Ingredients for Christmas Dried Fruitcake
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon all-purpose flour (for dusting fruit)
- 1 teaspoon baking powder
- ½ teaspoon salt
- Orange Zest
- Mixed Dried Fruit
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How to Make Christmas Dried Fruitcake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a small bowl, toss 1 cup of dried fruit (mixed or your choice) with 1 tablespoon of all-purpose flour. This helps prevent the fruit from sinking to the bottom.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the floured dried fruit, and 1 tablespoon finely grated orange zest.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
135 g
Sugar
804g
Fat
616g
Carbs
166g
