixed Nuts (1 cup / 120g): Walnuts, pecans, almonds – for crunch and rich, earthy flavor.
- All-Purpose Flour (2 cups / 240g): Provides structure for the hearty cake.
- Brown Sugar (1 cup / 200g): Contributes deep molasses flavor and moisture.
- Butter (1 cup / 226g): For richness and a tender crumb.
- Large Eggs (4): Act as a binder and provide leavening.
- Molasses or Treacle (1/4 cup / 60ml): Gives a signature dark color and distinct flavor.
- Spices (1 tbsp total): Ground cinnamon, nutmeg, cloves – essential holiday warmth and aroma.
- Brandy or Rum (1/2 cup / 120ml, plus extra for ‘feeding’): Used for soaking fruit and preserving; adds depth to the finished cake.
- Optional add-ins & smart swaps:
- Dried cranberries, chopped dates, dried apricots for fruit variety.
- Glacé cherries for a festive pop of color.
- Hazelnuts, pistachios for different nut profiles.
- Orange juice or strong black tea as non-alcoholic soaking liquids.
- Dark chocolate chips for a modern twist.
- Notes on quality/seasonality: Use fresh, good quality spices for maximum aroma. Choose plump, moist dried fruits and high-fat butter for best results. Quality brandy or rum makes a difference for the depth of flavor in your <strong>Rich Holiday Fruit Cake with Nuts.
Step-by-Step Preparation Instructions for Your Rich Holiday Fruit Cake with Nuts
- 1. Soak the Fruit (Overnight or 8+ hours): In a large bowl, combine all dried fruits, candied peel, and nuts with the brandy/rum. Stir well, cover, and let sit at room temperature to plump up and absorb flavor. This makes your <strong>Rich Holiday Fruit Cake with Nuts extra moist.
- 2. Prepare Your Pan (15 minutes): Grease and double-line a 9-inch round springform or square baking pan with parchment paper, allowing paper to extend 2 inches above the rim. Preheat oven to 300°F (150°C).
- 3. Cream Butter & Sugar (10 minutes): In a large mixing bowl, cream softened butter and brown sugar until light and fluffy. This creates air pockets for a tender cake.
- 4. Add Eggs & Molasses (5 minutes): Beat in eggs one at a time, then stir in the molasses/treacle until well combined. The mixture might look curdled, but it will come together.
- 5. Combine Dry & Wet (5 minutes): Sift flour and spices over the wet mixture. Fold gently until just combined. Overmixing develops gluten, making the cake tough.
- 6. Fold in Soaked Fruit & Nuts (5 minutes): Add the soaked fruit and nut mixture (and any remaining liquid) to the batter. Stir until evenly distributed. The mixture will be thick and rich.
- 7. Bake Slowly (2-3 hours): Pour batter into the prepared pan. Smooth the top. Bake for 2 to 3 hours, or until a skewer inserted into the center comes out clean. The top will be dark golden brown and firm to the touch. Baking low and slow prevents drying out.
- 8. Cool & ‘Feed’ (24 hours minimum): Let the cake cool completely in the pan on a wire rack. Once cool, prick the top with a skewer and spoon 2-3 tablespoons of extra brandy/rum over it. This “feeding” enhances flavor and moisture, making your <strong>Rich Holiday Fruit Cake with Nuts truly special.
Variations as inline notes: For extra citrusy notes, add the zest of an orange or lemon to the butter and sugar mixture. To prevent the top from over-browning, you can loosely cover it with foil during the last hour of baking. Brief troubleshooting callouts: If your cake top is too dark, cover loosely with foil. If it appears dry, ensure you’re ‘feeding’ it regularly during storage. A cracked top is normal for <strong>Rich Holiday Fruit Cake with Nuts.
When and How to Use It (Occasions, Storage)
- Situations:
- The quintessential Christmas Day dessert.
- Perfect for festive New Year’s celebrations.
- Elegant edible gifts for friends, neighbors, or teachers.
