Holiday Fruitcake

Holiday Fruitcake

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

Serves: 16 Save

Ingredients (17)

  • ¼ cup Dried Cranberries
  • ¼ cup Dried Cherries
  • ¼ cup Dried Currants
  • ¼ cup Raisins
  • 2 cup Brewed Chai Tea
  • ½ cup Sugar
  • 1 Egg
  • 2 cup All Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Cloves
  • ¼ tsp Ground Nutmeg
  • 1 Orange
  • ¼ cup Chopped Walnuts
  • ¼ cup Chopped Almonds
  • ¼ cup Chopped Pecans
  • ¼ cup Chopped Pistachios


  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.