Christmas Fruitcake Recipe

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Christmas Fruitcake
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  1. In a large bowl combine well the glacéed fruits, the raisins, the currants, 1/2 cup of the cherries, 1/2 cup of the angelica, and 3/4 cup of the rum and let the fruits macerate, covered, overnight.
  2. Line the bottom of a well-buttered 9 1/2-inch springform pan with a round of wax paper and butter the paper. Into a small bowl sift together the flour, the baking powder, the salt, the nutmeg, and the ginger. In the bowl of an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy and beat in 4 of the eggs, 1 at a time, beating well after each addition. Drain the fruit mixture in a sieve set over the batter and beat the juices into the batter. Pat the fruits dry between several thicknesses of paper towels and in a bowl toss them with 1/3 cup of the flour mixture. Stir in the remaining flour mixture into the batter, one fourth at a time, stir in the fruit mixture, the ground almonds, and the walnuts, stirring until the mixture is just combined, and turn the batter out into the prepared pan.
  3. Put 2 loaf pans, each filled with hot water, in a preheated 300°F. oven and put the springform pan between them. Bake the cake for 1 hour, brush the top with the remaining egg, beaten lightly, and bake the cake for 1 hour more. While the cake is baking, in a saucepan melt the apricot jam with the remaining 1 tablespoon rum over moderate heat, bring the mixture to a boil, and strain it through a fine sieve into a bowl, pressing hard on the solids.
  4. Let the cake cool in the pan on a rack for 30 minutes, remove the side of the pan, and invert the cake onto the rack. Remove the pan bottom and the wax paper very carefully, invert the cake onto another rack, and let it cool completely. Arrange the additional cherries and angelica decoratively on the cake, brush the top of the cake with some of the apricot glaze, reserving the remaining glaze for another use, and store the cake, wrapped in plastic wrap and foil. The cake keeps, covered, for 6 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 15042.93 Kcal (62982 kJ)
Calories from fat 8620.33 Kcal
% Daily Value*
Total Fat 957.81g 1474%
Cholesterol 1906.1mg 635%
Sodium 2012.21mg 84%
Potassium 14504.76mg 309%
Total Carbs 1299.94g 433%
Sugars 751.48g 3006%
Dietary Fiber 129.62g 518%
Protein 350.18g 700%
Vitamin C 44.6mg 74%
Vitamin A 4.5mg 151%
Iron 65.6mg 364%
Calcium 2089.5mg 209%
Amount Per 100 g
Calories 437.25 Kcal (1831 kJ)
Calories from fat 250.56 Kcal
% Daily Value*
Total Fat 27.84g 1474%
Cholesterol 55.4mg 635%
Sodium 58.49mg 84%
Potassium 421.61mg 309%
Total Carbs 37.78g 433%
Sugars 21.84g 3006%
Dietary Fiber 3.77g 518%
Protein 10.18g 700%
Vitamin C 1.3mg 74%
Vitamin A 0.1mg 151%
Iron 1.9mg 364%
Calcium 60.7mg 209%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 379.9
  • 409

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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