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Sliced Christmas fruitcake with white icing, fresh red cranberries and star anise

FranceBaking & Pastry

Christmas Fruitcake with Cranberries

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Christmas fruitcake wins you over with its ultra-moist texture, warm cinnamon aroma and the sweetness of its candied fruit. Perfect for an Advent snack or festive tables, it goes wonderfully with a spiced black tea.

Total time
1 h 25
Prep
25 min
Cook
1 h
Rest
45 min
Difficulty
Medium
Per person
€1.06

By the CookinBreak team

Ingredients 16

Estimated cost €8.50

For the icing

For the decoration

Equipment

  • Electric mixeror pastry whisk
  • Loaf pan24 x 10 cm
  • Cooling rackfor letting the cake cool
  • Silicone spatulafor folding in the fruit

Instructions

Tap a number to check off the step, and a time to start a timer.

Place the candied fruit, raisins and dried cranberries in a bowl. Pour the orange juice over them, stir and let soak for at room temperature to rehydrate the fruit.

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Preheat the oven to 325 °F in conventional mode (no convection). Butter a loaf pan and line it with parchment paper.
In a large bowl, whisk the softened butter with the brown sugar until creamy and smooth. Add the eggs one at a time, beating thoroughly after each addition.
Sift together the wheat flour, baking powder, ground cinnamon, nutmeg and salt. Take two spoonfuls of this dry mixture to coat the soaked fruit, drained in its bowl.
Gently fold the rest of the sifted dry ingredients into the batter with a silicone spatula. Then add the coated fruit and mix just enough to distribute it without compacting the batter.
Pour the batter into the loaf pan and smooth the surface. Bake at 325 °F for . Check doneness with a knife blade in the center: it should come out dry and clean.
Let the cake cool for in its pan, then turn it out onto a cooling rack until completely cool.
Prepare the icing by mixing the powdered sugar and lemon juice until white and thick enough to coat. Pour the icing over the top of the cake, letting it drip down the sides.
Immediately decorate the top with the fresh cranberries and star anise before the sugar sets.

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Goes well with

🎅 Christmas: all recipes

As a starter

As a main

To drink

Nutrition facts

per serving · estimate
  • Protein5 g
  • Carbs60 g
  • Fat17 g
  • Fiber3 g
Nutri-Score DÉco-Score B

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Be sure to coat your drained fruit with a little flour before folding it into the batter. This thin coating keeps them from all sinking to the bottom of the pan during the long, gentle bake.

Freezing : Can you freeze this recipe?

Yes

Very good, up to 3 months sliced or whole, well wrapped in plastic wrap then a freezer bag.

Storage : How long does it keep?

Keeps 5 to 7 days in an airtight container at room temperature or in the fridge.

Making ahead : Can you make it the day before?

Yes

Ideal, the flavors develop. Store at room temperature under a cake dome or in the fridge in an airtight container.

Reheating : How do you reheat it?

Eaten at room temperature. For gentle reheating: 5-10 min in a 150°C oven or 30 sec in the microwave (watch for drying out).

Variations

  • Amber rum version: replace the orange juice with amber rum to soak the raisins and candied fruit.
  • Gluten-free version: substitute the wheat flour with an equal mix of rice flour and cornstarch.
  • Nutty version: fold 50 g of crushed walnuts or toasted sliced almonds into the batter for crunch.

Mistakes to avoid

  • Using cold eggs straight from the refrigerator, which would split the softened butter when creaming.
  • Baking the cake at too high a temperature, risking burning the crust before the dense center is fully cooked.
  • Pouring the sugar icing over a cake that is still warm, as it would melt immediately without forming nice white drips.

Frequently asked questions

Can I replace the fresh cranberries on top?

Yes, you can decorate the cake with candied cherries, currants or diced candied orange peel if you cannot find fresh cranberries.

How can I tell if the cake is perfectly cooked through?

Insert a thin knife blade into the center of the cake after 60 min at 160 °C. The blade should come out completely dry with no trace of raw batter.

Why do the fruits sink to the bottom of the cake?

Fruits sink when the batter is too thin or the fruits are too wet. Be sure to drain them well and lightly flour them before folding in.

Can I make this recipe without alcohol?

Absolutely, this recipe uses orange juice to rehydrate the dried fruit, giving a fruity taste with no trace of alcohol.

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Christmas Fruitcake with Cranberries

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