Carole’S Christmas Cake

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Servings: 6 Difficulty: Advanced
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A rich, boozy fruitcake loaded with candied fruits, nuts, and a buttery batter, perfect for the holidays.
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This classic Carole’s Christmas Cake is a decadent, old-fashioned fruitcake that captures the warmth of the holiday season. The dense, buttery batter is generously studded with candied cherries, pineapple, and chopped pecans, creating a luxurious texture in every bite. Unlike dry store-bought versions, this homemade cake stays moist and flavorful, especially when infused with a shot of rum, amaretto, or triple sec after baking. It’s a show-stopping dessert that improves with age, making it an ideal gift or centerpiece for your Christmas table. Rich, sweet, and deeply comforting, itâÂÂs a festive treat that brings everyone together.

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Carole’S Christmas Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 977.3

Description

This classic Carole's Christmas Cake is a decadent, old-fashioned fruitcake that captures the warmth of the holiday season. The dense, buttery batter is generously studded with candied cherries, pineapple, and chopped pecans, creating a luxurious texture in every bite. Unlike dry store-bought versions, this homemade cake stays moist and flavorful, especially when infused with a shot of rum, amaretto, or triple sec after baking. It&# 226;ÂÂs a show-stopping dessert that improves with age, making it an ideal gift or centerpiece for your Christmas table. Rich, sweet, and deeply comforting, itâÂÂs a festive treat that brings everyone together.

Ingredients

Directions

  1. Preheat the oven to 300ðF (150ðC). Grease an Angel Food or Bundt pan generously.
  2. In a large bowl, combine 1/2 cup of flour, 1 lb of candied cherries, 1 lb of candied pineapple, and 4 cups of chopped pecans. Toss until the fruit and nuts are lightly coated in flour.
  3. In a separate bowl, beat the 6 eggs with 1 cup of sugar until light and fluffy.
  4. Stir in 1/2 pound of melted butter and 1 teaspoon of vanilla extract into the egg mixture until well combined.
  5. Gradually fold in the remaining 1 cup of flour into the wet ingredients until just mixed.
  6. Fold the floured fruit and nut mixture into the batter gently, ensuring even distribution.
  7. Pour the batter into the prepared pan, spreading it evenly.
  8. Bake for approximately 1.5 hours, or until a toothpick inserted into the center comes out clean.
  9. For a cupcake version: Divide batter into liners and bake for 15 minutes at 300ðF (149ðC), then brush with honey and bake for another 15-30 minutes.
  10. While the cake is still warm, use a syringe to inject it with rum, amaretto, triple sec, or Grand Marnier for added flavor and moisture.
  11. Allow the cake to cool completely in the pan before removing.
  12. Wrap the cooled cake tightly in plastic wrap and refrigerate for up to a month to allow flavors to meld.
  13. Let the cake come to room temperature before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 977.3kcal
% Daily Value *
Total Fat 54.8g85%
Saturated Fat 31.5g158%
Cholesterol 401.8mg134%
Sodium 459.8mg20%
Total Carbohydrate 107.3g36%
Dietary Fiber 2.0g8%
Sugars 61.2g
Protein 16.4g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: christmas cake, fruitcake, holiday dessert, candied fruit, pecans, rum cake, boozy cake, buttery batter, christmas baking, festive treat, make ahead, angel food pan, bundt cake, carole's recipe, rich dessert, holiday gift, traditional cake, nutty flavor, moist cake, seasonal baking
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