Holiday Fruitcake

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Published: 1/13/2020

This fruitcake is just the right balance of sweet, moist, and crunchy.

Serves: 16 Save

Ingredients (11)

  • 1/2 cup mixed dried fruit, such as dried cranberries, cherries, peaches, currants, raisins, apple or apricots
  • 2 cup strong brewed Chai tea, chilled
  • 1/2 cup sugar
  • 1 egg
  • 2 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Finely grated rind of 1 orange
  • 1/2 cup mixed chopped nuts

Directions

  1. Soak dried fruit in the chilled tea at least 4 hours or up to overnight.
  2. Preheat oven to 350F. Grease a Bundt pan or large loaf pan.
  3. In a large bowl, whisk sugar and egg together until well mixed. Stir in flour, baking powder and spices. Mixture will be dry and crumbly.
  4. Add tea-soaked fruit, orange rind, nuts, and all the tea left in the bowl. Stir until batter is wet throughout.
  5. Scrape batter into prepared pan. Bake 35 to 45 minutes, until a wooden toothpick inserted in the cake comes out clean. Let cool in pan about 10 minutes, then turn out onto a cooling rack. Serve warm or let cool and wrap well to serve later.

Gingerbread Espresso Martini

The Bar

Ingredients (7)

  • 1 oz. Ketel One Vodka
  • 0.5 oz. Baileys Original Irish Cream
  • 1 oz. Brewed Espresso or Coffee, Cooled
  • 0.25 oz. Ginger Simple Syrup*
  • 2-4 1/2 Inch Slices Fresh Ginger, to Taste
  • 3 Espresso Beans to Garnish
  • Candy Cane Garnish
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