Fruitcake is generally one of those misunderstood recipes, and it’s time for that to change! A fruitcake should be a celebration of the holidays, bringing flavors of cranberries, pineapple, citrus, and walnuts to a soft, bright form. This modern take on a holiday fixture will make you rethink your baking ways.
Prep Time20minutes mins
Cook Time1hour hr
Total Time1hour hr 20minutes mins
Everything you’ll need to make this recipe.
- Sour cream
- Baking powder
- Dried diced fruit
- Walnuts
- Orange zest
Here’s how to make this recipe.
- Create the batter. In a large bowl, cream the butter and sugar together with a mixer. Add sour cream, vanilla, and almond extract. Mix together. Once combined, slowly mix in the eggs one by one. Then, grate in the zest of an orange and add flour, baking powder, and kosher salt. Mix until the flour is incorporated. Roughly chop the walnuts and fold into the batter with the yuletide mix.
- Bake the fruitcake. Split the batter into two 8 ½ x 4 ½ loaf pans. If desired, run a line lengthwise through the center of the loaves with a knife to create a crack. Place into the preheated 350°F oven for 50 to 60 minutes. Let cool before serving.
- Add additional flavor. Brush 3 tbsp of liqueur/bourbon on top of each loaf. Do it while it is still warm from the oven, then repeat once or twice per week until serving, for up to four weeks.
These pro tips will make this recipe a success.
- Mixing in the eggs one by one helps create a good consistency in the batter. By slowly mixing them in, the batter is also more evenly incorporated, making for a superior fruitcake.
- Be mindful when baking with flour. When measuring, don’t pack it into the measuring cup. Instead, gently sift it into the cup using a scoop. This gives you a proper measurement. When it comes to mixing it in the batter, mix just until it’s incorporated. Overmixing can make the batter coarse and dry.
- Brushing on the liqueur once weekly adds incredible flavor to the cake. It can be made up to four weeks prior to serving.
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