Best 2 Mrs Mackinnons Christmas Fruitcake Recipes

Indulge in a delightful culinary journey with Mrs. Mackinnon's Christmas Fruitcake, a timeless classic that embodies the spirit of the holiday season. This delectable treat is an exquisite blend of sweet and tangy flavors, with a moist, dense texture that tantalizes the taste buds. Adorned with cherries, pineapple, and walnuts, this traditional cake is a feast for the eyes and a delight for the palate.

Accompanying this classic fruitcake are a collection of irresistible variations that cater to diverse preferences. For those who favor a boozy twist, the Tipsy Fruitcake, infused with brandy and rum, offers a delightful kick. If you seek a gluten-free alternative, the Gluten-Free Fruitcake provides the same delectable flavors without compromising on texture.

For those who prefer a modern twist, the Orange and Cranberry Fruitcake adds a burst of citrusy goodness, while the White Chocolate and Raspberry Fruitcake offers a unique and decadent flavor combination. And for those looking for a healthier option, the Whole Wheat Fruitcake incorporates wholesome ingredients without sacrificing taste.

These diverse recipes, each with unique characteristics, ensure that everyone can find their perfect fruitcake match. Whether you prefer a traditional classic or a contemporary twist, these delectable treats will undoubtedly become cherished holiday favorites.

Here are our top 2 tried and tested recipes!

MRS. MAUS'S FRUITCAKE

Mrs. Maus's Fruitcake image

Growing up in Nutley, New Jersey, Martha used to help her neighbors Mr. and Mrs. Maus, who owned a bakery, make these delicious, buttery cakes filled with nuts and candied fruits. Read more about Martha's history with this dessert here.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes five 6-inch cakes

Number Of Ingredients 12

Ingredients

1 pound (4 sticks) unsalted butter, room temperature, plus more for pan
2 cups plus 1 tablespoon sugar, divided
12 large eggs
1/2 cup molasses
4 pounds candied and dried fruits, such as citron, lemon peel, orange peel, sour cherries, apricots, and golden raisins, chopped, divided (12 cups)
2 pounds nuts, such as walnuts and pecans, coarsely chopped (8 cups)
2 1/2 cups all-purpose flour
2 tablespoons ground allspice
2/3 cup brandy, divided
Glaceed fruits, such as figs, oranges, pears, apricots, peaches, and pineapple, for garnish
Candied cherries and kumquats, for garnish
1 cup apricot jam

Steps:

Heat oven to 275 degrees. Butter five 6-by-2-inch round cake pans. Butter five strips of 18-by-3-inch parchment paper to form a collar for each pan.
Cream butter and 2 cups sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time. Mix in molasses and 2 cups of candied fruit, blending well. Remove batter to a large bowl and add one-quarter of the nuts. Sift in flour and allspice 1 cup at a time, mixing well between additions. Add remaining candied fruit and nuts, stirring with a spoon. Divide batter evenly among pans; bake until a toothpick inserted in the center comes out clean, 3 to 3 1/2 hours. While still warm, brush with 1/3 cup brandy mixed with remaining 1 tablespoon sugar. Let cool on wire rack.
Gently remove cakes from pans and remove paper collars. Decorate cakes with glaceed fruits and candied cherries and kumquats. Heat apricot jam and remaining 1/3 cup brandy in a small saucepan over medium heat. Strain and brush over fruits to hold in place.

CHRISTMAS FRUITCAKE

Christmas Fruitcake image

It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.

Provided by Karen Uffelman

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum

Time P20DT6h57m

Yield 8

Number Of Ingredients 17

Ingredients

⅛ cup chopped dried cherries
⅛ cup chopped dried mango
¼ cup dried cranberries
¼ cup dried currants
2 tablespoons chopped candied citron
¼ cup dark rum
½ cup butter
¼ cup packed brown sugar
1 egg
½ cup all-purpose flour
⅛ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup unsulfured molasses
2 tablespoons milk
¼ cup chopped pecans
¼ cup dark rum, divided

Steps:

Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g

Tips:

Use Good Quality Ingredients: Using high-quality ingredients will greatly enhance the flavor of your fruitcake. Opt for fresh, dried fruits and nuts, and use real butter and eggs.
Soak Fruits in Alcohol: Soaking the fruits in alcohol not only adds flavor but also helps to preserve them. You can use a variety of liquors, such as rum, brandy, or whiskey.
Use a Variety of Fruits and Nuts: Don't be afraid to experiment with different types of fruits and nuts. Some popular choices include raisins, currants, cherries, apricots, walnuts, and pecans.
Don't Overmix the Batter: Overmixing the batter can result in a dense, heavy fruitcake. Mix just until the ingredients are combined.
Bake in a Low Oven: Baking the fruitcake at a low temperature helps to prevent it from drying out. Bake at 250°F for 2-3 hours, or until a toothpick inserted into the center comes out clean.
Wrap the Fruitcake Well: After baking, wrap the fruitcake tightly in plastic wrap and then in aluminum foil. This will help to keep the fruitcake moist and flavorful.
Store the Fruitcake in a Cool, Dark Place: Store the fruitcake in a cool, dark place for at least two weeks before serving. This will allow the flavors to develop and mature.

Conclusion:

Mrs. MacKinnon's Christmas Fruitcake is a classic holiday recipe that is sure to be a hit with your family and friends. With its rich, flavorful ingredients and moist, dense texture, this fruitcake is a true holiday treat. By following these tips, you can make a delicious fruitcake that will be enjoyed by all.