Step into the festive season with a unique twist on a classic dessert. The Golden Harvest Holiday Cake combines rich, buttery flavors with the vibrant colors of candied fruits and pecans. This delightful treat is perfect for sharing with loved ones or serving as a centerpiece at holiday gatherings. Unlike traditional fruitcakes, this recipe balances sweetness and texture to create a moist, tender dessert that’s sure to please everyone at the table.
Ingredients
(US Measurement, Scalable 1x, 2x, 3x)
- 3 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup milk (or sweet wine, if preferred)
- 4 large eggs
- 8 ounces red candied cherries, halved (reserve some for decoration)
- 8 ounces green candied cherries, halved
- 8 ounces candied pineapple, sliced lengthwise
- 4 cups coarsely chopped pecans
- 1 1/2 cups golden baking raisins
- 20 pecan halves (for topping)
- 1/2 to 3/4 cup sweet or semi-sweet wine (for soaking)
Instructions
- Prepare the Dry Ingredients: Preheat your oven to 300°F (150°C). In a small mixing bowl, combine the flour, baking powder, and salt by gently whisking them together to ensure even distribution. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3–4 minutes. Crack the eggs into the mixture one by one, stirring thoroughly after each egg to fully incorporate it.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the creamed butter mixture, alternating with the milk (or wine). Begin and end with the dry ingredients.
- Fold in the Fruits and Nuts: Gently fold in the red and green candied cherries, candied pineapple, raisins, and chopped pecans. Make sure the fruits and nuts are well spread throughout the mixture, creating a balanced texture.
- Prepare the Pan: Grease and line a 10-inch tube or bundt pan with parchment paper. Transfer the batter into the greased pan, using a spatula to level the surface evenly.
- Decorate the Top: Arrange the reserved red cherries, green cherries, and pecan halves on top of the batter for a festive appearance.
- Bake: Place the cake in the preheated oven and bake for 1 hour 45 minutes, or until a toothpick inserted in the center comes out clean.
- Soak the Cake: Once baked, let the cake cool in the pan for 15 minutes. Then, transfer it to a wire rack. While still warm, brush the top generously with sweet wine for added flavor and moisture.
- Cool Completely: Allow the cake to cool completely before slicing. For the best flavor, let it rest overnight, allowing the wine to infuse fully.
Conclusion
The Golden Harvest Holiday Cake is an enchanting dessert that celebrates the festive spirit with every bite. Its balance of candied fruits, nuts, and a hint of wine creates a memorable treat that’s as beautiful as it is delicious. Whether for a gift or a holiday dessert table, this cake is sure to become a cherished tradition.
Golden Harvest Holiday Cake
A moist and buttery holiday cake filled withcandied fruits, raisins, and pecans, soaked in sweet wine for a festive twist.
Ingredients
- 3 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 1 cup milk or sweet wine, if preferred
- 4 large eggs
- 8 ounces red candied cherries halved (reserve some for decoration)
- 8 ounces green candied cherries halved
- 8 ounces candied pineapple sliced lengthwise
- 4 cups coarsely chopped pecans
- 1 1/2 cups golden baking raisins
- 20 pecan halves for topping
- 1/2 to 3/4 cup sweet or semi-sweet wine for soaking
Instructions
- Prepare the Dry Ingredients: Preheat your oven to 300°F (150°C). In a small mixing bowl, combine the flour, baking powder, and salt by gently whisking them together to ensure even distribution. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3–4 minutes. Crack the eggs into the mixture one by one, stirring thoroughly after each egg to fully incorporate it.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the creamed butter mixture, alternating with the milk (or wine). Begin and end with the dry ingredients.
- Fold in the Fruits and Nuts: Gently fold in the red and green candied cherries, candied pineapple, raisins, and chopped pecans. Make sure the fruits and nuts are well spread throughout the mixture, creating a balanced texture.
- Prepare the Pan: Grease and line a 10-inch tube or bundt pan with parchment paper. Transfer the batter into the greased pan, using a spatula to level the surface evenly.
- Decorate the Top: Arrange the reserved red cherries, green cherries, and pecan halves on top of the batter for a festive appearance.
- Bake: Place the cake in the preheated oven and bake for 1 hour 45 minutes, or until a toothpick inserted in the center comes out clean.
- Soak the Cake: Once baked, let the cake cool in the pan for 15 minutes. Then, transfer it to a wire rack. While still warm, brush the top generously with sweet wine for added flavor and moisture.
- Cool Completely: Allow the cake to cool completely before slicing. For the best flavor, let it rest overnight, allowing the wine to infuse fully.