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!

Easy Rich Holiday Fruit Cake With Nuts Recipe: Festive & Hearty

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

Scale

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