Christmas Fruitcake Recipe

Reviews More Reviews

Nov 07, 2003

This Christmas cake is absolutely wonderful. I've made several, have substituted the mango with Papaya, raisins, etc. and it still turns out perfect. This is the best all around fruit cake I have ever made.

—AVA SCHNODGRASS

See full review »

Dec 06, 2003

I loved this recipe. I made it several years ago to give as gift. I made then in mini loaf pans and gave them out. Everyone ranted about of moist they were. The cakes were so good that when I lost teh recipe I came back here looking for it a full 2 years later. Great Job!

—SMILEYCATT

See full review »

14 Ratings

Nov 22, 2005

I doubled the recipe to make a 9.5X3 round. I used whetver fruit I had on hand(walnuts,cranberries,raisins,currants and golden raisins). I did not think mango would quite go with cake. I soaked the fruit in Apricot flavoured brandy instead of rum for 3 days and used 4 cups of that (doubled the original recipe). Did not have molasses on hand so substituted honey. Next time I am going to try adding some treacle as well for the color and deep flavor. I made this cake for my mom-in-law's birthday. Topped it with lightly sweetened whipped cream which was a nice contrast to the dense cake and garnished it with orange slices. Everybody LOVED it. The cake turned out to be rich,moist and delicious. This recipe is a keeper.

—Talking Head

See full review »

Nov 09, 2008

Okay, so far I've only sneaked one bite, but I can already say that this cake is divine! I made it today after soaking the fruit for only 15 hours. I think 15 hours was just fine, as all of the alcohol had been absorbed. Also, I used Grand Marnier to soak the fruit in, simply b/c I had forgotten to buy dark rum. I quadrupled the recipe and used a variety of pans and dishes - from a small loaf pan to a few ramekins. Baking time varied from about 40mins for the smaller ramekins to 1 hour for the loaf pan. I still need to get the rum, so the cakes are waiting until tomorrow, when I'll sprinkle on the rum and wrap in cheesecloth and parchment. I can say that I won't be ageing the cakes for 10 weeks as called for in the recipe, but I am definitely planning on ageing them for a few weeks until I ice them and send them to friends and family as gifts. I'll post an update then. But I can already say this cake is superb!

—Diana Moutsopoulos

See full review »

Dec 06, 2003

This cake is wonderful. It is everything it was promised to be.

—Syd

See full review »

Dec 22, 2007

This is a really good fruitcake recipe using some more exotic fruits. I doubled the recipe though to make a good sized family cake, and yes, it is just like my English wedding cake. Just a little tip though, if you are going to ice this cake and want a nice flat top, make a dip in the middle of the mixture as you put it in the tin. Then it will rise to a level instead of having a hump on the top.

—slashignore

See full review »

Dec 05, 2003

I made this fruitcake twice because I made a major mistake the first time, inadvertently using all of the rum in the batter rather than half. The second time I used the correct amount of rum, and cut the butter from 8 tablespoons to 2 tablespoons and cut both the molasses and milk in half. I also added 1/4 teaspoon of baking powder. The cakes rose nicely and weren't nearly as greasy as the first time.

—SMHAM

See full review »

Jan 28, 2009

This is an extremely rich and decadent recipe! I used heaping portions of my favorite dried fruits and maraschino cherries, left out the citron, and used walnuts instead of pecans. After tasting the batter, I decided to kick up the spices and add 1/4 tsp. each ginger, cloves, and nutmeg. It came out moist and spice cake-ish after aging - the only negative was that it was very buttery/brown sugary tasting, and no one could eat more than a little bite at a time. Will have to do some more testing.

—Rachlean

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Christmas Fruitcake

French Fruitcake

Easy Light Fruitcake

Mom's Fruitcake

Light Fruitcake

Fruitcake

Christmas Cake

Mom's Brazil Nut Fruitcake

Fruitcake Without Citron

New Orleans Fruitcake

ADVERTISE WITH US

Nutrition

Calories
202 kcal
10%

Carbohydrates
22.2 g
7%

Cholesterol
38 mg
13%

Fat
9.9 g
15%

Fiber
0.9 g
4%

Protein
1.7 g
3%

Sodium
135 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Christmas Fruitcake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 202
Calories from Fat: 89

% Daily Value *
Total Fat 9.9g 15 %
Saturated Fat 5.2g 26 %
Cholesterol 38mg 13 %
Sodium 135mg 5 %
** Potassium 163mg 5 %
Total Carbohydrates 22.2g 7 %
Dietary Fiber 0.9g 4 %
Protein 1.7g 3 %
** Sugars 13.7g
Vitamin A 6 %
Vitamin C < 1 %
Calcium 4 %
Iron 9 %
** Thiamin 7 %
** Niacin 6 %
** Vitamin B6 4 %
** Magnesium 8 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.