Fall in love with our recipes for Christmas Fruitcake. Fluffy, soft, and delicious!

Do you like soft and fluffy pastries?

You can also enrich your Christmas holidays with them.

Get inspiration from our protein sandwich recipes!

Their secret lies in well-beaten egg whites.

Which variant will you try first?

Christmas Apricot Walnut Fruitcake

A decadent dessert whose taste and aroma are created not only by the combination of candied fruit, almonds, and coconut but also by brandy.

This Cake will be the crown of any dessert table.

Ingredients:

• 4 cups plain flour
• 1 and 1/2 cup sugar
• 1/2 cup butter
• 1/2 cup applesauce
• 8 egg whites
• 6 egg yolks
• 1 cup sliced almonds
• 1 cup raisins
• 1 and 1/2 cups of candied fruit
• 3/4 cup shredded coconut
• 1 mug of brandy

Method:

1. Preheat the oven to 325°F.
2. In a bowl, combine the candied fruit and a quarter cup of brandy.
3. Let stand overnight.
4. Beat the butter with the sugar and then add the egg yolks one at a time, beating well after each addition.
5. Whisk the remaining brandy into the resulting mixture.
6. Gradually add the sifted flour alternately with the applesauce.
7. In another bowl, beat the eight egg whites until stiff.
8. Slowly mix it into the batter.
9. Add soaked candied fruit, almonds, raisins, and coconut.
10. Carefully pour the batter into the greased and filled sandwich pan.
11. Bake for about an hour and a half.
12. Allow the egg white sandwich to cool for 10 minutes before removing it from the mold.

If you want an even more fragrant dessert, add a pinch of cinnamon or nutmeg to the dough.

Traditional Spices Fruitcake

The classic Christmas colors are red, gold, and green, which is also why candied fruit in these colors is added to the dessert.

The baked fruitcake is drizzled with alcohol and then aged for a few weeks.  The aged fruitcake can be wrapped and given to family and friends during Christmas.

Ingredients:

• 4 cups plain flour
• 1 and 1/2 cups butter
• 1 and 1/2 cup sugar
• 6 egg whites
• 6 egg yolks
• 1 cup red candied cherries
• 1 cup green candied cherries
• 1 cup candied pineapple
• 1 cup walnuts or pecans
• 1 mug of bourbon
• 1 cup of butter
• 2 teaspoons of baking powder
• 1 teaspoon of vanilla extract
• pinch of salt

Method:

1. Preheat the oven to 300°F and grease and line a baking sheet or mold well.
2. Cut the candied pineapple into pieces and the cherries in half (if they are not already.).
3. Chop the nuts into smaller pieces.
4. Lightly dust the fruit and nuts with a bit of flour.
5. In a bowl, beat the softened butter with the sugar until smooth and creamy.
6. Sift flour, baking powder, and salt.
7. Whisk some flour into the butter mixture.
8. Then, add one egg yolk.
9. Add the flour, egg, and flour alternately until all the egg yolks and flour are incorporated into the batter.
10. Add chopped pecans and a third of the bourbon to the batter.
11. Add the candied pineapple and another third of the cup of bourbon.
12. Then, add the candied cherries and the last bit of bourbon along with the vanilla extract.
13. Whip the egg whites until stiff and mix it carefully into the dough.
14. Pour the resulting dough into the mold and bake slowly in the oven for about two and a half hours.
15. If the top of the sandwich starts to brown too much, cover the pan with foil.

Glace Mixed Fruit Bunt Cake

A Newfoundland Christmas tradition, Glace Mixed Fruit Bundt Cake is moist and delicious and perfect for holiday sharing. Its intense sweetness is countered by the tartness and creaminess of the cream cheese and the walnuts mixed inside.

This dessert looks great, baked not only in the classic form of a venison loin but also as a cake.

