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The Best Holiday Fruitcake
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Holiday fruitcake packed with dried fruits and nuts, soaked in brandy or not, a festive and delightful treat.
Ingredients:
  • 1 cup (236ml) full fat sour cream
  • 1 cup (130g) chopped dates
  • 2 cups (280g) raisins
  • 1/2 cup (75g) chopped glazed cherries  (can sub dried sweetened cranberries)
  • 1 cup (100g) chopped walnuts
  • 2 cups (260g) all-purpose flour, divided
  • 8 tablespoons (113g) butter
  • 1 cup (200g) sugar
  • 1 large egg, room temperature
  • Finely grated zest of 1 orange
  • 1 teaspoon salt
  • 1 to 2 ounces (30 to 60 ml) brandy, optional
Instructions:
  • Preheat the oven to 325°F (160°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper, ensuring to cut the paper to fit the pan precisely. Let the paper extend above the rim about an inch on one side. Add additional paper to cover the remaining sides of the pan. This way, when the cake is done, you can effortlessly lift it out of the pan by grabbing the edges of the paper.
  • Mix the sour cream and baking soda in a small bowl and set aside.
  • Coat the raisins, dates, cherries, and nuts with 1/4 cup (30g) of flour until thoroughly covered. Keep aside.
  • Prepare the fruitcake batter: Cream the butter and sugar until fluffy. Incorporate the egg, followed by the orange zest and the sour cream/baking soda mixture. Combine the remaining 1 3/4 cups (230g) flour and salt. Gently fold in the fruit and nut mixture until evenly distributed.
  • Prepare and bake the fruitcake: Spread the batter evenly in a 5 x 9-inch loaf pan and place it in a preheated oven at 325°F (160°C). Add a pan of water either underneath or next to the fruitcake for gentle cooking. Bake for 1 1/2 to 1 3/4 hours until the internal temperature reaches 205°F to 209°F and a wooden skewer comes out clean. Replenish water if needed and tent with foil if the top browns too quickly.
  • After baking, let the cake cool on a rack. Use the parchment paper to easily transfer it out of the pan. Once on the rack, poke holes on top and sprinkle with a generous amount of brandy for extra moistness. Seal tightly with plastic wrap and aluminum foil to store. Share your family's fruitcake secrets in the comments!

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