Grandma's Best Christmas Cake

Wrap yourself in the nostalgic warmth of the holiday season with *Grandma’s Best Christmas Cake*, a time-honored recipe bursting with festive flavor. This rich and moist fruitcake combines the sweet tang of dried cranberries, cherries, golden raisins, and candied citrus peels with the aromatic notes of cinnamon and nutmeg. Infused with a luscious blend of orange juice and dark rum, and studded with crunchy pecans and walnuts, this cake is a true celebration of holiday decadence. Perfectly baked to golden perfection, it matures beautifully when brushed with brandy, intensifying its flavor as the days go by. Ideal for gifting or sharing at your Christmas table, this classic dessert is a showstopper that embodies the spirit of the season.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Unsalted butter
• 1 cup Granulated sugar
• 1 cup Dark brown sugar
• 4 large Eggs
• 1 tablespoon Vanilla extract
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Salt
• 1 teaspoon Baking powder
• 1 cup Dried cranberries
• 1 cup Dried cherries
• 1 cup Golden raisins
• 1 cup Chopped pecans
• 1 cup Chopped walnuts
• 0.5 cup Candied orange peel
• 0.5 cup Candied lemon peel
• 1 tablespoon Orange zest
• 1 teaspoon Lemon zest
• 0.5 cup Orange juice
• 0.5 cup Dark rum
• 0.5 cup Brandy (optional, for soaking)

Directions

Step 1

In a medium bowl, combine the dried cranberries, dried cherries, golden raisins, candied orange peel, candied lemon peel, orange zest, and lemon zest. Pour the orange juice and dark rum over the fruit, stirring to coat well. Cover and let the mixture soak for at least 2 hours or overnight for best results.

Step 2

Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan or loaf pan with parchment paper.

Step 3

In a separate large mixing bowl, cream together the unsalted butter, granulated sugar, and dark brown sugar using an electric mixer until light and fluffy, about 3-4 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

In another bowl, sift together the all-purpose flour, ground cinnamon, ground nutmeg, salt, and baking powder.

Step 6

Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.

Step 7

Add the soaked fruit mixture, along with the chopped pecans and walnuts. Stir gently until evenly distributed.

Step 8

Pour the batter into the prepared pan, smoothing the top with a spatula.

Step 9

Bake in the preheated oven for 2 hours, or until a skewer inserted in the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

Step 10

Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.

Step 11

For extra moisture and flavor, brush the cooled cake with brandy (optional). Wrap the cake tightly in plastic wrap and store in an airtight container. Let it mature for at least a week before serving — it gets better with time!

Nutrition Facts

Serving size	(2331.2g)

Amount per serving	% Daily Value*
Calories	8015.2

Total Fat 279.9g	0%
Saturated Fat 77.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 992mg	0%
Sodium 2107.2mg	0%
Total Carbohydrate 1202.6g	0%
Dietary Fiber 66.6g	0%
Total Sugars 892.5g
Protein 94.0g	0%

Vitamin D 164IU	0%
Calcium 963.5mg	0%
Iron 31.0mg	0%
Potassium 3833.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.7%

Protein: 4.9%

Carbs: 62.4%