Ingredients:

• 3 cups plain flour + 2 tbsp plain flour
• 1 cup of butter
• 1 cup of sugar
• 6 egg whites
• 6 egg yolks
• peel from one orange
• 1 cup raisins
• 1 cup of walnuts
• 1 and 1/2 cups of candied fruit
• 3/4 cup dried apricots
• 2 teaspoons of baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon of ground cloves
• pinch of salt

Method:

1. Preheat the oven to 325°F.
2. Grease and empty the baking dish.
3. Combine the flour, baking powder, salt, nutmeg, and cloves in a large bowl.
4. In another bowl, beat the butter and sugar.
5. Then, gradually add the egg yolks and orange peel.
6. Slowly mix in the dry and wet ingredients until well combined.
7. In a bowl, mix the candied fruit, dried fruit, raisins, and nuts with two tablespoons of plain flour.
8. Then, mix the fruit mixture into the dough.
9. The last thing to come is the snow whipped from six egg whites.
10. Bake the protein sandwich for approximately 75 minutes.

Lemon Glaze Christmas Fruitcake Recipe

You can also decorate the Fruitcake according to your taste with a topping, sugar, chocolate, or, as in this case, lemon topping is best.

Ingredients:

• 2 cups all-purpose flour
• 2 cups butter
• 1 cup powdered sugar
• 1 cup raisins
• 1 cup dried apricots
• 1 cup candied fruit
• 3/4 cup almonds
• 5 egg whites
• 5 egg yolks
• 1 tbsp rum
• 3 teaspoons of baking powder
• 1 teaspoon of vanilla extract

Glaze

• 1 cup powdered sugar
• 3 tbsp freshly squeezed lemon juice
• 2 tbsp hot water
• 1 tbsp melted butter

Method:

1. Chop the dried apricots and mix them with the raisins and candied fruit.
2. Add a tablespoon of flour and mix well to coat everything evenly.
3. Preheat the oven to 320°F.
4. Beat the butter with the icing sugar until foamy.
5. Gradually add the egg yolks, beating well after each addition.
6. Add rum and vanilla extract.
7. Gradually add sifted flour and baking powder to the resulting mixture.
8. Beat the egg whites until stiff peaks form, and carefully add them to the mixture.
9. Finally, mix in the fruit and almonds.
10. Bake in a preheated oven for 30 minutes, then increase the temperature to 360°F and bake for another 20-30 minutes.
11. Let the egg white sandwich cool, and in the meantime, prepare the topping.
12. In a small bowl, mix the icing sugar, water, lemon juice, and butter and beat until smooth.

Jeweled Fruitcake

This jeweled fruitcake is simply fantastic!

Adding gingerbread spices to the dough sounds like a great idea to enhance the flavor and aroma.

It’s always fun to experiment with different ingredients and spices in baking to create unique and delicious treats.

Ingredients:

• 1-1/2 cups all-purpose flour
• 1-1/2 cups sugar
• 1/2 cup cane sugar
• 1/2 cup milk
• 80 ml of sunflower oil
• 3 eggs
• 1 teaspoon baking powder
• 3/4 cup candied fruit
• 3/4 cup raisins
• 1 tbsp gingerbread spice
• 2 packages (8 ounces each) pitted dates, chopped
• 1 teaspoon of lemon juice
• pinch of salt

Method:

1. Sprinkle two tablespoons of flour over the candied fruit and raisins and mix.
2. In another bowl, mix the flour, baking powder, gingerbread spice, and salt.
3. In a separate bowl, beat the egg yolks with brown sugar.
4. Then, add the milk and sift the dry ingredients.
5. Mix gently; the dough should not have any lumps.
6. Beat five egg whites until stiff, add lemon juice to it.
7. Gradually add white sugar while whisking.
8. Gradually and carefully mix the snow into the dough.
9. Then, slowly add the fruit.
10. Pour the dough into the greased and filled mold in which you will bake the cake.
11. Place in an oven preheated to 320°F and bake for approximately 50 minutes.
12. Then, reduce the temperature to 290°F and bake for 10-15 minutes.

How to properly whip snow from egg whites?

Well-beaten snow is the basis for the success of a fluffy protein sandwich. In general, the snow is better whipped from the freshest possible eggs.

It is also important to use eggs at room temperature, not those just taken out of the fridge, and to be careful not to let even the slightest “piece” of yolk jump into the whites.

Then, add the resulting snow to the dough in parts carefully so that it remains smooth and stiff.

What should I do if I can’t whip the egg whites?

If while whipping, you feel that the egg whites are not stiffening to your liking, add a small amount of sugar, preferably crystal, or a pinch of salt and a teaspoon of water.

Properly whipped snow can be recognized because the egg whites form a thick foam that stays in the container even after it is turned upside down.