Christmas Fruitcake

Fruitcake is an ultra classic Christmas dessert but is usually dry and crumbly. This recipe produces a satisfying, moist, fluffy result without compromising on any of the flavor. My dad’s always enjoyed fruitcake as a snack growing up in India and this is my western interpretation of it.

*Makes 1 loaf*


  • For the fruitcake
    • 1 ¼ sticks softened, unsalted butter
    • 4 tbs neutral oil like peanut or vegetable
    • 2 cups all purpose flour
    • 3 eggs
    • 1 cup sugar
    • Big pinch salt
    • 1 tbs vanilla extract
    • ½ cup buttermilk
    • ½ tsp baking soda
    • ½ tsp ground cinnamon
    • ½ tsp allspice
    • ½ cup assorted dried fruits
    • ¼ cup finely chopped dates
    • ¼ cups roughly chopped pecans
    • 1 tbs molasses
    • ¼ cup whiskey
    • Butter+flour for greasing
    • Zest of 1 orange
  • For the glaze
    • 1 cup powdered sugar
    • 1 tbs softened unsalted butter
    • 1 tbs corn syrup
    • 1 tbs milk
    • 2 tsp vanilla extract 
  • Chopped pecans to garnish


  • Preheat your oven to 350F
  • In a small bowl, soak the dried fruits and the dates in the whiskey
  • In a large bowl, cream the butter, sugar and molasses until fluffy and doubled in size
  • Add in the vanilla and buttermilk and whisk again to combine
  • Sift in the flour, salt and spices and just whisk to combine. Don’t over whip but make sure there are no dry patches of flour.
  • Fold in the soaked fruit along with any excess whiskey and the nuts
  • Grease a loaf pan with butter and flour, pour the batter in and bake for 20-30 minutes or until the top is golden and a toothpick comes out clean.
  • In the meantime, whisk all the ingredients for the glaze
  • Once the cake passes the toothpick test, allow to cool for at least an hour and then glaze

Chef’s tips:

  • Make sure you don’t overwork the batter. If you whisk too much, the cake will end up dense and chewy
  • If the batter is not thick enough, the fruits, dates and nuts will fall to the bottom

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