Fruitcake has been a holiday staple for generations, often wrapped in tradition and nostalgia. This version, taken from McCall’s Magazine, is rich with applesauce, dates, hazelnuts, and candied cherries, creating a moist and flavorful cake. The addition of apple brandy gives it a festive touch, making it even more special. Baked in oval cake pans and brushed with brandy after cooling, this fruitcake develops deeper flavors over time.
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Holiday Fruitcake
Holiday Fruitcake FAQ
Why does fruitcake last so long?
The high sugar content, dried fruit, and alcohol help preserve it for weeks or even months.
How do you store fruitcake?
Wrap it tightly and refrigerate for the best texture and flavor.
Can I make fruitcake without alcohol?
Yes, substitute the apple brandy with apple juice or a spiced tea.
Why is fruitcake associated with Christmas?
It dates back to ancient times when preserved fruit and nuts were used in celebratory cakes for special occasions.
How far in advance can I make fruitcake?
Up to a week before serving, which allows the flavors to deepen.
Food History
Fruitcake has been enjoyed since Roman times when a mixture of nuts, barley, pomegranate seeds, and honeyed wine was shaped into a cake. In the Middle Ages, dried fruits and spices became more accessible, leading to the modern versions we know today. British plum cakes and Italian panettone are variations of fruitcake, each with unique regional flavors. Adding alcohol became common as a way to preserve the cake and enhance its taste over time.
Timeline
- Ancient Rome – Early versions made with dried fruit and barley.
- Middle Ages – Spices and sugar transform it into a festive treat.
- 18th Century – Alcohol is introduced for preservation.
- Today – A holiday tradition enjoyed worldwide.
Recipe Discussion
This holiday fruitcake is moist and packed with flavor, thanks to the combination of applesauce, brown sugar, and brandy. Unlike traditional dense fruitcakes, this recipe uses chopped dates and toasted hazelnuts to create a lighter texture. The candied cherries add a pop of sweetness, while the cinnamon and nutmeg give it a warm, spiced aroma. Brushing the cake with apple brandy enhances the richness and helps preserve it for days.
Preparation Tips
- Use fresh nuts – Toasting hazelnuts brings out their flavor.
- Let it sit before serving – This allows the flavors to meld.
- Wrap tightly – It keeps the cake from drying out.
- Make mini loaves – Great for gifting during the holidays.
- Try different fruits – Swap cherries for dried cranberries or apricots.
Recommended Kitchen Products
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- Electric Mixer – Essential for blending ingredients smoothly.
- Oval Cake Pans – The perfect shape for traditional fruitcakes.
- Cooling Rack – Helps fruitcake cool evenly before adding brandy.
- Pastry Brush – Great for brushing on the brandy for extra moisture.
Serving Suggestions
- With coffee or tea – A warm beverage balances the sweetness.
- Toasted with butter – Enhances the texture and flavors.
- Topped with whipped cream – Adds a light contrast to the dense cake.
- Paired with cheese – Sharp cheddar or brie complements the sweetness.
- As a holiday gift – Wrap in parchment and ribbon for a festive touch.
A Holiday Classic That Gets Better with Time
This holiday fruitcake is proof that a well-made version can be truly delicious. The mix of spices, fruits, and nuts creates a rich texture, while the brandy enhances the flavor. Whether served fresh or after a few days of resting, this cake will be a standout treat at any holiday gathering.
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Holiday Fruitcake Recipe
Holiday Fruitcake
This holiday fruitcake is packed with applesauce, dates, hazelnuts, and brandy for a moist and flavorful treat. Perfect for gifting or enjoying with coffee.
Ingredients
- 3 cups unsifted flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 ⅔ cups light brown sugar
- ¾ cup butter, softened
- 3 cups brown applesauce
- 2 cups chopped dates
- 1 ⅓ cups toasted hazelnuts, skinned
- 1 cup candied cherries
- ⅓ cup apple brandy
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch oval cake pans.
- In a mixing bowl, combine flour, baking soda, cinnamon, and salt.
- Add eggs, sugar, butter, and 1 ½ cups applesauce. Beat for 2 minutes.
- Stir in the remaining applesauce, then fold in fruit and nuts.
- Pour batter into prepared pans.
- Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 15 minutes, then transfer to a wire rack.
- Brush cakes with brandy, wrap well, and refrigerate until serving.