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Smart Cookie’s Christmas Fruitcake Recipe (The One That Changes Minds!)

Moist and flavorful Christmas fruitcake made with dried fruits and spices.
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A rich, moist holiday fruitcake packed with candied fruits, nuts, and warm spices, soaked in brandy for a traditional Christmas treat that improves with age.

Ingredients

Scale
  • 2 cups mixed dried fruit (cherries, raisins, currants, apricots)
  • 1 cup candied citrus peel
  • 1 cup chopped nuts (walnuts or pecans)
  • 1/2 cup brandy (plus extra for soaking)
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp mixed spice (cinnamon, nutmeg, allspice)
  • 1 tsp vanilla extract
  • Zest of 1 orange

Instructions

  1. Prepare Fruits: Combine dried fruits and candied peel with 1/2 cup brandy. Let soak overnight.
  2. Prep Pan: Line a 9-inch loaf pan with parchment paper. Preheat oven to 300°F (150°C).
  3. Cream Butter: Beat butter and sugar until light and fluffy. Add eggs one at a time.
  4. Dry Ingredients: Whisk together flour, baking powder, salt, and spices.
  5. Combine: Alternate adding flour mixture and soaked fruits (with liquid) to butter mixture. Fold in nuts and orange zest.
  6. Bake: Pour batter into prepared pan. Bake for 2-2.5 hours until skewer comes out clean.
  7. Soak: While warm, poke holes in cake and brush with additional brandy.
  8. Age: Wrap tightly and store in airtight container for at least 2 weeks, brushing with brandy weekly.

Notes

  • Best made 4-6 weeks before serving
  • Substitute rum or orange juice for brandy if preferred
  • For gluten-free version, use almond flour
  • Decorate with whole nuts and glazed fruits before serving
  • Keeps for 3 months when properly stored

Nutrition

Find it online: https://us.recipesfood.org/smart-cookies-christmas-fruitcake-recipe/

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