Can I Make Christmas Fruitcake Ahead of Christmas?

Yes. Christmas Fruitcake is well suited to make-ahead holiday baking. You can prepare it a few days before serving, cool it completely, and keep it securely wrapped. For a more traditional aged fruitcake, the cooled cake can be treated with rum or brandy and carefully wrapped. This gives the flavors additional time to blend and develop.

How Do I Keep Christmas Fruitcake Moist?

The key is to avoid overbaking. Since baking time varies depending on the size and shape of your pan, begin checking the cake after about 1½ hours. Insert a wooden toothpick into the center and remove the cake from the oven when it comes out clean. Allow the Christmas Fruitcake to cool before wrapping it tightly. If desired, rum, coconut rum, or brandy can also be added after cooling for extra moisture and flavor.

Can I Substitute the Fruit and Nuts in This Recipe?

Yes. You can replace some of the glacé or dried fruit with alternatives such as dried cranberries, chopped dried apricots, or additional raisins. Hazelnuts can also be replaced with walnuts, pecans, or almonds. Keeping a generous balance of fruit and nuts preserves the dense, festive character of this Christmas Fruitcake while allowing you to adapt it to ingredients you enjoy.

Easy Christmas Fruitcake with Hazelnuts and Coconut

Name: Christmas Fruitcake
Prep time: 45 min
Cook time: PT-497516H52M4S
Total time: 3 h 15 min
Cuisine: Newfoundland
Ingredients: 1 1/2 cups butter; 2 cups granulated sugar; 3 eggs; 1 teaspoon vanilla extract; 1 teaspoon coconut extract; 1/2 teaspoon almond extract, optional; 3 cups all-purpose flour; 1/4 cup all-purpose flour, for coating the fruit; 1 1/2 teaspoons baking powder; 1 cup undiluted evaporated milk; 2 cups glacé cherries; 1 cup chopped glacé pineapple; 1 cup roughly chopped toasted hazelnuts; 3/4 cup mixed glacé citrus peel; 1 cup fine-cut dried coconut; 1 1/2 cups golden raisins; 4 to 8 ounces light rum, coconut rum, or brandy, optional

Description

A moist and festive Christmas Fruitcake packed with glacé cherries, pineapple, golden raisins, citrus peel, toasted hazelnuts, and coconut. This lighter-style holiday fruitcake can be served fresh or finished with rum or brandy for a richer traditional flavor.

Ingredients

Scale

1 1/2 cups butter
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/2 teaspoon almond extract, optional
3 cups all-purpose flour
1/4 cup all-purpose flour, for coating the fruit
1 1/2 teaspoons baking powder
1 cup undiluted evaporated milk
2 cups glacé cherries
1 cup chopped glacé pineapple
1 cup roughly chopped toasted hazelnuts
3/4 cup mixed glacé citrus peel
1 cup fine-cut dried coconut
1 1/2 cups golden raisins
4 to 8 ounces light rum, coconut rum, or brandy, optional

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Instructions

Preheat the oven to 300°F (150°C). Grease and flour a springform, tube, or loaf pan and line with parchment paper where appropriate.
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, coconut extract, and optional almond extract.
Sift together 3 cups of flour and the baking powder.
Fold the dry ingredients into the creamed mixture alternately with the evaporated milk, beginning and ending with the dry ingredients. Add the flour mixture in three portions and the milk in two portions.
Toss the glacé cherries, pineapple, citrus peel, and golden raisins with the remaining 1/4 cup flour.
Fold the coated fruit, toasted hazelnuts, and dried coconut gently into the batter until evenly distributed.
Transfer the batter to the prepared pan and spread the top evenly.
Bake for approximately 1 1/2 to 2 1/2 hours, depending on the size and shape of the pan. Begin checking after 1 1/2 hours. The fruitcake is done when a wooden toothpick inserted into the center comes out clean.
Cool the cake in the pan for about 1 hour, then transfer it right side up to a wire rack and cool completely.
If desired, poke small holes into the cooled cake with a fork and slowly add 4 to 8 ounces of light rum, coconut rum, or brandy, distributing the alcohol over both sides of the cake before wrapping and storing.

Notes

Baking time varies significantly depending on the size and shape of the baking pan.
A 10-inch springform pan may require approximately 2 1/2 hours, while a tube pan or smaller loaf pans may bake more quickly.
Use the toothpick test rather than relying only on baking time to prevent the Christmas Fruitcake from becoming dry.
Fine or medium-cut dried coconut works best for an even texture.
Walnuts, pecans, or almonds can be substituted for hazelnuts.
Dried cranberries or chopped dried apricots can replace part of the dried or glacé fruit.
The recipe contains approximately 2 1/2 pounds of fruit and nuts in total, and the mixture can be adjusted while maintaining a similar overall amount.
Rum, coconut rum, or brandy is optional. The fruitcake can be served without alcohol.
For an aged fruitcake, alcohol-treated cheesecloth can be wrapped around the cake before it is securely covered and stored in a cool place.

Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes to 2 hours 30 minutes
Category: Dessert
Method: Baking
Cuisine: Newfoundland

Nutrition

Serving Size: 1 thumb-sized portion
Calories: 164
Sugar: 13g
Sodium: 74mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Cholesterol: 27mg