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Gallery Christmas Fruitcake Recipe Summary Servings: 12
Ingredients Ingredient Checklist 1 cup golden raisins 1 cup dried Calimyrna figs, chopped 1 cup dried apricots, chopped 1 cup dried pears, chopped 1/3 cup candied ginger, chopped 1/4 cup candied orange peel, chopped 1/2 cup Cointreau (orange-flavored liqueur), plus more (optional) for brushing Vegetable-oil cooking spray 3 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 8 ounces (2 sticks) unsalted butter, melted 1 1/2 cups granulated sugar 3/4 cup packed dark-brown sugar 4 large eggs 2 tablespoons dark unsulfured molasses (not blackstrap) 1 tablespoon pure vanilla extract 1 cup chopped toasted walnuts 1 cup sweetened flaked coconut
Cook’s Notes Store, wrapped in plastic, at room temperature up to 3 days or in the refrigerator up to 1 month.
Gallery Christmas Fruitcake
Recipe Summary Servings: 12
Gallery
Christmas Fruitcake
Christmas Fruitcake
Christmas Fruitcake
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 1 cup golden raisins 1 cup dried Calimyrna figs, chopped 1 cup dried apricots, chopped 1 cup dried pears, chopped 1/3 cup candied ginger, chopped 1/4 cup candied orange peel, chopped 1/2 cup Cointreau (orange-flavored liqueur), plus more (optional) for brushing Vegetable-oil cooking spray 3 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 8 ounces (2 sticks) unsalted butter, melted 1 1/2 cups granulated sugar 3/4 cup packed dark-brown sugar 4 large eggs 2 tablespoons dark unsulfured molasses (not blackstrap) 1 tablespoon pure vanilla extract 1 cup chopped toasted walnuts 1 cup sweetened flaked coconut
Directions
Stir together dried fruit, candied ginger, peel, and 1/2 cup liqueur. Let stand at room temperature 3 hours or overnight.
Cut parchment paper to line the bottom of a 7-by-3-inch or 9-by-2-inch round cake pan. Coat pan with cooking spray; line with parchment. Spray lining. Flour pan; tap out excess.
Preheat oven to 325 degrees. Whisk together flour, baking powder, spices, and salt in a medium bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle; mix on medium speed until smooth. Mix in eggs (1 at a time), molasses, and vanilla. Gradually add flour mixture; mix until smooth. Mix in fruit, nuts, and coconut.
Pour batter into pan. Bake until a cake tester comes out clean, about 2 1/2 hours for 9-inch cake or 2 3/4 hours for 7-inch cake. If desired, brush with up to 1/2 cup liqueur. Unmold; let cool.
Cook’s Notes Store, wrapped in plastic, at room temperature up to 3 days or in the refrigerator up to 1 month.
Cook’s Notes
Store, wrapped in plastic, at room temperature up to 3 days or in the refrigerator up to 1 month.
Reviews
Add Rating & Review
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All Reviews for Christmas Fruitcake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Christmas Fruitcake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
