Thursday, November 7, 2024

Christmas Fruitcake


November is the perfect time to prepare for Christmas.🎄 This week, I've ordered nuts and dark chocolate chips to have on hand to bake cookies. Buying a few items at a time is the way to do it. Planning and making lists equal calm.

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 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:

For the Cake:
1 1/2 cups mixed dried fruits (raisins, cherries, apricots, and cranberries)
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)

David's directions as quoted verbatim ...

"Instructions:

1. Prepare the Fruit Mixture --

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.

2. Preheat the Oven and Prepare the Pan --

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! Hmm, I must grab some dried fruit while shopping for my weekly groceries. Nowadays for Christmas, I prefer confections that aren't super sweet yet have other flavors and textures creating a party in your mouth! Like European cakes and pastries, call them adult sophisticated sweets if you will!

Thanks, David Park, for the share!

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2 comments:

  1. This looks delicious. I was familiar w something called "rum cake" that my grandmother made sometimes way back when, and I see that rum is one of the ingredients (no orange juice for me!), so I may give the recipe a try

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    Replies
    1. Good lucky with yours, Barry! I'm also eager to give it a try.

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