Christmas Fruitcake

This Christmas fruit cake is a thick but moist cake filled with dried fruits and nuts. This is a festive baked treat that is as delicious as a dessert and perfect for a holiday gift!

Although I try to visit my mom in the Philippines at least twice a year, I am not always able to take the trip around the holidays. Christmastime is a busy season for us, food bloggers, and I usually spend the last quarter of the year cooped up at home, testing and developing new content for the blog.

This year, though, I came prepared and adequately armed for work. I brought along with me my camera, tripod, and laptop. I also had a background board made and bought a few plates, bowls, and props to use for photography.

Since I’m going to be here for three months, I thought I’d happily combine business with some recipes. And as if on cue, one of my high school classmates sent me a message on Facebook asking if she could give me some tips on the blog.

I know she runs a home-based backshop, so I was excited to learn from her cool baking tricks. Along with this holiday fruit cake, we also worked together on a list of baked goodies such as Spanish bread, ham and cheese bread buns, cheese ensamada, and Obi Pondsal. Stay tuned for these delicious meals coming soon!

What is a fruit cake?

Fruit cake is a type of fruit bread made from dried fruits, nuts and spices. It is traditionally offered at weddings as well as during the Christmas season.

Depending on the region variations, the structure can range from light and airy pieces to full and dense. Top with some nuts and shiny fruit; Others are covered in butter cream or ganache fondant, while the more traditional are brushed with orange marmalade, and then wrapped in marzipan and royal icing.

Although some versions are alcohol-free, fruit cakes are usually made with spirits such as bourbon, rum, brandy, whiskey, or flavored wine, which add spice to the cake.

Nuts and dried fruits are soaked in alcohol, preferably overnight, to soften and moisten the cake. After baking, the cake is wrapped in cheesecloth / muslin soaked in alcohol or cleaned freely with alcohol and wrapped tightly.

This stage of the aging process acts as a protective treatment that stops the growth of yeast and mold and prevents it from deteriorating.

  • Baking tips
  • Soak the dried fruits and nuts in liquor overnight or up to two to three days to rehydrate and to keep them from drawing moisture from the cake batter.
  • Line the baking pans with parchment paper on all sides to insulate the batter from drying out and to prevent the outer edges from burning due to the long baking time.
  • To prevent excessive browning, use shortening instead of butter to lightly grease the pans.
  • Bake low and slow at 300 F to 325 F. To keep the cake nice and moist, place a pan of hot water on the floor of the oven.
  • Fill the baking pans with batter up to 2/3 full.
  • Don’t touch the fruitcake with bare hands and use clean gloves to prevent the introduction of bacteria.
  • Non-alcoholic fruitcake

    For fruitcakes without alcohol, you can use fruit juices such as apple, grape, cranberry or orange.

    Please note that these cakes lack the bacteria-inhibiting properties of high alcohol content. If you like, you can add 1/2 teaspoon potassium sorbate to prolong shelf-life.

    Try this Christmas fruit cake. Not only is this a great addition to your holiday dessert menu but it’s also great for gift giving. Dense but moist and full of hot spices, this is a satisfying bread that is the right kind of dessert!

    Looking for more home baked goods? Coconut macaroni are easy to make and can make a wonderful dessert treat.

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