Fruity Boozy Fruitcake ❊ Festive Greetings

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‘Tis the season make fruitcake! This classic Fruity Boozy Fruitcake recipe from the Urban Cottage will help you celebrate a Merry Christmas or whatever festivities you observe in style. And of course this extends to good wishes for the New Year as well. You can make it up to a couple weeks before your celebration and enjoy it throughout the year.

Fruity, Boozy Fruitcake |© Urban Cottage Life.com

Fruitcake: Love It or … Not?

Fruitcake. It seems you either love it or hate it. If you hate it, you make jokes about it. But if you love it, and especially if you’re a fan of a dark, fragrant cake filled to bursting with delicious dried fruits and two kinds of nuts, bathed in boozy goodness, then I think you’ll love this Fruity, Boozy Fruitcake.

Despite all the jokes and derision, I know there are many fruitcake and fruit bread lovers out there, as this round-up of recipes from Canadian food bloggers proves. (And you just might see my recipe in it!).

A Holiday Signature

I first made fruitcake just over twenty years ago and it’s become a signature sign of the holidays for me. You can keep it tightly sealed in a cool, dry place for up to a year (and it can be frozen after that), so it makes sense to make it ahead. In fact, it’s preferable that it has some time to ripen so it mellows and tastes even better. That’s important for this fruity, boozy version.

Fruity, Boozy Fruitcake |© Urban Cottage Life.com

Every year I intend to make my fruitcake well in advance, but that usually doesn’t happen. This year, I made it three weeks before Christmas and while it could benefit from further mellowing, it’s still delicious. Next year, I think I should make it in June, and it will be pretty amazing by the time Christmas rolls around. (Ahem, I may have said that in years past, too!)

On the other hand, you can enjoy this decadent treat year-round — why wait until Christmas?

Fruity, Boozy Fruitcake |© Urban Cottage Life.com

Let’s Get Baking Fruity Boozy Fruitcake!

Fruity Boozy Fruitcake

  • Servings: 84 slices
  • Difficulty: easy
  • Print

Fruity, Boozy Fruitcake |© Urban Cottage Life.com

I started out by making the Extra-Fruity Dark Fruitcake recipe from The Canadian Living Christmas Book, ©1993 and over the years have evolved the recipe to suit my tastes. Gone are the neon red and green candied cherries, replaced by dried sour cherries. I’ve added tart dried cranberries and almonds to the mix as well, and used the crabapple jelly I preserved this summer instead of the red currant jelly called for in the original recipe. I like to use rum in my fruitcake; most years it’s dark rum, but this year I used the golden Appleton Estate Jamaica Rum. No doubt I’ll continue to play around with the recipe; the important thing is to keep the proportion of fruit and nuts to batter roughly the same.

  • 2-1/2 cups golden raisins
  • 1-1/2 cups Thompson raisins (dark seedless)
  • 1/2 cup dried cranberries (sweetened with apple juice)
  • 1-1/4 cup dried sour cherries
  • 1 cup coarsely chopped candied pineapple
  • 3/4 cup currants
  • 2/3 cup chopped candied peel mix
  • 1/3 cup dark or golden rum (or brandy, sherry or fruit juice)
  • 1-3/4 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp freshly ground nutmeg
  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 1/2 cup crabapple jelly
  • 4 eggs
  • 1 tsp almond extract
  • 3/4 cup pecan halves
  • 3/4 cup whole almonds (skin on)
  • more rum, for soaking once the cake is baked (see directions below)

First, combine all the fruits, including the peel, in a bowl and stir in the rum. Cover and let the fruits enjoy their boozy bath overnight, with the occasional stir. See, it’s smelling good already in the kitchen and you just got started!

The next day, pre-heat the oven to 300℉ and prepare a 9″ x 13″ pan by greasing it and lining it with parchment paper. Put a kettle on to boil and have another baking dish on standby.

Mix together the flour, salt, and spices. Toss about 1/2 cup with the raisin mixture to keep all the fruity goodness from sticking together.

Cream the butter, sugar and jelly together until light, then add the almond extract and beat in the eggs individually. Now it’s time to stir in the flour. Once incorporated, you’re at the really exciting part: stirring in the fruit mixture and nuts. You might think there’s not enough batter to take in all those goodies, but there is! Just keep stirring until everything is well incorporated.

Carefully spread the batter in the prepared pan, getting it as even as possible. Tap the pan on the counter a few times to bring any air bubbles to the surface. Cover the pan loosely with foil, shiny side out and slide onto the middle rack of the oven. Put a dish of boiling water on the bottom rack and bake for 2 to 2-1/2 hours, or until a tester comes out clean.

I let the cake cool in the pan, then (OPTIONAL) skewer it all over over and carefully and evenly pour over about a 1/4 cup of rum. Tightly seal the dish with plastic wrap and foil, and put in a cool, dark cupboard for a week. After a week, I add another 1/4 cup of rum and leave it to get happy for at least two more weeks.

To store the cake, or for gifting, I cut it into six pieces, and wrap them tightly in both plastic wrap and foil. Then I store it in the same cool, dark cupboard and enjoy throughout the year.

Other Cakes for the Winter Holiday Season

Here are a few of the cakes that find their way to my dessert tables for Christmas, New Year’s and other winter holiday occasions: Pecan Coffee Cake with a Cranberry Pecan Topping, Cranberry Orange Walnut Loaf and Cranberry Cheesecake. Um, do you see a cranberry theme here?

First published 2015 12 23
Republished 2019 11 08

17 comments

  1. As a fan of fruitcake and after tasting a delicious morsel of yours , I am so pleased to have the recipe…it is excellent! Thank you and have a wonderful Christmas, Marlene, and an even better 2016! Sharon

    Sent from my iPad

    >

    • Thanks for much Tiffany, and to you as well! I think fruitcake has gotten a bad rap from dry cakes with too much peel in them, which does seem to be an acquired taste. I started making them more because I liked the idea of them more than any I had tasted in the past … now I enjoy them greatly!

  2. Hi Marlene

    I love fruit cake and plan to put this away for next year and begin the process in October so I can have it at this time next year.

    Had no idea how it was made.

    all the best for the new year and many, many thanks for your ongoing support of The Meal.

    Take care

    Robert

  3. I’m a fan of fruitcake and yours and mine are very similar. I too keep saying that I need to make it earlier but it never seems to happen. Merry Christmas.

  4. We’re on the same way length as this delicious fruitcake is cooling in my kitchen, scenting the house with promise of my favourite time of year.

    • That’s wonderful to hear, Sharon! I’m going to make mine next week, I think, Such a holiday treat that I savour as long as I can hold out through the year!

  5. Dear Marlene; Have you any idea what the jelly “brings” to the recipe? This is the first time I have seen this in a fruit cake recipe. I will be using apple jelly, as it is what I have on hand, and such a small amount in such a large quantity of other product would surely not be too discernible! My fruits are soaking ;-).

    • Hi Suzanne — The jelly brings some sweetness and extra moisture to the batter. It also adds an element of flavour. While it may not be discernible in the final recipe (mmmm, “Is that crabapple jelly?” said no one ever), especially given all the fruit and nuts, it will also contribute to the overall flavour of the cake. I would have no qualms about swapping out the flavour for whatever you have on hand (I think the recipe I adapted this from called from red currant jelly, but I’d have to confirm that). I’m happy to hear you’re making this fruitcake … it really says “the holidays” to me. Enjoy! And thanks so much for using my recipe — it’s always a pleasure to hear that. Let me know how it turns out! Marlene

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