Back
3 minutes
Recipes
Recipe | Christmas Fruitcake
Lauren Leone | Meredith Teller
There’s something magical about the holiday season that calls for the comforting aroma of freshly baked treats, and brings feelings of joy from sharing those treats with others. For microbakers, it’s this festive time of year that they infuse their crafts with the warmth and charm of the holiday season. As we embrace the spirit of the holidays, it’s time to shed new light on a classic, and often misunderstood treat – the fruitcake.
This family fruitcake recipe comes from microbaker Meredith Teller, the kneading hands behind Hazel & Rosemary Micro Bakery and Kitchen. Dating back to Meredith’s great-grandmother, this archived recipe is a family favorite, and a celebration of Grandma Rosemary.
With roots tracing all the way back to Ancient Rome, this holiday dessert has a rich history passed through generations. Originally a symbol of generosity and goodwill, the fruitcake has a polarizing reputation and has seen its fair share of criticism and jokes. However, microbakers have given fruitcake a second chance and have turned these moist treats into holiday stars, bringing joy with every bite.
Each fruitcake is a token of warmth, making it the perfect gift for loved ones. This holiday season, let your micro bakery be a guide for rediscovering the joy in every bite and the pleasure in sharing a slice of warmth with those you hold dear.
INGREDIENTS
- 1 lb Butter, room temperature
- 2 cups white sugar
- 10 egg yolks
- 230 mL orange juice
- 115 ml molasses
- 900g raisins
- 450g mixed peel
- 450g candied cherries
- 450g candied mixed fruit
- 225g almonds
- 5 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp baking soda
- 1 tsp salt
- 10 egg whites
INSTRUCTIONS
- Preheat the Simply Bread oven to 300°F with the steam valve closed.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the egg yolks, orange juice, and molasses to the creamed mixture. Mix until well combined.
- Incorporate the raisins, mixed peel, candied cherries, candied mixed fruit, and almonds into the mixture. The batter will be stiff; use a strong spoon or spatula for mixing.
- In a separate bowl, combine flour, cinnamon, cloves, nutmeg, allspice, baking soda, and salt.
- Gradually stir the flour mixture into the large bowl. Use your hands if necessary, as the batter will be thick.
- Beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter, ensuring a light and airy texture.
- Spray loaf pans or line with parchment paper. Fill each loaf pan about ⅔ ful with the batter.
- Bake at 300° in the Simply Bread oven with the steam release valve closed for 1.5 hours. Open the steam valve and continue baking for another hour. The loaves are done when a cake tester comes out clean.
- Allow the loaves to cool completely before covering.
- Optional: After the loaf has cooled, pour 1-2 shots of your favorite liqueur over the loaf. Repeat this process each week for 2-3 weeks for enhanced flavor.
- Serve and enjoy!
Yield: 3 x-large loaf pans (9”x5”x3”), or 12 mini loaf pans.
Related stories
5 minutes
News
Hattie's Bread Box Bakery is on the Rise
Lauren Leone
10 minutes
News
Fig and Bean Bakery: Taking Gluten-free bread to new heights
Sam Stevens
2 minutes
News
Ensuring Safety and Quality: Simply Bread Ovens now shipping with NSF Certification
Simply Bread Co.
4
Recipes
Vegan Morning Buns Recipe
Lauren Leone / Lisa Allen
9
Baker tips
Branding Your Cottage Baking Business
5 minutes
Stories
Simply Bread Oven – Compact Commercial Grade Oven for Small Food Businesses
Liana Gailand
5 minutes
Recipes
Sonora Blueberry Lemon Babka with Karen Quinones
Karen Quinones
3 minutes
Recipes
Dark Pan Loaves | Simply Bread Recipe
The Simply Bread Team