Can I make this fruitcake without alcohol?

Yes! You can replace the rum or brandy with orange juice or apple juice. The flavor will be lighter but still delicious and festive.

How long does Filipino fruitcake last?

When tightly wrapped and stored in an airtight container, it can last up to 3 weeks at room temperature or 3 months in the fridge. The flavor actually improves with age.

Can I bake this ahead for Christmas?

Absolutely. Bake the fruitcake a week or two before Christmas, brush it with rum every few days, and store it tightly wrapped for a deeper, matured flavor.

What’s the best way to serve fruitcake?

Slice thinly and serve with coffee or tea. You can also warm slices slightly and top with whipped cream or butter for a rich treat.

Can I gift this Filipino fruitcake?

Definitely! Wrap it in parchment and festive foil or a tin. It’s a thoughtful and traditional holiday gift that lasts for weeks.

Filipino Holiday Fruitcake (Moist, Boozy & Perfectly Spiced!)

Name: Filipino Holiday Fruitcake (Moist, Boozy & Perfectly Spiced!)
Prep time: 12 h
Cook time: 2 h
Total time: 14 h
Yield: 16
Ingredients: 500 gram mixed dried fruits (soaked in rum or brandy overnight); 150 gram raisins or sultanas; 100 gram pitted dates (or other dried fruits); 300 gram mixed nuts (soaked in rum or brandy overnight); 120 gram rum or brandy; 60 gram butter (melted); 110 gram brown sugar; 60 gram honey; 2 piece egg (large); 60 gram orange juice; 50 gram molasses; 140 gram flour (all-purpose, sifted); 1 teaspoon baking powder; 0.5 teaspoon salt; 0.25 teaspoon nutmeg; 0.125 teaspoon allspice; glazed cherries (for topping); 2 tablespoon brandy (for brushing)

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!

Allow the dried fruits and mixed nuts to soak in the rum or brandy overnight, infusing them with a rich, boozy flavor.
Once thoroughly soaked, initiate the creaming process. Start with the butter and sugar, gradually introducing the eggs, honey, molasses, and orange juice.
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.
Gently fold the soaked fruit and nut mixture into the batter.
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.
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.