Holiday Fruit Cake Recipe

By on December 12, 2016

¼ cup finely chopped orange peel
¼ cup finely chopped candied citron peel
½ teaspoon of orange zest,
½ teaspoon lemon zest,
¼ cup cherries in syrup in halves
100 grs of walnuts
100 grs of almonds
100 grs of hazelnuts
1 cup chopped raisins
½ cup raisins
½ cup brandy and ½ cup rum
¼ cup of plum or pineapple jam
¼ cup brown sugar
½ teaspoon cinnamon
½ teaspoon ginger powder or grated
½ teaspoon nutmeg
½ teaspoon ground cloves

5 eggs
2 cups flour
175 gm salted butter
1 teaspoon baking powder
1 trickle of vanilla
2 cups of maceration
¼ teaspoon salt

Fruit, Liquor & Jam Mix:

In an average size deep bowl, mix the fruit, liquor and jam. Do this several days in advance and refrigerate in sealed plastic containers until it is time to make the cake. The secret to my fruit cake is a good homemade plum jam or pineapple. You too can make one designed to your own taste. This and a more-than-average amount of fruits, nuts, almonds and hazelnuts chopped into small pieces add a rich taste which makes it a special treat for the holidays.


Beat the butter and sugar until granules are blended. Add the eggs one by one. Mix well. Add the vanilla and beat a little longer until the mixture is smooth. Sift the flour and the baking powder, spices and orange zest. Next, add the flour mixture to the butter mixture and the fruit, liquor and jam mix. Add the nuts and mix well so that they are evenly distributed. Transfer into a well greased and floured mold. Preheat oven. on high. Bake for 1 hour at 180 degrees. Prick the top with a toothpick and if it comes out completely clean, you’re good to go.

Let the fruitcake cool, cover it with marmalade and garnish with nuts, cherries, raisins and orange jam, or with a simple sugar glaze.

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