Filipino Christmas Fruitcake Recipe

The Magical Filipino Christmas Fruitcake

Christmas in the Philippines is a grand affair, and the fruitcake is a popular gift to friends and loved ones.

This dense yet moist cake is packed with a variety of dried fruits and nuts, all soaked in liquor, giving it a rich and distinct flavor.

It's not just a dessert - it's a slice of Filipino culture and tradition.

A Brief History

Fruitcake, for many, is synonymous with the holiday season. Its origins trace back to ancient Rome, where a primitive version was made with pomegranate seeds, pine nuts, and barley mash. Over centuries, the recipe evolved, and each culture added its unique touch.

The Filipino Christmas Fruitcake is a testament to the Philippines' rich history and diverse culinary influences. Embellished with an assortment of dried fruits and nuts, it boasts an irresistible aroma of spices and a hearty texture that leaves you yearning for more.

Ingredients

For the Soaked Fruit and Nuts

• 500g of mixed dried fruits
• 150g of raisins or sultanas
• 100g of pitted dates, or other dried fruits
• 300g of mixed nuts
• 120g of rum or brandy

For the Batter

• 60g of butter
• 110g of brown sugar
• 60g of honey
• 2 large eggs
• 60g of orange juice
• 50g of molasses
• 140g of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of nutmeg
• 1/8 teaspoon of allspice

Topping

• Glazed cherries for topping
• 2 tablespoons of brandy, for brushing

Let's Stir Up Some Magic!

1. Allow the dried fruits and mixed nuts to soak in the rum or brandy overnight, infusing them with a rich, boozy flavor.
2. Once thoroughly soaked, initiate the creaming process. Start with the butter and sugar, gradually introducing the eggs, honey, molasses, and orange juice.
3. Gather all the dry ingredients, mixing them together before introducing them to the wet ingredients. Remember, a gentle hand is key here, overmixing could be your undoing.
4. Gently fold the soaked fruit and nut mixture into the batter.
5. Distribute the batter into two 8-inch pans lined with parchment paper. Bake at 150C for around 2 hours or until a toothpick inserted into the center comes out clean. Allow to cool.
6. For the final touch, brush all sides with brandy or rum. This not only imparts additional flavor but also gives the cake an appealing gloss.

Nutrition Breakdown

Per serving of around 100g, you'll get:

• Calories: 384kcal
• Carbohydrates: 54g
• Protein: 9g
• Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 113mg
• Sodium: 179mg
• Potassium: 424mg
• Fiber: 3g
• Sugar: 36g
• Vitamin A: 311IU
• Vitamin C: 7mg
• Calcium: 83mg
• Iron: 2mg

Substitutions for the Adventurous

Can't find all the ingredients? No worries! You can replace molasses with honey or brown sugar. If allspice is unavailable, a mix of cinnamon, nutmeg, and clove can work just as well. You can also substitute brandy with apple juice for a non-alcoholic version.

Serving Suggestions

Filipino Christmas Fruitcake pairs beautifully with a warm cup of tea or coffee. For a more festive feel, serve it with a glass of red wine or eggnog. The robust flavors of the fruitcake complement the full-bodied richness of these beverages, offering a culinary experience that's pure holiday bliss.

Fruitcake Baking Tips and Tricks

• Soaking the fruits and nuts overnight is crucial. It not only softens them but also enhances their flavor.
• Avoid overmixing the batter. Overmixing can lead to a dense cake, so just mix until the ingredients are incorporated.
• Line your baking pans with parchment paper for easy removal.
• Check your cake for doneness by inserting a toothpick in the center. If it comes out clean, your cake is ready.
• Brush the cake with brandy or rum after baking for extra moistness and flavor.

FAQs

How can I store the Filipino Christmas Fruitcake?

The cake can be stored at room temperature for about a week. If you wish to store it longer, refrigerate it. For freezing, wrap the cake in plastic wrap and then in foil. It can last up to a year in the freezer.

Can I use fresh fruits instead of dried ones?

For this recipe, dried fruits work best as they absorb the rum or brandy and enhance the overall flavor of the cake. Fresh fruits may not yield the same results.

What if I don't have brandy or rum?

You can use apple juice or another fruit juice as a non-alcoholic substitute.

What's the best time to start preparing the Filipino Christmas Fruitcake?

The beauty of this fruitcake is that it tastes even better with time. Start preparing a week or two before Christmas for the flavors to develop.

Is it necessary to brush the cake with alcohol after baking?

Brushing the cake with alcohol not only adds flavor but also helps preserve the cake. If you prefer a non-alcoholic version, you can skip this step or use fruit juice instead.