I have been acquainted with Holiday Fruit Cake for as long as I can remember. I would first see it in magazines and marvel at how fun and colorful it is. When I started experimenting in the kitchen, I made it a point to make my own Holiday Fruit Cake, and it exceeded all my expectations.
Not only does this marvelous fruit cake taste incredible, but it also looks incredible too! The different fruits that you incorporate into the recipe — like the red cherries, green cherries, and glazed citron — add a spectrum of colors that you can’t help but take pictures of. If you want to make your fruit cake even more colorful, you can add more fruits like oranges and blueberries. The vibrancy of these fruits will add pizzazz to your overall creation.
But that’s not all. Besides the wide selection of fruits, you also get to feel other textures in every bite. The pecans add a particular crunch that’s complemented perfectly by the moistness of the cake itself.
Perhaps you’re wondering how the cake remains so moist even after mixing in so many dry ingredients. The answer is simple: sour cream. Yes, this is quite an unconventional technique, but I find that using sour cream as a substitute for milk does wonders to the softness and succulence of this baked good. You’re probably skeptical right now, but believe me. It works!
The fat content and the creamy texture of the sour cream help retain the natural juices of your cake. What’s more, its acidity content helps reduce the sweetness level and gives it a distinct tangy taste.
The next time you make a Holiday Fruit Cake, try replacing milk with sour cream. You’ll be surprised at how much better your cakes will taste.Print
Holiday Fruit Cake
Create a colorful concoction that is bursting with fruity flavors with the Holiday Fruit Cake. This holiday delight is one of the most festive, flavourful, and moist cakes you can dig into. The best part is: It lasts a long time!
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 1 loaf 1x
- Category: Bakery
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 cup chopped dates
- 1 cup raisins
- 1/2 cup glazed red cherries, chopped
- 1/2 cup glazed green cherries, chopped
- 1/2 cup glazed citron, chopped
- 1 cup chopped pecans
- 2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon kosher salt
- Preheat the oven to 325 degrees F. Line a loaf pan with parchment paper. Coat the parchment paper with cooking spray.
- In a small bowl, mix together the baking soda and sour cream.
- In another small bowl, combine the dates, raisins, cherries, citron, pecans, and ¼ cup of the ﬂour. Stir gently to coat the fruit and nuts.
- In a large bowl, beat together the butter and sugar until ﬂuffy and lemony yellow. Mix in the egg until combined, then the salt, followed by the sour cream mixture.
- Add the remaining 1 3/4 cups ﬂour in batches, mixing until just combined. Fold in the fruit mixture gently. The batter will be very heavy.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 1 1/2 to 2 hours, or until a toothpick inserted into the center comes out clean.
- Set on a wire rack to cool for 5 minutes. Use the edges of the parchment paper to lift the cake out of the pan. Let cool completely before slicing.
Who needs dry, store-bought fruit cakes when you can make a fresh, delicious one at home. Have you tried this one?