why make this recipe
Cranberry fruitcake is a delightful treat that brings together the tangy flavor of dried cranberries with the warmth of spices. It’s not only delicious but also a perfect recipe for the holiday season or any festive occasion. This cake is moist, fruity, and packed with the wholesome goodness of nuts. Making cranberry fruitcake is a joyful experience, and it often becomes a family favorite.
how to make Cranberry Fruitcake
Ingredients:
- 2 cups dried cranberries
- 1 cup chopped nuts (walnuts or pecans)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup orange juice
Directions:
- Preheat your oven to 325°F (160°C). Grease and flour a loaf pan.
- In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and orange juice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the cranberries and nuts.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow to cool before slicing. Enjoy your moist and flavorful cranberry fruitcake, perfect for gifting!
how to serve Cranberry Fruitcake
Cranberry fruitcake is wonderful served plain or with a light dusting of powdered sugar. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs well with tea or coffee, making it a delightful afternoon snack.
how to store Cranberry Fruitcake
To keep your cranberry fruitcake fresh, store it in an airtight container at room temperature for up to a week. If you want to keep it longer, you can freeze it for up to three months. Just make sure to wrap it tightly in plastic wrap and place it in a freezer-safe bag or container.
tips to make Cranberry Fruitcake
- Make sure to soften your butter before mixing; this creates a nice creamy texture.
- Don’t overmix the batter after adding the dry ingredients; this keeps the cake tender.
- You can soak the dried cranberries in orange juice for about an hour before mixing them in, which enhances their flavor.
variation
For a twist, you can add orange zest to the batter for an extra burst of citrus flavor. You can also substitute almonds or pistachios for a different nutty taste.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries may be too tart, but if you want to use them, consider adding more sugar to the recipe.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend to make it suitable for those with gluten sensitivities.
How can I make this fruitcake more festive?
Consider adding in some chopped dried fruits like apricots or figs, and top it with a glaze made of orange juice and powdered sugar for a festive touch.
Cranberry Fruitcake
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful cranberry fruitcake packed with dried cranberries, nuts, and warm spices, perfect for the holiday season.
Ingredients
- 2 cups dried cranberries
- 1 cup chopped nuts (walnuts or pecans)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup orange juice
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a loaf pan.
- In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and orange juice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the cranberries and nuts.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow to cool before slicing and serve.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg
