Forget the fuss and lengthy baking times associated with traditional fruitcakes! This Icebox Fruitcake recipe delivers all the delicious, festive flavors you crave, but with a surprisingly simple and quick method. Perfect for novice bakers and busy schedules, this recipe is your ticket to homemade holiday cheer without the holiday stress. It's a delightful blend of sweet and spicy, moist and fruity – a true crowd-pleaser that’s perfect for gifting or enjoying yourself. Prepare to elevate your holiday baking game with this easy-to-follow recipe for a truly delightful fruitcake.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup mixed candied fruit, chopped (cherries, orange peel, etc.)
- 1 cup raisins
- ½ cup chopped walnuts or pecans (optional)
Instructions:
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Cream Together Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is easiest with an electric mixer, but can be done by hand if you're feeling ambitious!
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Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt.
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Gradually Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
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Fold in Fruits and Nuts: Gently fold in the chopped candied fruit, raisins, and nuts (if using).
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Shape and Chill: Line a loaf pan (approximately 9x5 inches) with parchment paper. Transfer the batter to the prepared pan and shape it into a loaf. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling step is crucial for the cake's texture.
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Bake the Fruitcake: Preheat your oven to 325°F (160°C). Remove the fruitcake from the refrigerator and bake for approximately 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool and Enjoy: Let the fruitcake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can dust it with powdered sugar or glaze it for an extra special touch. Enjoy your delicious homemade icebox fruitcake!
Tips for Success:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and mixing.
- Don't Overmix: Overmixing the batter can result in a tough fruitcake. Mix until just combined.
- Adjust Spices: Feel free to adjust the spices to your liking. A dash of allspice or ginger would also be delicious.
- Fruit Variations: Get creative with your fruits! Dried cranberries, apricots, or figs would be wonderful additions.
Variations:
- Citrus Twist: Add the zest of one orange or lemon for a brighter, citrusy flavor.
- Spiced Rum: For an extra kick, add 2 tablespoons of spiced rum to the batter.
- Chocolate Chunk Delight: Incorporate ½ cup of semi-sweet chocolate chunks for a decadent twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Fat: 15-20g
- Saturated Fat: 8-12g
- Sugar: 25-30g
This Icebox Fruitcake recipe is a fantastic addition to your repertoire of easy recipes and healthy meals, providing a delicious and convenient quick dinner idea or festive treat. Enjoy the homemade cooking experience and the wonderful flavors this recipe delivers. It truly is one of the best recipes for a festive and delicious fruitcake, perfect for sharing with loved ones during the holiday season or any time of year you crave a delightful treat.