I have to admit, I’ve always been on the “for” side… as long as it’s made correctly.
And by correctly I mean LOTS of fruit and none of those bitter little pieces. I don’t know exactly what makes those little pieces bitter, maybe it’s the brand of candied pieces people use, but you know what I’m talking about, right? And by all means, please don’t go putting any candied peel in my fruit cake.
It’s been a while since I can remember making Christmas Fruit Cake. But I do remember it’s not a cheap cake to make – all that candied fruit and nuts adds up but it’s so worth it!
This is the recipe I used this year (minus the candied peel, of course). Basically I made sure I had 10 cups of candied cherries, candied pineapple, golden raisins and apricots for the fruit part.
This recipe doesn’t call for soaking the fruit in rum but what’s a Christmas Fruit Cake without the rum. I just poured a healthy amount over the fruit and let it sit for a week till I was ready to bake. If there was any liquid left over I would have drained it off but it was all absorbed by the fruit.
The other big update I made to this recipe was that I made it… gluten free!
Yup – a gluten free Christmas fruit cake. I added the same amount of Bulk Bark gluten free flour that was called for in the recipe.
That little ramekin in the front was the result of having just a little batter left but not enough for another loaf. Turned out it made an excellent tester cake.
This is a delicious fruit cake and you can’t even tell it’s gluten free.
So – Christmas Fruit Cake, yay or nay? Do you have a favourite recipe you use? Is it any different from this one?