Christmas Fruitcake Recipe

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Christmas Fruitcake
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Ingredients
24
Count
Nutrition
1328
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Make the simple syrup by combining the sugar and water in a medium-size saucepan over medium-high heat.
  2. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar.
  3. Boil for 2 minutes and remove from the heat.
  4. Combine the dried fruits together in a large mixing bowl.
  5. Pour the simple syrup over them, toss to coat, and let steep for 5 minutes.
  6. Strain and reserve the syrup.
  7. Cream the butter, sugar, and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl.
  8. Beat about 2 minutes.
  9. Add the eggs one at a time and beat well.
  10. Add 1/2 cup of the Grand Marnier and mix to incorporate.
  11. Combine the flour, baking powder, salt, cinnamon,nutmeg, ginger& cloves in a medium-size mixing bowl and blend well.
  12. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes.
  13. Scrape down the sides of the bowl as necessary.
  14. The batter will be thick.
  15. Add the warm fruit and all the nuts a little at a time, mixing well.
  16. Scrape down the sides of the bowl and the paddle.
  17. Preheat the oven to 350°F.
  18. Lightly grease twelve 1-pound loaf pans or 6-2 pound pans or cans.
  19. Spoon about 1 cup of the batter into each 1 pound pan, 2 cups into the 2 pound pans or cans.
  20. Bake until golden and the tops spring back when touched, about 45 minutes for the 1 pound pans 60 or longer for the larger pans (rearranging them after 25 minutes if necessary to brown evenly).
  21. Test with toothpick for doneness.
  22. Cool for 10 minutes in the pans.
  23. Remove cakes from the pans and cool completely on wire racks.
  24. Wrap each cake in a layer of cheesecloth.
  25. Store in plastic storage bags until they are slightly stale, 3 to 4 days.
  26. Combine the reserved simple syrup with the remaining 1/2 cup Grand Marnier and the bourbon.
  27. Without removing the cheesecloth, make tiny holes with a toothpick randomly on the top of each cake.
  28. Pour 2 tablespoons of the syrup over the top of each cake once every 2 to 3 days until all of the syrup is used.
  29. Let the cakes age for up to 3 weeks before eating.
  30. Makes 12 (1-pound) or 6 (2-pound) cakes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1327.7 Kcal (5559 kJ)
Calories from fat 620.61 Kcal
% Daily Value*
Total Fat 68.96g 106%
Cholesterol 205.34mg 68%
Sodium 688.28mg 29%
Potassium 905.46mg 19%
Total Carbs 164.66g 55%
Sugars 94.13g 377%
Dietary Fiber 10.89g 44%
Protein 20.67g 41%
Vitamin C 17.2mg 29%
Vitamin A 0.4mg 13%
Iron 8.8mg 49%
Calcium 294.3mg 29%
Amount Per 100 g
Calories 339.32 Kcal (1421 kJ)
Calories from fat 158.61 Kcal
% Daily Value*
Total Fat 17.62g 106%
Cholesterol 52.48mg 68%
Sodium 175.9mg 29%
Potassium 231.41mg 19%
Total Carbs 42.08g 55%
Sugars 24.06g 377%
Dietary Fiber 2.78g 44%
Protein 5.28g 41%
Vitamin C 4.4mg 29%
Vitamin A 0.1mg 13%
Iron 2.2mg 49%
Calcium 75.2mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.5
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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