- A hearty treat for a cozy winter afternoon with tea or coffee.
- Makes a wonderful host gift for holiday parties.
- Serving ideas and pairings:
- Thin slices served simply, perhaps with a dusting of powdered sugar.
- With a dollop of clotted cream, brandy butter, or a scoop of vanilla ice cream.
- Alongside a cheese board, particularly with aged cheddar or blue cheese for a sweet-savory contrast.
- Pair with a hot cup of mulled wine, tea, or coffee. I always find that a thin slice with a strong cup of tea is just perfect on a cold afternoon.
- Storage: fridge/freezer durations, containers, reheating guidance:
- Room Temperature: Wrap tightly in parchment paper, then foil, and store in an airtight container in a cool, dark place for up to 3 months. Continue “feeding” with alcohol weekly for the first month to keep your <strong>Rich Holiday Fruit Cake with Nuts moist and flavorful.
- Freezer: Wrap individual slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to 6 months. Thaw overnight in the refrigerator or at room temperature.
- Typically served cold or at room temperature; no reheating needed.
How It Supports Easy Holiday Entertaining
- Make-Ahead Masterpiece: This <strong>Rich Holiday Fruit Cake with Nuts actually tastes better with time, allowing you to bake it weeks or even months in advance, freeing up precious time closer to the holidays.
- Crowd-Pleasing & Hearty: A single cake serves many and offers a satisfying, substantial treat that’s universally loved by those who appreciate classic flavors.
- Minimal Last-Minute Effort: Once baked and stored, it requires no last-minute fuss, perfect for busy hosts. Simply slice and serve.
Tips, Adjustments, and Cautions — for Your Rich Holiday Fruit Cake with Nuts
- Technique upgrades:
- Pan Lining: Take extra care to line your pan precisely; this prevents burning and helps the cake retain moisture during its long bake.
- Low and Slow Baking: Resist the urge to increase oven temperature. A low temperature over a longer period ensures a moist, evenly cooked cake.
- Regular ‘Feeding’: If using alcohol, don’t skip the weekly ‘feeding’ for the first few weeks. It’s key to developing flavor and keeping the cake moist.
- Seasoning adjustments:
- Spice Level: Adjust ground cinnamon, nutmeg, and cloves to your family’s preference. A pinch of allspice or ginger can also be added.
- Alcohol Content: Increase or decrease the brandy/rum for soaking and feeding based on taste.
- Texture control: Don’t overmix the batter once flour is added to ensure a tender, not tough, <strong>Rich Holiday Fruit Cake with Nuts.
- Allergy or dietary notes:
- Nut-Free: Substitute nuts with an equal amount of seeds (sunflower, pumpkin) or omit entirely and increase dried fruit.
- Alcohol-Free: Use strong brewed tea, orange juice, or apple juice for soaking and feeding.
- Gluten-Free: Use a good quality gluten-free all-purpose flour blend (ensure it contains xanthan gum).
I always watch for that golden-brown top, but use foil if it’s browning too quickly.
FAQs
How long does Rich Holiday Fruit Cake with Nuts last?
With proper storage and ‘feeding’ (if using alcohol), a well-made <strong>Rich Holiday Fruit Cake with Nuts can last for 2-3 months at room temperature, or up to 6 months in the freezer.
Can I make Rich Holiday Fruit Cake with Nuts ahead of time?
Absolutely! This cake is perfect for making in advance. The flavors deepen and it becomes even moister with time, making it ideal for early holiday preparation.
What can I use instead of alcohol in my Rich Holiday Fruit Cake with Nuts?
For an alcohol-free version, you can soak your fruits in orange juice, apple juice, strong black tea, or even cranberry juice.
Why is my Rich Holiday Fruit Cake with Nuts dry?
Common reasons include over-baking, insufficient soaking of fruit, or not ‘feeding’ the cake during storage. Ensure your oven temperature is accurate and don’t skip the moistening steps.
