Let’s be honest here, you probably knew what I was referencing before you even read my post today. Not many Christmas desserts make you think of a door stopper. At Christmas time when I was young I remember my Mother opening up a tin of purchased or gifted fruitcake. We would each have a small slice of fruitcake (or aka brick of fruit) filled with sugar coated dried fruit and nuts with a glass of milk or cup of tea. It was so dense and stomach turning sweet, your teeth actually jumped out of your mouth to find the nearest dentist! Whether you loved it or loathed it, it always seemed to make its way to our table.
What if fruitcake was remade, lighter fluffier and well …just better. Can you still call it fruitcake? This recipe for a light and airy fruitcake will make visions of sugar plums take a backseat as each slice of this new Christmas fruitcake floats onto your plate. Enjoy!
What You Need
2 1/2 Cups self-rising flour (cake flour) divided
1/2 lb. unsalted butter (room temp.)
1 2/3 Cup sugar
5 Eggs
1 ½ tsp. Vanilla extract
1 Can dark sweet cherries (sliced)
1 Cup Craisins (dried cranberries)
½ Cup golden raisins (optional)
1 Can (15 oz.) dark sweet cherries (drained sliced) save juice*
Nonstick cooking spray
9 x 5 loaf pan
Small bowl
Electric mixer (or hand mixer, that’s what I use)
Large mixing bowl
Wire cooling rack
Before You Start
Preheat oven to 325°, spray inside bottom and sides with nonstick cooking spray, add ½ cup flour to small bowl and place fruit into four in bowl and coat well tossing with a spoon to coat, this will help to keep the fruit from sinking to the bottom.
Let’s Make It!
In a bowl add butter and mix on medium speed until creamy, add sugar ( a little at a time) and beat until light and fluffy. Add the eggs, one at a time, beating each in well. Using a large spoon add flour and vanilla. Combine well. Gently fold in the floured cherries and craisins. Pour into prepared loaf pan. Bake for 1 to ½ hours, or until a toothpick comes out clean. Let cool in the pan for 10 minutes before turning out onto a rack to cool.
Katies’ Tid Bits* Dust with powdered sugar, drizzle with chocolate, or your favorite icing before you serve. Try adding the reserved cherry juice as a drizzle. Just combine with a bit of confectioners sugar, whisk and drizzle over the top.
Will you kick the doorstop to the curb and make this yummy Christmas dessert
I hope to see you back here tomorrow for the best link party in blog land TFT a party for blog writers and blog readers. You still have time to enter the YouTube Giveaway and the last giveaway in the season of giveaways starts on Friday!
Hi, Katherine! I wanted to stop by and tell you that since you posted this recipe I have made this fabulous fruit cake, not once, but twice. 🙂 I made it before Christmas and we loved it so much! My daughter took a tray to work and everyone there loved it also. They wanted the recipe ASAP. LOL We made it again this past week and we have been enjoying it every night with a nice glass of milk. Just wanted to thank you so much for sharing it. Happy New Year! xxx Maria
Maria this may be one of the best comments I’ve ever had. I’m so happy you are enjoying the recipe. Big hugs and Happy New Year.
I’ve never tried fruitcake, or maybe I did as a kid and that explains why I just won’t go near it. I have an issue with textures though and the fruit definitely looks like something that would leave me gagging.
My daughter has an issue with food textures too. Especially strawberries. hugs!
Honestly never had fruit cake
They often have them in tins at your local market. You’ll know you’ve found it when you lift it op and realize it weighs ten pounds, LOL. If you decide to try my fruitcake twist I do hope you enjoy it. hugs
Thank you for the lovely recipe! It looks delicious!
my pleasure I hope you will give it a try. Hugs
Homemade fruitcakes can be the best! Store bought….it varies.
I cant agree more, we are definitely o the same fruitcake page ( wink) hugs
I don’t have good memories of fruit cake at all! We always had to be nice and eat it when we visited my great aunt…gag. BUT this recipe sounds really good…I’m not making much this year for baking but I”m going to try this!
Hello Barrie, sorry to bring up rotten fruitcake memories, giggle. I hope you like my twist. Hugs
So, Im not going to lie, but I have NEVER tried fruitcake! In all honesty it scares me lol!! All that weird gelled fruit freaks me right out! Now, your version, I would be willing to try!! It looks like actual food lol!
Hello Naomi, at the top of the entry form you will find the prize description-Enter to Win a Cardinal in Winter Sign created by artist Marian Zimmerman ($75 Value) & $40 Cash! Hugs and good luck in the giveaway.
Here’s my other comment! That fruit cake/bread looks so much tastier than those old heavy, nauseatingly sweet things! I might just have to try it. I could eat some right now!
I’m actually willing to try this! It looks delicious!
I hope you enjoy it, hugs
Your cake looks amazing, see you tomorrow!!
Merry Christmas and a Happy Blessed New Year!!
LOL, “your teeth actually jumped out of your mouth to find the nearest dentist.” I’m a very visual person and this gave me a good giggle when I “saw” teeth running down the street. My niece will love this reference – she’s a dentist.
My teeth are jumping out to sink into that awesome fruit cake! Watch out, ha! XO
Sounds so good! Your recipe calls for 2 cans of dark cherries, is this correct. Just checking before I try it!
No,just one can. I hope you will enjoy it. Consider adding some golden raisins too. Hugs
it does sound lighter. My mother loves fruitcake but like most people, I’ve never cared for it.
Yup, we always had some form of fruit cake on our table this time of the year, too. But your version sounds so much better that what I recall fruit cake being like. So may have to give this a try now. Thanks Katie and Happy Wednesday now xoxo <3