Do you love holiday baking? You will love this Claxton Fruit Cake Recipe. Today you will learn how to make Claxton Fruit Cake easily.
We will share the best ingredients for Claxton Fruit Cake. It is a sweet holiday tradition for your family. Let us start baking this delicious cake now.
What Makes This Recipe Special
This recipe has a legendary Southern flavor. It tastes like sweet honey and rich molasses. The texture is very dense and heavy. It has way more fruit than actual cake batter. Every single bite is chewy and crunchy.
Is this recipe hard to make? Not at all. It is super simple for beginners. You just mix things in one large bowl. The baking time is a bit long. It takes about an hour in the oven. But the delicious smell is worth the wait. Your whole kitchen will smell like Christmas morning.
Recipe Overview
- Cuisine – American
- Course – Dessert
- Total Servings – 16
- Prep Time – 30 minutes
- Cook Time – 70 minutes
- Total Time – 1 hour 40 minutes
Equipment List
- Large mixing bowl: You need this to combine the dense fruits and nuts.
- Loaf pans: These hold the heavy batter during baking.
- Measuring cups: Use these to get the exact amounts of flour.
- Wooden spoon: This helps you stir the thick, heavy cake mix.
- Parchment paper: Line your pans with this so nothing sticks.
- Wire cooling rack: Place hot cakes here to cool down safely.
Ingredients You Need for Claxton Fruit Cake
- Candied pineapple: This adds a tropical sweetness to every bite.
- Candied cherries: They give bright holiday color and sugary flavor.
- Raisins: Dark and juicy raisins add a classic deep taste.
- Glazed orange peel: This offers a sharp, citrusy kick.
- Walnuts: They give a wonderful, earthy crunch to the mix.
- Pecans: Classic Southern nuts that make the cake extra rich.
- All purpose flour: This holds all the heavy fruits together nicely.
- Granulated sugar: It makes the cake batter sweet and tender.
- Unsalted butter: This provides a rich, moisture packed crumb texture.
- Whole eggs: They bind the batter so it stays firm.
- Baking powder: A small pinch helps the dense cake rise.
- Salt: It balances all the intense, sweet fruit flavors.
How to Assemble
Step 1:
Preheat your oven to 300 degrees Fahrenheit first. Line your loaf pans with greased parchment paper carefully.
Step 2:
Chop all your candied fruits and crunchy nuts finely. Toss them into a huge mixing bowl together now.
Step 3:
Add a cup of flour to the fruits. Toss well so the fruit pieces do not sink.
Step 4:
Whisk the remaining flour, baking powder, and salt together. Set this dry mixture aside for a brief moment.
Step 5:
Cream the soft butter and sugar in another bowl. Beat them until the mixture looks fluffy and light.
Step 6:
Add your eggs to the butter one by one. Mix thoroughly after each egg is added into it.
Step 7:
Pour the wet batter over your floured fruits. Stir gently using your sturdy wooden spoon until wet.
Step 8:
Spoon the thick batter into your lined loaf pans. Press it down firmly with a spatula to pack.
Step 9:
Bake the loaves for about sixty to seventy minutes. The tops should look golden brown and feel firm.
Step 10:
Cool the cakes completely on a wire rack. Slice them thinly with a sharp knife before serving.
Recipe Success Tips
- Chop all fruits evenly.
- Coat fruits in flour fully.
- Do not overmix the batter.
- Bake at low heat slowly.
- Cool completely before slicing down.
- Use a serrated knife always.
How To Store Leftover
Wrap your leftover fruit cake tightly in plastic wrap. Put it inside an airtight container. Keep it in the fridge for up to three months.
You can also freeze it for a whole year. The flavor actually gets better over time. Just slice it while it is cold for clean cuts.
Sides & Pairings Suggestions
Serve thin slices of this rich cake with hot drink options. Black coffee pairs beautifully with the intense sweetness.
Hot tea or warm eggnog also tastes amazing next to it. You can serve it with sharp cheddar cheese too. The salty cheese cuts through the sugary fruit flavor perfectly.
Nutritions
| Nutrient | Value per Serving |
| Calories | 240 kcal |
| Total Fat | 9 g |
| Carbohydrates | 38 g |
| Sugars | 25 g |
| Protein | 3 g |
FAQs about Claxton Fruit Cake Recipe
Can I use different nuts in this cake?
Yes. You can use almonds or hazelnuts instead of pecans. Just keep the total weight of the nuts exactly the same.
Why did my fruit cake crumble so easily?
Your cake was likely too hot when you sliced it. Always let the cake cool completely in the fridge before cutting.
Can I add alcohol to this recipe?
Yes. You can splash some brandy over the baked cake. Wrap it up to let the deep flavors soak in.
How long does this holiday cake last?
It lasts a very long time due to the sugar. It stays fresh for months inside a cold refrigerator.
Final Thoughts
This homemade dessert brings true holiday joy to the table. It is packed with rich tradition and sweet memories. Share a loaf with your neighbors this winter season. They will love the rich taste. Happy baking to you and your family.
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Claxton Fruit Cake Recipe
Equipment
- Large mixing bowl
- Loaf pans
- Measuring cups
- Wooden spoon
- Parchment paper
- Wire cooling rack
Ingredients
- 2 cups CANDIED PINEAPPLE
- 2 cups CANDIED CHERRIES
- 1 cup RAISINS
- 0.5 cup GLAZED ORANGE PEEL
- 1 cup WALNUTS
- 1 cup PECANS
- 2 cups ALL PURPOSE FLOUR
- 1 cup GRANULATED SUGAR
- 0.5 cup UNSALTED BUTTER
- 3 large EGGS
- 1 tsp BAKING POWDER
- 0.5 tsp SALT
Instructions
- Preheat your oven to 300 degrees Fahrenheit first. Line your loaf pans with greased parchment paper carefully.
- Chop all your candied fruits and crunchy nuts finely. Toss them into a huge mixing bowl together now.
- Add a cup of flour to the fruits. Toss well so the fruit pieces do not sink.
- Whisk the remaining flour, baking powder, and salt together. Set this dry mixture aside for a brief moment.
- Cream the soft butter and sugar in another bowl. Beat them until the mixture looks fluffy and light.
- Add your eggs to the butter one by one. Mix thoroughly after each egg is added into it.
- Pour the wet batter over your floured fruits. Stir gently using your sturdy wooden spoon until wet.
- Spoon the thick batter into your lined loaf pans. Press it down firmly with a spatula to pack.
- Bake the loaves for about sixty to seventy minutes. The tops should look golden brown and feel firm.
- Cool the cakes completely on a wire rack. Slice them thinly with a sharp knife before serving.
Notes
- Chop all fruits evenly.
- Coat fruits in flour fully.
- Do not overmix the batter.
- Bake at low heat slowly.
- Cool completely before slicing down.
- Use a serrated knife always.
