19 Steam Christmas Fruit Cake Recipe They're Simply Irresistible!

Ingredients

For the cake:

• 1 cup raisins
• 1 cup dried cranberries
• 1 cup chopped dried apricots
• 1 cup chopped dates
• 1 cup chopped dried figs
• 1 cup chopped candied cherries
• 1 cup chopped candied orange peel
• 1 cup chopped candied ginger
• 1 cup chopped walnuts
• 1 cup chopped almonds
• 1 cup brandy or rum
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract

For the steaming process:

• Large pot with steamer insert
• Aluminum foil
• Clean dish towel

Instructions

1. Prepare the fruits and nuts:

In a large bowl, mix together the raisins, cranberries, apricots, dates, figs, cherries, orange peel, ginger, walnuts, and almonds. Add the brandy or rum and stir until all the fruits and nuts are well coated. Cover the bowl and let it sit overnight to allow the fruits to absorb the alcohol.

2. Prepare the cake batter:

In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, allspice, cloves, and salt. In a stand mixer or using a hand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

3. Combine the fruits and batter:

Using a spatula, gently fold the fruit mixture into the cake batter until evenly distributed.

4. Prepare the steamer:

Fill a large pot with about 2 inches of water and place the steamer insert inside. Cover the pot and bring the water to a boil over medium-high heat.

5. Steam the cake:

Grease a 9-inch round cake pan and line the bottom with parchment paper. Pour the cake batter into the prepared pan and smooth the top with a spatula. Cover the pan with a clean dish towel and then tightly wrap it with aluminum foil to prevent any steam from entering the pan.

Place the cake pan in the steamer insert and cover the pot. Reduce the heat to medium and let the cake steam for 3 hours. Check the water level occasionally and add more if needed.

6. Cool and store:

After 3 hours, remove the cake pan from the steamer and let it cool for 10 minutes. Remove the foil and towel and let the cake cool completely in the pan before removing it. Once cooled, carefully remove the cake from the pan and discard the parchment paper. Wrap the cake in plastic wrap and store it in an airtight container for up to a week.

There you have it - a steamingly delicious Christmas fruit cake that will be the star of your holiday dessert table. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Happy baking and happy holidays!