There’s something magical about the holiday season that fills our hearts with warmth and our kitchens with the delightful scents of baking. Today, I’m excited to share with you a recipe that’s sure to become a cherished tradition in your home – Almond and Cranberry Fruitcake. This fruitcake, adorned with whole almonds and sugared cranberries, isn’t just a treat for the taste buds, but an elegant centerpiece for any festive table. It’s the perfect way to bring your loved ones together, celebrating family and creativity with every bite.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Servings: 12 slices
  • Skill Level: Intermediate

Ingredients

  • 1 cup dried cranberries
  • 1/2 cup fresh cranberries
  • 1 cup orange juice
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk
  • 1 cup whole almonds
  • 1/4 cup sugared cranberries (for decoration)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan or line it with parchment paper.
  2. Soak the dried cranberries and fresh cranberries in orange juice for about 15 minutes to plump up the fruit. Drain and set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add in the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
  7. Fold in the soaked cranberries and whole almonds into the batter.
  8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  9. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover the cake with aluminum foil midway through baking.
  10. Let the fruitcake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  11. Decorate with sugared cranberries and additional whole almonds for a festive touch.
  12. Slice and serve with a hot cup of spiced tea to complete this warm, holiday treat.

Helpful Tips

  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
  • For a nut-free version, omit the almonds and add extra cranberries or other dried fruits like cherries or apricots.
  • This fruitcake can be made ahead of time. Store it in an airtight container at room temperature for up to 5 days or freeze it for up to 3 months.

Pairings

This Almond and Cranberry Fruitcake pairs beautifully with a warm spiced tea or a glass of mulled wine. For a complete holiday dessert table, consider adding a platter of assorted cheeses and nuts alongside your cake.

We can’t wait to see how your Almond and Cranberry Fruitcake turns out! Share your creations with us using #ZynahzRecipes or tag Zynahz on Instagram. Please leave your feedback and experiences on our website https://www.zynahz.com/. Don’t forget to subscribe to our newsletter for the latest updates and follow Zynahz on social media for more cooking inspiration.

Categorized in:

Baking Recipes, Bread & Baking, Chicken Recipes, Dairy-Free Recipes, Global Recipes, One-Pot Recipes, Pasta & Rice, Uncategorized,

Last Update: November 28, 2024