Christmas Fruit Cake
Enjoy a delightful Christmas fruit cake that blends dried fruits and nuts, soaked in rum for moisture and flavor, perfect for holiday gatherings.
Ingredients
Main Ingredients
- 1 lb butter or margarine, softened
- 2 tbsp lemon juice
- 4 tsp baking powder
- 10 pieces eggs, beaten lightly
- 2 cups granulated sugar
- 4 cups flour, leave one cup reserved
Dried Fruits and Nuts
- 2 lbs seeded raisins
- 2 lbs dates
- 1 lb mixed candied fruit
- 1 lb candied cherries, red and green
- ½ lb candied pineapple, chopped in slices
- ½ lb chopped pecans
Instructions
Preparation
- Start by rinsing the candied fruit in water to remove excess stickiness. Soak the rinsed fruits in rum overnight.
- In a large bowl, combine all the soaked dried fruit and sift one cup of the reserved flour over the mixture to prevent sinking.
Mixing
- In a very large mixing bowl, cream together the softened butter and beaten eggs until creamy.
- Add the lemon juice and mix well.
- Gradually incorporate the granulated sugar, remaining flour, and baking powder into the butter-egg mixture. Beat until smooth.
- Carefully fold in the fruit and nuts by hand until well combined.
Baking
- Line the bottom of two loaf pans and four individual loaf pans with wax paper.
- Divide the batter evenly among the lined pans, filling them almost to the rim.
- Prepare a water bath by filling a 9x13 pan with water and placing it in the oven.
- Bake and check for doneness by inserting a toothpick into the center; it should come out clean.
Notes
Ensure butter is softened for better mixing, and soaking the fruits is crucial for flavor. Let cakes cool completely before slicing.