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 Recipe | Traditional Holiday Dessert

Name: Hutterite Christmas Fruitcake
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Traditional
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

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

Scale

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

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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