Cranberry Orange Christmas Fruitcake
A festive, vibrant Christmas fruitcake featuring tart cranberries, citrusy orange zest, and warm seasonal spices
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cloves
½ teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
½ cup orange juice
1 tablespoon fresh orange zest
1 ½ cups dried cranberries (or fresh chopped)
1 cup golden raisins
½ cup chopped walnuts or pecans (optional)
½ cup orange juice or cranberry juice (for soaking)
Directions:
Preheat oven to 325°F (165°C). Line a loaf pan with parchment paper.
Combine cranberries, raisins, and nuts. Pour orange or cranberry juice over them and soak for 20–30 minutes.
In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Cream butter and brown sugar until fluffy.
Add eggs one at a time, then mix in vanilla, orange juice, and zest.
Fold dry ingredients into the wet mixture until just combined.
Add the soaked cranberry mixture and stir gently.
Pour into the prepared pan and smooth the top.
Bake 60–75 minutes, or until a toothpick comes out clean.
Cool completely. The flavors intensify after 12–24 hours.
Prep Time: 20 minutes | Cooking Time: 75 minutes | Total Time: 1 hour 35 minutes
Kcal: 330 kcal | Servings: 10 slices