Fruit Cake From Christmas

Print

Fruit Cake From Christmas

Learn how to prepare this delicious fruit cake, typical of Christmas. In addition to the dried fruit and crystallized, predominate the spices – nutmeg and cinnamon – which, associated with intense taste and texture of caramel, make this cake in a little temptation.

The recipe should be prepared with 1 month in advance, guarding the cake in a can until the day of Christmas. On the 25th of December, open the can, unwrap the cake and serve… a simple way to give more flavor to your Christmas!

  • Author: Maria Lawton
  • Cook Time: 1 hour
  • Total Time: 1 hour
  • Yield: 1 cake 1x
  • Category: Desserts

Ingredients

Scale

Purchases made from using the links on this page means that we may earn a commission without costing you anything extra. Both are a lot of fun and will look as good as this cake tastes!

1/2 cups of Caramel (burnt sugar)
1 Cup of minced candied fruit
1 Cup of chopped nuts
1 Cup of seedless raisins
1 Cup of sultanas
1 Cup of butter
1 Spoon of cinnamon
1 pinch of nutmeg
2 Cups of sugar
2 Cups of flour (self-rising)
4 eggs

Here are two choices of pans for you to consider from Amazon, a yule log or a holiday bundt pan.

Instructions

Beat together very well the butter with the sugar, then adding the eggs, the caramel and the flour.
Season with spices and, finally, the fruit, previously sprinkled with flour.
Using a loaf pan grease with butter and flour.
Baking in oven 350F, about 1 hour.
Check the cooking, remove from oven and remove from pan.
After cold, wrap in wax paper and on a napkin.
Save the cake in a can till Christmas.

Did you make this recipe?

Share a photo and tag us @azoreangreenbean — we can’t wait to see what you’ve made!

2 thoughts on “Fruit Cake From Christmas”

Leave a Comment

Your email address will not be published.

Recipe rating

Shopping Cart
Scroll to Top