What kind of nuts are best for Rich Holiday Fruit Cake with Nuts?
A mix of walnuts, pecans, and almonds provides the best texture and flavor contrast. You can also add hazelnuts or pistachios for variety.
How do I prevent my fruit from sinking in Rich Holiday Fruit Cake with Nuts?
Tossing your soaked fruits and nuts with a tablespoon or two of the flour from the recipe before adding them to the batter can help prevent them from sinking to the bottom.
Can I freeze Rich Holiday Fruit Cake with Nuts?
Yes, it freezes beautifully! Wrap it tightly in plastic wrap and then foil. It will keep well for up to 6 months in the freezer.
What’s the best way to ‘feed’ a Rich Holiday Fruit Cake with Nuts?
Once cooled, prick the top with a skewer and spoon 2-3 tablespoons of brandy or rum over it. Re-wrap and repeat weekly for the first few weeks to keep it moist and infuse flavor.
Baking a <strong>Rich Holiday Fruit Cake with Nuts doesn’t have to be daunting. With this easy-to-follow recipe, you can create a truly delicious, moist, and festive cake that will impress your family and friends this holiday season. Ready to start your holiday baking? Pin this recipe now for a delightful, fuss-free centerpiece! I know your family will cherish this festive treat for years to come.
When and How to Use It (Occasions, Storage)
This delightful Rich Holiday Fruit Cake with Nuts isn’t just for a single day; it’s a versatile treat that enhances many festive moments throughout the season!
Situations:
- The quintessential Christmas Day dessert.
- Perfect for festive New Year’s celebrations.
- Elegant edible gifts for friends, neighbors, or teachers.
- A hearty treat for a cozy winter afternoon with tea or coffee.
- Makes a wonderful host gift for holiday parties.
Serving ideas and pairings:
- Thin slices served simply, perhaps with a dusting of powdered sugar.
- With a dollop of clotted cream, brandy butter, or a scoop of vanilla ice cream.
- Alongside a cheese board, particularly with aged cheddar or blue cheese for a sweet-savory contrast.
- Pair with a hot cup of mulled wine, tea, or coffee.
Storage: fridge/freezer durations, containers, reheating guidance:
Proper storage is key to enjoying your Rich Holiday Fruit Cake with Nuts for weeks or even months. Here’s how I keep mine perfect:
- Room Temperature: Wrap tightly in parchment paper, then foil, and store in an airtight container in a cool, dark place for up to 3 months. Continue “feeding” with alcohol weekly for the first month to keep your Rich Holiday Fruit Cake with Nuts moist and flavorful.
- Freezer: Wrap individual slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to 6 months. Thaw overnight in the refrigerator or at room temperature.
- Typically served cold or at room temperature; no reheating needed.
How It Supports Easy Holiday Entertaining
One of the best things about a Rich Holiday Fruit Cake with Nuts is how much it simplifies your holiday entertaining. It’s truly a secret weapon for stress-free hosting!
- Make-Ahead Masterpiece: This Rich Holiday Fruit Cake with Nuts actually tastes better with time, allowing you to bake it weeks or even months in advance, freeing up precious time closer to the holidays.
- Crowd-Pleasing & Hearty: A single cake serves many and offers a satisfying, substantial treat that’s universally loved by those who appreciate classic flavors.
- Minimal Last-Minute Effort: Once baked and stored, it requires no last-minute fuss, perfect for busy hosts. Simply slice and serve.
Tips, Adjustments, and Cautions — for Your Rich Holiday Fruit Cake with Nuts
Mastering your Rich Holiday Fruit Cake with Nuts is all about a few key techniques and knowing how to tailor it to your family’s tastes. Here are some of my top tips!
Technique upgrades:
- Pan Lining: Take extra care to line your pan precisely; this prevents burning and helps the cake retain moisture during its long bake.
- Low and Slow Baking: Resist the urge to increase oven temperature. A low temperature over a longer period ensures a moist, evenly cooked cake.
