Description
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.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 240
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg