Christmas Fruit Cake

by Monica Lazăr on December 19, 2012

Christmas Fruit CakeChristmas Fruit Cake is a traditional Christmas cake, with a history that begins in Roman times. Back then, the cake was actually a mixture of pine nuts, pomegranate seeds and raisins, all chopped and mixed well. Later, in the Middle Ages, the recipe has been enriched with honey, spices and dried fruits.

In the 18 century Fruit Cake has become synonymous with decadence and was, for a long time, outlawed, being considered “sinfully rich.” In the Victorian era, Fruit Cake becomes very popular, the tea moment not being complete without the addition of the fruitcake.

Christmas Fruit CakeNeither last year nor this year, although I wanted, I couldn`t prepare this cake as written in the recipe, 3 weeks before Christmas. So I`ll have a sort of just slightly “drunk”  Fruit Cake.

I`m not sure what I love more: the cake itself or its preparation ritual. Preparing the candied orange peel, the longer baking time that allows sweet flavors to enter in every corner of the house, the careful brushing and putting in some safe place where the cake can mix its rich flavors. I will meditate deeply on this sweet dilemma, at least until I find the answer in the first slice of this beautiful cake. Unless Santa Claus eats it!

Christmas Fruit Cake

Christmas Fruit Cake

1 cup  butter

1 cup sugar

3 cups dried fruit, nuts, candied orange peel (total)

1 3/4 cup flour

juice of one orange

2 tbsp brandy or rum (plus extra for brushing)

4 eggs

1/4 tsp salt

1 tsp baking powder

1 tbsp vanilla extract

1 tbsp cinnamon

1/4 tbsp cardamom

1/4 tbsp ginger

Preheat the oven. Mix butter with sugar until you have a creamy composition. Add eggs, mixing well after each one. Add orange juice, brandy and vanilla extract. Sift flour (mixed with the baking powder, cinnamon, cardamom, ginger and salt) and mix gently. Add dried fruits and nuts mixture and blend composition.

Grease the pan you will use with butter or line it with a baking paper , pour the mixture in the pan and bake the cake for 40 minutes at 180 degrees C. Reduce the temperature to 150 degrees C and bake it for another 50-60 minutes (test occasionally with a toothpick).

After complete cooling, poke holes in the top surface of the cake and brush it with brandy. Then wrap it with plastic wrap, then with aluminum foil and put it in a cool place. Next day you repeat the brushing process (at least 4-5 times before serving). If you fail to resist the temptation, it`s fine. I heard that the “sober” version is as good as this one.

Christmas Fruit Cake

{ 17 comments… read them below or add one }

Anamaria V December 19, 2012

Sa inteleg ca nu este o prajitura pt copii ! :) Oricum arata demential ! :)

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Monica Lazăr December 19, 2012

Multumesc Anamaria! :) Versiunea pentru copii e mai prietenoasa. E mancabila imediat :))

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Emily December 19, 2012

foarte frumos si desigur delicios!
Sarbatori fericite draga mea! Te imbratisez cu drag! :*

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Monica Lazăr December 19, 2012

Multumesc Emily! Sarbatori fericite si tie! :) :*

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Andie December 21, 2012

Wow. Wow. Moama ce poze faci. Ma bucur foarte mult ca mi-ai lasat azi comment pe blog, ca altfel nu-l descopeream pe al tau.
Felicitari, imi place foarte mult ce vad, cat de curat si frumos e blogul tau si ce fotografii faine, ce retete ingrijite… I’m your fan!
Sunt curioasa, ce obiectiv(e) folosesti? Mi se pare mie sau ai un macro? :)
Te imbratisez!

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Monica Lazăr December 21, 2012

Ma bucura mult cuvintele tale! (mai ales ca vin din partea cuiva care face fotografii minunate♥). Folosesc un obiectiv 50mm si sunt foarte multumita de el :)

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Andie December 21, 2012

As fi putut sa jur ca e un macro! Very sharp.

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Nicole December 22, 2012

This cake is absolutely gorgeous! Amazing job and beautiful photos. Happy Holidays.

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Monica Lazăr December 22, 2012

Thank you Nicole! Happy Holidays to you, too! :*

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Rita December 26, 2012

Extraordinare poze! Sper ca prajitura a rezistat pana la Craciun. Sigur a fost vedeta mesei. Cel putin pe mine m-a dat gata sectiunea aia plina cu fructe delicioase. Iti doresc Craciun fericit. Sa ai parte de liniste, multe bucurii, si sa fii inconjurata de dragostea familiei tale.

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Monica Lazăr December 26, 2012

Multumesc Rita! Iti doresc sarbatori fericite in continuare si un an nou plin de bucurii! :)

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The Wandering Oltean December 26, 2012

Superbe fotografiile! Ultima poza m-a tinut lipit de ecran pentru ceva timp :)
Sarbatori fericite alaturi de cei dragi!

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Monica Lazăr December 26, 2012

Ma bucur sa te gasesc aici :) Iti doresc un an nou frumos si bogat ca retetele cu care ne incanti!

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M January 4, 2013

Just wondering what kind of nuts and dried fruit do you buy?

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Monica Lazăr January 4, 2013

I used hazelnuts, dried figs, mango, candied orange peel, dried dates and some Turkish delight.

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Ali October 24, 2013

Hi, I’m planning to try this recipe preparing 3 weeks in advance. Which size tray have you used for it?

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Monica Lazăr October 24, 2013

Hi Ali! I used a normal bundt pan.

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