Holiday Fruitcake

Holiday Fruitcake


(2 votes) 4 2

It wouldn't be Christmas without one of these classic desserts on the table. Very little fruit, if that's what you fancy.

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Time needed

9 min preparation + 9 min cooking

Serving Size / Yield

9 servings


  • 1 C. butter
  • 1 C. sugar
  • 2 eggs
  • 1/2 C. milk
  • 1 3/4 C. currants
  • 1 1/4 C. mixed candied citrus peel
  • 1/2 grated nutmeg pod
  • 1 C. slivered almonds
  • 1 lemon, zest and juice
  • 1 1/4 C. flour
  • Dry sherry for sprinkling

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Generously grease and line with parchment paper an 8-inch round pan, or grease and flour a 5-C. ring mold; set aside. Cream the butter and gradually add the sugar, beating until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Add the milk. In a separate bowl, combine the currants, candied peel, nutmeg, almonds, and lemon zest with 3/4 C. of flour. Add the remaining C. of flour and lemon juice to the egg batter; mix well. Fold in the fruit and nut mixture. Pour into a prepared pan and bake in a 300 degree oven for 2 hours or until a fine skewer inserted into the cake comes out clean.

Loosen the edges of the cake from the pan or mold with a knife and allow cooling on a wire rack before unmolding. Sprinkle the cake with a little sherry, allow cooling completely. Wrap well and refrigerate.

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