November is the ideal time to prepare for Christmas. This week I've ordered nuts and dark chocoholic chips to have on hand to bake cookies.
The following recipe is a David Parke share. David Parke is a Facebook friend of mine from the United Kingdom, who retired after years of serving on Queen Elizabeth II's staff. I have no idea what position he held and haven't had the pleasure of meeting him in person, but he uploads very tempting recipes. My classmate, a romance author, makes the best fruitcake ever found here, but it requires lots of Kentucky bourbon and weeks of time. My real in-person friend has so many requests for her fruitcakes, she began selling them.
If you don't order or make hers, try this one uploaded on Facebook by David Park:
Christmas Fruitcake
Ingredients:
1/2 cup candied orange peel
1/2 cup chopped pecans or walnuts
1/2 cup dark rum (or orange juice for a non-alcoholic version)
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
Optional Glaze:1/4 cup apricot or peach jam, warmed
1/4 cup powdered sugar
1-2 tsp milk (adjust as needed for consistency)
Instructions:
David's Directions as quoted verbatim ...
In a bowl, combine the mixed dried fruits, candied orange peel, and nuts. Pour the rum (or orange juice) over the mixture, cover, and let it soak for at least 2 hours or overnight for the best flavor.
Preheat your oven to 325°F (160°C). Grease and line a 9-inch loaf pan or round cake pan with parchment paper.
3. Mix the Dry Ingredients:
Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a medium bowl. Set aside.
4. Make the Batter --
In a large bowl, cream the butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir until just combined.
Fold in the soaked fruit and nuts, along with any remaining liquid from soaking.
5. Bake the Cake --
Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Optional Glaze:
For a festive glaze, mix the powdered sugar with milk until smooth. Brush the warm jam over the cake, then drizzle with the powdered sugar glaze.
Details:
Prep Time: 20 minutes (plus soaking time)
Bake Time: 60-75 minutes
Total Time: 3 hours (including soaking)
Servings: 8-10 slices
Tips:
a) Storage: Wrap the cooled cake in plastic wrap, then foil, and store in an airtight container. This cake tastes even better after a few days!
b) Flavor Boost: Brush the cake with additional rum or fruit juice every few days for extra moisture and depth of flavor.
This Christmas Fruitcake Delight will bring a taste of the holiday spirit to your table. Each slice is packed with festive flavors and warm holiday memories—perfect for a cozy winter celebration!
I aim to make this fruitcake (for Thanksgiving?). It looks sensational! Nowadays for Christmas, I prefer confections that aren't super sweet yet have other flavors and textures creating a party in your mouth! Call them adult sophisticated sweets if you will!
Thanks, David Park, for the share!
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