Gingerbread Fruitcake Recipe

Welcome to a warm embrace of holiday flavors with our Gingerbread Fruitcake, crafted with love and a sprinkle of festive magic. This delightful cake is perfect for family gatherings, bringing everyone together with its rich spices and the inviting aroma of molasses. Let the season’s joy wrap around you as you bake this treasure, adorned with dried fruits and holiday spices. It’s not just a cake; it’s a celebration of family, togetherness, and the creative joy of cooking.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup dark brown sugar
• 1 cup molasses
• 3 large eggs
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• 1 cup buttermilk
• 1 cup dried fruit mix (raisins, candied orange peel, and cherries)
• 1 cup chopped nuts (walnuts or pecans)

Instructions

1. Preheat your oven to 325°F (165°C). Grease and flour an 8-inch round cake pan.
2. In a large mixing bowl, cream the unsalted butter and dark brown sugar until light and fluffy. Add in the molasses and beat until well combined.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and ground nutmeg.
5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing just until incorporated.
6. Fold in the dried fruit mix and chopped nuts until evenly distributed.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, drizzle with a little extra molasses and serve.

Helpful Tips

• For a more festive touch, you can soak the dried fruits in a bit of rum or brandy overnight before adding them to the batter.
• If you prefer a glaze over the molasses drizzle, mix powdered sugar with a bit of milk and vanilla extract for a simple icing.

Storage Instructions

Store the gingerbread fruitcake in an airtight container at room temperature for up to one week or refrigerate for up to two weeks. For longer storage, wrap tightly in plastic wrap and freeze for up to three months.

Pairings

This gingerbread fruitcake pairs beautifully with a hot cup of spiced tea or mulled wine. For a non-alcoholic option, serve with apple cider or a warm vanilla latte.

We hope this Gingerbread Fruitcake brings as much joy to your home as it does to ours. Share your baking adventures with us using #ZynahzRecipes or tag us on Instagram. We’d love to hear your feedback on our website www.zynahz.com. Don’t forget to subscribe to our newsletter for updates and follow Zynahz on social media for more delicious recipes and inspiration. Happy baking!