The Hutterite Christmas Fruitcake is a rich, festive dessert that captures the warmth and tradition of the holiday season. Packed with candied fruits, dates, raisins, walnuts, and pecans, this classic recipe is baked low and slow to achieve a moist, tender crumb with deep, spiced flavors. Perfectly glazed with honey and rum (or orange juice), it becomes even more irresistible.
Rooted in Hutterite tradition, this fruitcake is a symbol of sharing, community, and celebration. Whether enjoyed fresh or made ahead to let the flavors develop, this holiday fruitcake is sure to become a family favorite year after year.
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What is a Hutterite Christmas Fruitcake?
Ever wonder why it’s called a Hutterite Christmas Fruitcake? Does it mean the Hutterites invented fruitcake? Or that only Hutterites are allowed to eat it? The truth might be less dramatic, but no less delicious! We imagine it’s a recipe embraced and perfected by the Hutterite community, known for their communal living and dedication to preserving traditions.
Perhaps one exceptional Hutterite baker developed the ultimate fruitcake, and the name stuck! Whatever the true origin, one thing is certain: this cake is a delightful testament to the spirit of sharing and celebration. They say ‘the way to a man’s heart is through his stomach,” and maybe, just maybe, the same can be said for spreading Christmas cheer! So, are you ready to try this time-honored recipe and experience a taste of history?
Key Ingredients for Hutterite Christmas Fruitcake:
Here’s a visual feast! Below is a list of the ingredients you’ll need to create your very own Hutterite Christmas Fruitcake. Make sure everything is fresh and ready to go for a truly authentic experience.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 pound mixed candied fruit, chopped
- 1 pound pitted dates, chopped
- 1 pound raisins
- 1 cup chopped walnuts
- 1 cup chopped pecans
For the Optional Glaze (highly recommended!):
- 1/4 cup dark rum, brandy, or orange juice
- 1/4 cup honey
How to Make Hutterite Christmas Fruitcake:
This Hutterite Christmas Fruitcake is surprisingly easy to make, but it does require patience! Its moist texture, rich flavor, and satisfying nutty crunch make it a holiday favorite.
We are breaking the process into simple steps, the preparation time comes to approximately 30 minutes, and the baking time will be between 2-3 hours. Let’s get Baking!
Step-by-Step Instructions:
Prep Your Oven and Pan: Preheat your oven to 275°F (135°C). Grease and flour a 9×13 inch baking pan (or two smaller loaf pans). Alternatively, you can line the pan with parchment paper, leaving an overhang for easy removal. This lower temperature is key to achieving that tender, moist crumb so don’t skip it.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. This ensures the spices are evenly distributed throughout the batter.
Cream Butter and Sugars: In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for incorporating air into the batter, resulting in a lighter cake. This takes about 5-7 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake.
Incorporate Fruits and Nuts: Gently fold in the candied fruit, dates, raisins, walnuts, and pecans. Ensure the fruits and nuts are evenly distributed throughout the batter. Feel free to adjust the ratios of fruits and nuts to your preference.
Pour into Pan: Pour the batter into the prepared baking pan and spread it evenly.
Bake: Bake for 2 to 3 hours, or until a toothpick inserted into the center comes out clean. The baking time will vary depending on your oven. Start checking at the 2-hour mark and every 15 minutes thereafter. If the top starts to brown too quickly, cover it loosely with foil.
Optional Glaze (while still warm): While the cake is still warm, poke holes all over the top with a skewer or toothpick. In a small saucepan, combine the rum (or brandy/orange juice) and honey. Heat gently until the honey is dissolved. Brush the glaze evenly over the top of the cake, allowing it to soak in. This adds a lovely depth of flavor and moisture. Alternatively, you can skip the glaze and dust the cooled cake with powdered sugar.
Cool Completely: Let the cake cool completely in the pan before slicing and serving. Cooling it allows the flavors time to meld together and the cake to set properly.
Why You’ll Love This Hutterite Christmas Fruitcake
This Hutterite Christmas Fruitcake stands out not only for its rich taste and texture but also for its practicality. The main highlight of this recipe is its incredible moistness and its dense texture, packed with flavors that mature over time. Making this cake at home saves you money compared to store-bought versions, which often contain artificial ingredients.
