Aunt Angie’s Christmas Fruitcake Recipe: A Jolly Holiday Treat
Sweet memories of holiday gatherings flood back with this beloved Christmas fruitcake recipe passed down through generations.
Aunt Angie’s secret culinary treasure brings warmth and nostalgia to every festive table.
Packed with candied fruits, nuts, and rich spices, this cake tells a story of tradition and love.
The aroma of warm spices and caramelized fruits promises pure comfort in every slice.
Each carefully selected ingredient transforms simple ingredients into a memorable dessert that connects us to cherished moments.
The rich, dense texture and complex flavors capture the magic of holiday celebrations.
Let’s find out this timeless recipe and create your own delicious family tradition.
How to Make Aunt Angie’s Christmas Fruitcake
Oven Preparation Kitchen warmth begins with setting your oven to a cozy 350 degrees. Select a bundt pan and generously coat its curves with butter and flour to ensure a smooth release later.
Creamy Foundation Grab your mixing bowl and blend butter and sugar until they transform into a fluffy, cloud-like texture that promises deliciousness.
Liquid Harmony Introduce an egg and vanilla extract, stirring until the mixture becomes silky and well-integrated. A splash of applesauce follows, creating a slightly uneven appearance that signals homemade magic.
Dry Ingredient Symphony In a separate bowl, whisk flour, baking soda, cinnamon, and nutmeg until they dance together in perfect harmony.
Batter Blend Gently combine the dry ingredients with your wet mixture, mixing on low speed until everything melds seamlessly without any lingering flour patches.
Fruity Celebration Tenderly fold in fruitcake mix, raisins, and nuts, ensuring each morsel is lovingly distributed throughout the batter.
Baking Journey Pour the batter into your prepared pan, smoothing the surface with care. Bake for approximately 1 hour and 15 minutes, checking doneness with a toothpick that emerges clean from the cake's heart.
Finishing Touch Allow the cake to rest on a wire rack for half an hour, then gracefully transfer to a serving platter. Dust with a delicate snow of confectioners' sugar just before presenting your masterpiece.
Fruitcake Tips for Best Holiday Results
Wrap your fruitcake tightly in cheesecloth soaked with brandy or rum to keep it moist and enhance its rich flavor for weeks.
Toast chopped nuts like pecans or walnuts before adding them to the batter to intensify their crunch and bring out deeper, warmer flavors.
Soak dried fruits in warm brandy or orange juice for 30 minutes before mixing into the batter to plump them up and create more complex, juicy taste profiles.
This fruitcake actually tastes better when stored in an airtight container for 2-3 days, allowing the flavors to meld and develop a more intense, harmonious taste.
Replace confectioners' sugar with a simple vanilla or rum glaze by mixing powdered sugar with a splash of liquid for an extra festive and glossy finishing touch.
Festive Ways to Serve Aunt Angie’s Fruitcake
Holiday Dessert Pairing: Serve this rich fruitcake alongside a warm mug of spiced mulled wine or hot apple cider for a cozy seasonal experience that amplifies the cake's warm spices.
Festive Presentation: Garnish the cake with fresh holly leaves, cranberries, or a light dusting of cinnamon to create a stunning centerpiece that captures the Christmas spirit and delights your guests.
Complementary Side Treat: Offer small scoops of vanilla bean ice cream or a dollop of fresh whipped cream to balance the dense, fruity texture of the fruitcake and provide a creamy contrast.
Gift-Worthy Option: Wrap individual slices in festive parchment paper with a ribbon, creating charming homemade gifts that showcase your baking skills and spread holiday cheer to friends and family.
Storing Fruitcake After the Celebration
Festive Slice Strategy: Cut cake into individual portions and wrap tightly in plastic wrap for easy grab-and-go holiday treats during busy weeks.
Chilled Shelf Life: Store fruitcake in an airtight container inside refrigerator for up to 7 days, maintaining its rich moisture and delectable texture.
Freezer Friendly Technique: Slice cake before freezing, then wrap each section separately in aluminum foil and place inside freezer-safe bag for convenient 3-month storage.
Room Temperature Charm: Keep cake covered with clean kitchen towel at cool room temperature for 3-4 days, ensuring optimal flavor and softness without refrigeration.
Quick Recipe Overview
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Calories: 240 kcal
Servings: 13
Aunt Angie’s Fruitcake Ingredient Lineup
For Base Ingredients:
Butter: Creamy foundation that adds rich flavor and tender texture to the cake.
Sugar: Provides sweetness and helps create a golden, caramelized exterior.
Egg: Binds ingredients together and adds moisture and structure.
Delightful Christmas fruitcake from Aunt Angie brings festive memories of family gatherings. Rich spices and candied fruits create a nostalgic dessert that connects generations with sweet tradition.
Ingredients
Scale
1 pound (454 grams) fruitcake mix
2 cups (240 grams) all-purpose flour
1 ½ cups (360 ml) applesauce
1 cup (200 grams) sugar
1 cup (100 grams) chopped walnuts
1 cup (145 grams) raisins or dried cranberries
½ cup (113 grams) butter (softened)
1 egg
1 tbsp vanilla extract
1 tsp ground cinnamon
1 tsp baking soda
¼ tsp ground nutmeg
Confectioners’ sugar (for dusting)
Instructions
Preparation: Warm the oven to 350°F (175°C) and meticulously coat a 12-cup bundt pan with butter, then lightly flour to prevent adhesion.
Creaming: Utilize an electric mixer to blend butter and sugar at medium speed until the mixture transforms into a light, airy consistency with a pale color.
Liquid Integration: Introduce egg and vanilla extract, mixing thoroughly until the batter achieves a smooth, homogeneous texture. Incorporate applesauce, which may momentarily appear slightly separated.
Dry Ingredient Combination: In a separate vessel, whisk flour, baking soda, cinnamon, and nutmeg until uniformly blended, eliminating potential clumps.
Batter Assembly: Gradually fold dry ingredients into the wet mixture on low speed, creating a cohesive batter without visible flour streaks. Gently incorporate fruitcake mix, raisins, and chopped nuts, ensuring even distribution.
Baking Process: Transfer batter into the prepared bundt pan, smoothing the surface with a spatula. Position in the preheated oven and bake for approximately 1 hour and 15 minutes, or until a toothpick emerges clean when inserted into the center.
Cooling and Finishing: Allow the cake to rest in the pan for 30 minutes, then carefully invert onto a wire rack or serving platter. Just before presentation, dust generously with confectioners’ sugar for a festive flourish.
Notes
Grease Wisely: Use butter and flour generously to ensure the fruitcake releases smoothly from the bundt pan without sticking or breaking.
Mix Carefully: Blend wet and dry ingredients gradually to prevent overmixing, which can create a dense, tough cake texture.
Temperature Matters: Ensure all ingredients are at room temperature before mixing to achieve a consistent, smooth batter that incorporates evenly.
Fruit Distribution Trick: Toss raisins and nuts in a little flour before folding into batter to prevent them from sinking to the bottom during baking.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.