I am personally not a fruit cake fan, but it is my dad’s very favourite treat. Every Christmas when I was young, he used to make himself a fruit cake from a boxed-mix because my mom didn’t have a good recipe. For the past few years, I have experimented with various recipes to try and find the perfect cake for my dad, and last year I finally succeeded. Both my parents said it was the best fruit cake they have ever had.
Because this classic Christmas fruit cake needs to be made at least a month before it is served, it is the first thing I make to kick off the Christmas baking season.
By baking this cake in mini-loaf pans, it makes for perfect little Christmas gifts. This recipe will make either one 9″ round cake, or six small loaf cakes (mine are 5″ x 3″).
There is a ton of fruit in this cake! Be prepared to spend around $50 on ingredients, plus a bottle of dark spiced rum.
The cake comes together in various stages and the first involves assembling the fruit and letting it soak in rum and orange juice.
- 1 orange
- 1 3/4 cups seedless California raisins
- 1 3/4 cups seedless golden raisins
- 1 cup dried blueberries
- 1 cup dried apricots
- 1 3/4 cups dried currants
- 1/2 cup dried dates, stoned and chopped
- 1/2 cup red glace cherries
- 1/2 cup green glace cherries
- 150 mL dark spiced rum
- Juice the orange and set juice aside
- Finely grate orange rind
- Mix fruit with orange rind in a large container with lid
- Add rum and orange juice and mix well
- Seal container and leave fruit to absorb liquid for a couple of days, stirring once or twice a day.
For part two, you will need: dark brown sugar, butter, eggs, flour, allspice, nutmeg, ground hazelnuts and chopped hazelnuts; as wells as your pans and parchment paper.
Once your fruit has absorbed all of the booze, see part two for baking instructions.