This Festive Holiday Fruitcake combines the rich flavors of dried fruits, brandy, and nuts, topped with a citrus glaze that adds a burst of freshness. Perfect for gifting or serving at your holiday gatherings, this cake embodies the spirit of the season. Moist, flavorful, and brimming with festive flair, it’s a classic dessert that will delight your loved ones.
Ingredients
Fruitcake:
- 1 cup (250 mL) chopped dried apricots
- 1 cup (250 mL) chopped dried figs or raisins
- ¾ cup (175 mL) brandy
- 1 cup (250 mL) unbleached white flour
- 1 cup (250 mL) granulated sugar
- 1 tsp (5 mL) salt
- ½ tsp (2 mL) baking powder
- 2 whole eggs and 2 egg whites, lightly whisked (or ¾ cup liquid egg substitute)
- ½ cup frozen orange juice concentrate, thawed
- 1 jar maraschino cherries (284 mL), drained and gently dried
- 1 cup (250 mL) chopped pecans
- 1 cup (250 mL) chopped walnuts
Glaze:
- ½ cup (125 mL) powdered sugar
- 2 tsp (10 mL) frozen orange juice concentrate, defrosted
- 1 tsp (5 mL) water
Instructions
- Prep the Dried Fruits : Combine the chopped dried apricots and figs (or raisins) in a bowl. Pour the brandy over the fruits and let them soak for at least 1 hour, or overnight for deeper flavor. Drain the fruits, reserving any excess brandy for later.
- Mix the Dry Ingredients : In a large bowl, whisk together the flour, granulated sugar, salt, and baking powder until evenly combined.
- Prepare the Batter : In a separate bowl, mix the slightly beaten eggs (or egg substitute) with the defrosted orange juice concentrate.
- Incorporate the Add-ins : Fold the soaked fruits, maraschino cherries, chopped pecans, and walnuts into the batter, ensuring they are evenly distributed.
- Bake the Cake: Set your oven to 325°F (160°C) and prepare a loaf or bundt pan by greasing it and lining with parchment paper. Pour the batter into the pan, smoothing the top for an even layer. Bake for 60-70 minutes, or until a toothpick comes out clean when inserted. Let the cake cool for 15 minutes in the pan, then remove it and place it on a wire rack to cool fully.
- Add the Glaze : In a small bowl, whisk together the powdered sugar, orange juice concentrate, and water until smooth. Drizzle the glaze over the cooled cake for a shiny finish.
Conclusion
This Festive Holiday Fruitcake is a modern take on a beloved classic. It’s the perfect balance of fruity sweetness, nutty crunch, and a touch of brandy for indulgence. Whether enjoyed with a cup of tea or gifted as a holiday treat, this fruitcake will be the highlight of your festivities.
Festive Holiday Fruitcake: A Timeless Treat for Celebrations
A moist and flavorful holiday fruitcake packedwith dried fruits, nuts, and a hint of brandy, topped with a zesty orangeglaze. Perfect for celebrations or as a thoughtful holiday gift.
Fruitcake:
- 1 cup 250 mL chopped dried apricots
- 1 cup 250 mL chopped dried figs or raisins
- ¾ cup 175 mL brandy
- 1 cup 250 mL unbleached white flour
- 1 cup 250 mL granulated sugar
- 1 tsp 5 mL salt
- ½ tsp 2 mL baking powder
- 2 whole eggs and 2 egg whites (lightly whisked (or ¾ cup liquid egg substitute))
- ½ cup frozen orange juice concentrate (thawed)
- 1 jar maraschino cherries (284 mL, drained and gently dried)
- 1 cup 250 mL chopped pecans
- 1 cup 250 mL chopped walnuts
Glaze:
- ½ cup 125 mL powdered sugar
- 2 tsp 10 mL frozen orange juice concentrate, defrosted
- 1 tsp 5 mL water
- Prep the Dried Fruits : Combine the chopped dried apricots and figs (or raisins) in a bowl. Pour the brandy over the fruits and let them soak for at least 1 hour, or overnight for deeper flavor. Drain the fruits, reserving any excess brandy for later.
- Mix the Dry Ingredients : In a large bowl, whisk together the flour, granulated sugar, salt, and baking powder until evenly combined.
- Prepare the Batter : In a separate bowl, mix the slightly beaten eggs (or egg substitute) with the defrosted orange juice concentrate.
- Incorporate the Add-ins : Fold the soaked fruits, maraschino cherries, chopped pecans, and walnuts into the batter, ensuring they are evenly distributed.
- Bake the Cake: Set your oven to 325°F (160°C) and prepare a loaf or bundt pan by greasing it and lining with parchment paper. Pour the batter into the pan, smoothing the top for an even layer. Bake for 60-70 minutes, or until a toothpick comes out clean when inserted. Let the cake cool for 15 minutes in the pan, then remove it and place it on a wire rack to cool fully.
- Add the Glaze : In a small bowl, whisk together the powdered sugar, orange juice concentrate, and water until smooth. Drizzle the glaze over the cooled cake for a shiny finish.