Nutty Fruitcake Delight: A Sweet and Spiced Classic for Any Celebration

Photo byMK Madhavi

There’s something about the holidays that brings out the desire for comforting, nostalgic treats. And what better way to celebrate than with a slice of Nutty Fruitcake Delight? This classic recipe combines the warmth of spices, the sweetness of dried fruits, and the richness of nuts to create a treat that will impress your family and guests alike. While fruitcake often gets a bad reputation for being dense and overly sweet, this recipe strikes the perfect balance between flavors and textures.

This Nutty Fruitcake Delight is packed with candied cherries, citrus peels, raisins, dates, and crunchy almonds, all beautifully spiced with cloves, allspice, and cinnamon. A touch of apple juice and molasses keeps it moist and flavorful, while slivered almonds add that perfect crunch in every bite. Whether you’re looking to prepare something for a special occasion or to enjoy during a cozy evening by the fire, this cake will make you a fan of fruitcake all over again.

What’s special about this recipe is how it gets better as it sits. The flavors deepen, the spices become more pronounced, and the moistness increases. In fact, preparing it a few days ahead of time ensures that by the time you serve it, your cake will be at its absolute best. It’s a perfect make-ahead dessert for any holiday gathering or family dinner.

Recipe: Nutty Fruitcake Delight

Ingredients:

• 2 (8-ounce) cans candied cherries
• 1 (8-ounce) can candied mixed citrus peel
• 2 cups raisins
• 1 cup dried currants
• 1 cup chopped dates
• 2 packages (2.25-ounce) slivered almonds
• ½ cup apple juice (nonalcoholic substitute)
• ½ cup flour (for dredging)
• 2 cups all-purpose flour
• ½ tsp baking soda
• 1 tsp ground cloves
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups packed brown sugar
• 6 large eggs
• ¾ cup molasses
• ¾ cup apple juice (extra for flavor)

Directions:

1. Preheat your oven to 325°F (165°C). Grease and flour a bundt pan to ensure the cake doesn't stick.
2. In a large bowl, mix together the candied cherries, candied citrus peel, raisins, currants, dates, and slivered almonds. Toss the mixture with ½ cup of flour to coat the fruits and nuts evenly.
3. In another bowl, whisk together the remaining flour, baking soda, cloves, allspice, cinnamon, and salt.
4. In a separate large mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the molasses and the additional apple juice.
5. Gradually mix the dry ingredients into the wet ingredients, blending until just combined. Carefully fold in the fruit and nut mixture until evenly distributed.
6. Pour the batter into the prepared bundt pan and bake for 1.5 hours, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips & Notes:

• Add some extra nuttiness by tossing in chopped walnuts or pecans along with the slivered almonds.
• For a slightly lighter version, you can substitute unsweetened applesauce for half the butter.
• This cake keeps well, and actually improves in flavor over the next few days as the spices and fruit meld together. Store it wrapped in plastic or in an airtight container to keep it fresh.

The beauty of this Nutty Fruitcake Delight is how versatile and satisfying it is. It makes a wonderful gift or dessert centerpiece for any festive table. And for those skeptical of traditional fruitcakes, this recipe’s perfect balance of fruits, spices, and nuts just might win them over. Serve it with a hot cup of tea or coffee, and it’s sure to become a new holiday favorite in your home.

Sources:

• Taste of Home
• AllRecipes
• Epicurious