- Regular ‘Feeding’: If using alcohol, don’t skip the weekly ‘feeding’ for the first few weeks. It’s key to developing flavor and keeping the cake moist.
Seasoning adjustments:
- Spice Level: Adjust ground cinnamon, nutmeg, and cloves to your family’s preference. A pinch of allspice or ginger can also be added.
- Alcohol Content: Increase or decrease the brandy/rum for soaking and feeding based on taste.
Texture control:
Don’t overmix the batter once flour is added to ensure a tender, not tough, Rich Holiday Fruit Cake with Nuts. I always watch for just-combined ingredients to keep the crumb delicate.
Allergy or dietary notes:
- Nut-Free: Substitute nuts with an equal amount of seeds (sunflower, pumpkin) or omit entirely and increase dried fruit.
- Alcohol-Free: Use strong brewed tea, orange juice, or apple juice for soaking and feeding.
- Gluten-Free: Use a good quality gluten-free all-purpose flour blend (ensure it contains xanthan gum).
FAQs
Can I make this Rich Holiday Fruit Cake without alcohol?
Absolutely! You can substitute the brandy or rum with orange juice, apple juice, or strong brewed black tea for soaking the fruit. This yields a delicious, family-friendly alcohol-free cake without compromising on flavor.
How far in advance can I bake my Rich Holiday Fruit Cake?
This cake is fantastic when made 2-4 weeks in advance, or even up to 2-3 months if you plan to “feed” it periodically with spirits. Its flavors deepen beautifully over time, making it an ideal make-ahead holiday treat.
What’s the best way to store a Rich Holiday Fruit Cake?
Store it wrapped tightly in plastic wrap and foil, then place it in an airtight container. Keep it in a cool, dark place or the refrigerator. This method keeps your Rich Holiday Fruit Cake moist and fresh for weeks.
Why did my Rich Holiday Fruit Cake sink in the middle?
Common culprits include oven temperature fluctuations (an oven thermometer is your friend!), overmixing the batter, or adding too much liquid or fruit without adjusting the dry ingredients. Ensure your leavening agent is fresh too.
Can I freeze this Rich Holiday Fruit Cake with Nuts?
Yes, it freezes exceptionally well! Wrap it tightly in multiple layers of plastic wrap and foil to protect it. It will keep for up to 6 months. Thaw slowly in the refrigerator overnight before serving.
How do I “feed” my Rich Holiday Fruit Cake?
Once the cake is completely cool, poke small holes in the top with a skewer. Drizzle 1-2 tablespoons of brandy, rum, or sherry over the top once a week for several weeks before serving. This infuses it with even more flavor and moisture.
What kind of nuts are best for a Rich Holiday Fruit Cake?
A mix of pecans, walnuts, and blanched almonds offers a great variety of texture and flavor. Feel free to use your favorite combination. I often use whatever I have on hand!
Is this Rich Holiday Fruit Cake recipe truly easy for beginners?
Yes! We’ve designed it with straightforward steps and helpful tips to guide even novice bakers to a successful and delicious Rich Holiday Fruit Cake. Don’t be intimidated; you’ve got this!
What’s the best way to ‘feed’ a Rich Holiday Fruit Cake with Nuts?
Once cooled, prick the top with a skewer and spoon 2-3 tablespoons of brandy or rum over it. Re-wrap and repeat weekly for the first few weeks to keep it moist and infuse flavor.
Baking a Rich Holiday Fruit Cake with Nuts doesn’t have to be daunting. With this easy-to-follow recipe, you can create a truly delicious, moist, and festive cake that will impress your family and friends this holiday season.
Ready to start your holiday baking? Pin this recipe now for a delightful, fuss-free centerpiece!
Print
Rich Holiday Fruit Cake With Nuts
- Total Time: 3 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Rich Holiday Fruit Cake with Nuts is a delicious, stress-free dessert perfect for family gatherings. Made with mixed fruit and warming spices, it’s a festive centerpiece.