It is loaded with a variety of candied fruits and crunchy nuts and topped with a rum enriched honey glaze which makes every bite a delightful treat! If you are loving this recipe you may also like Old fashioned Fruitcake you can check this out if you are looking for something different. Ready to bake a taste of tradition?
What to Serve Hutterite Christmas Fruitcake With:
This rich fruitcake is practically a meal in itself, but it pairs beautifully with:
- Strong Coffee or Tea: The bitterness of coffee or tea balances the sweetness of the cake.
- Port Wine or Sherry: A classic combination that elevates the fruitcake experience.
- Vanilla Ice Cream or Whipped Cream: Adds a cool and creamy element.
- A dollop of mascarpone cheese: This cream cheese will work perfectly well with the cake.
Top Tips for Perfecting Hutterite Christmas Fruitcake:
- Soak the Fruit: For an extra moist and flavorful cake, soak the candied fruit, dates, and raisins in rum, brandy, or orange juice for several hours or overnight before using. This intensifies the flavors and adds extra moisture to the cake.
- Don’t Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Adjust Baking Time: The baking time is a guideline. Start checking for doneness at the 2-hour mark and adjust accordingly.
- Use Quality Ingredients: The better the quality of your ingredients, the better the flavor of your cake.
- Nuts: Do not under any circumstanses use cheap nuts. Use good quality walnuts and pecans only.
Storing and Reheating Tips:
Storing:
- Room Temperature: Store the cooled fruitcake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 1 week.
- Refrigeration: For longer storage, refrigerate the wrapped fruitcake for up to 2-3 weeks.
- Freezing: For extended storage, freeze the wrapped fruitcake for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating:
- Fruitcake is best served at room temperature. If refrigerated, let it sit at room temperature for about 30 minutes before serving.
- To warm a slice, microwave it for a few seconds until slightly warm. Be careful not to overheat it.
Final Thoughts:
This Hutterite Christmas Fruitcake recipe is more than just a dessert; it’s a connection to tradition, a testament to community, and a delicious way to celebrate the holidays. Its unique blend of flavors, moist texture, and heartwarming history make it a truly special treat.
For More Recipes:
Love this Hutterite Tomato Canning & Preserves recipe? You’ll enjoy more traditional homemade dishes here:
- Hutterite Cottage Cheese Perogies Recipe
- Hutterite Egg Dumpling Soup
- Hutterite Banana Bread Recipe
- Hutterite Schuten Pie Recipe
Follow us for even more old-fashioned recipes:
FAQs
Can I use different types of nuts?
Absolutely! Feel free to substitute other nuts like almonds, hazelnuts, or macadamia nuts. Just be sure to chop them into similar-sized pieces.
Can I make this fruitcake without alcohol?
Yes! You can easily replace the rum or brandy in the glaze with orange juice or apple juice. Soaking the fruit in orange juice overnight prior to baking can also enrich the cake.
My fruitcake is browning too quickly. What should I do?
If the top of the cake starts to brown too quickly, loosely cover it with aluminum foil during the last hour of baking.
Can I use dried fruit instead of candied fruit?
While candied fruit is traditional in this recipe, you can substitute with dried fruit. Good options include dried apricots, cranberries, or figs.
Hutterite Christmas Fruitcake
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
Description
A traditional Hutterite Christmas Fruitcake packed with candied fruit, dates, raisins, and nuts, baked low and slow for a rich, moist holiday treat.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 pound mixed candied fruit, chopped
- 1 pound pitted dates, chopped
- 1 pound raisins
- 1 cup chopped walnuts
- 1 cup chopped pecans
- Optional Glaze: 1/4 cup dark rum, brandy, or orange juice + 1/4 cup honey
Instructions
- Preheat oven to 275°F (135°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
- In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Fold in candied fruit, dates, raisins, walnuts, and pecans.
- Pour batter into prepared pan and spread evenly.
- Bake 2 to 3 hours, or until a toothpick inserted comes out clean. Check from the 2-hour mark and cover with foil if browning too quickly.
- Optional glaze: While warm, poke holes in cake. Heat rum (or brandy/orange juice) with honey until dissolved, then brush over cake.
- Cool completely before slicing and serving.
Notes
Bake low and slow for a moist crumb. Glazing while warm enhances flavor and preserves freshness.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baked
- Cuisine: Traditional
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 65mg