Ingredients
- 2 cups (320g) mixed dried fruit (sultanas, currants, raisins)
- 1/2 cup (80g) glacé cherries
- 1/2 cup (120ml) brandy or orange juice
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 4 large eggs
- 2 cups (240g) all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1.5 cups (180g) mixed nuts (pecans, walnuts, almonds), roughly chopped
Instructions
- Step 1: Prepare the Fruit (15 mins prep + soak time). In a large bowl, combine your mixed dried fruit, glacé cherries, and your chosen brandy or juice. Let this mixture soak for at least 1 hour, or preferably overnight, for the deepest flavor.
- Step 2: Cream Butter & Sugar (10 mins). In a separate, large bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy.
- Step 3: Add Eggs (5 mins). Beat in the eggs one at a time, mixing well after each addition.
- Step 4: Combine Dry & Wet (10 mins). Sift the all-purpose flour, baking powder, and all your lovely spices into the butter mixture. Gently fold everything together until just combined. Be careful not to overmix.
- Step 5: Fold in Fruit & Nuts (5 mins). Finally, stir in the soaked fruit mixture and your chopped nuts until they are evenly distributed throughout the batter. The batter will be quite thick and dense.
- Step 6: Bake (2-2.5 hours). Preheat your oven to 300°F (150°C). Line an 8-inch round cake tin (or a 9×5 inch loaf pan) with parchment paper. Pour the thick batter into the tin and gently level the top. Bake for 2 to 2.5 hours, or until a skewer inserted into the center comes out completely clean.
Notes
Substitutions & Flavor Boosters:
- Add zest of 1 orange or lemon for brighter flavors.
- Dark rum or port can replace brandy. For an alcohol-free cake, use strong brewed tea or apple juice for soaking fruit.
- Try different nut mixes like hazelnuts or pistachios.
- Add 1/4 cup (40g) candied citrus peel for an extra tangy bite.
- A pinch of ground ginger can also be a lovely addition for extra warmth.
Storage & Reheating:
- Fridge: Store your cake wrapped tightly in plastic wrap and then foil, inside an airtight container, for up to 3-4 weeks.
- Freezer: Wrap individual slices or the whole cake tightly in plastic wrap and then foil. Freeze for up to 6 months. Thaw overnight in the fridge before serving.
- Reheating: Gently warm slices in the microwave for 15-30 seconds, or in a low oven (250°F/120°C) for 10-15 minutes until just warmed through.
- Feeding the cake: For an extra boozy cake, once the cake is completely cool, pierce it with a skewer and drizzle a tablespoon of brandy or rum over it weekly for several weeks leading up to serving.
Baking Tips & Fixes:
- Do not overmix the batter – this develops gluten and can make the cake tough.
- Always line your cake tin meticulously with parchment paper to prevent sticking and ensure even baking.
- Ensure your fruit and nuts are evenly distributed throughout the batter; avoid dense pockets.
- Cake too dry? The most common culprit is overbaking! Use an oven thermometer to ensure accurate temperatures and check for doneness at the earlier end of the baking time.
- Cake sinking in the middle? This could be due to incorrect leavening or opening the oven door too early.
- Uneven browning? Simply rotate your cake halfway through baking to ensure an even, beautiful golden crust.
Dietary Considerations & Cautions:
- Nut Allergies: You can omit nuts entirely and increase the amount of dried fruit (e.g., add more dates or figs) for a delicious nut-free version. Always double-check labels for potential cross-contamination if allergies are severe.
- Gluten-Free: A 1:1 gluten-free flour blend can often be substituted successfully in this recipe, though the final texture may vary slightly.
- Cautions: If you’re ‘feeding’ the cake with alcohol, please label it clearly and store it in a place inaccessible to children.
Note: Nutritional information is estimated as it was not provided in the original recipe.
- Prep Time: 45 minutes
- Cook Time: 2 hours 15 minutes
- Category: Desserts
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 45g
- Sodium: 80mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Rich Holiday Fruit Cake With Nuts