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5 Classic Christmas Desserts

Love it or hate it, fruitcake is a staple of Christmas.
Love it or hate it, fruitcake is a staple of Christmas.

Take it or leave it, fruitcake is a holiday regular that has been around for generations. This recipe is alcohol-free, but you can always add 1/4 cup of brandy or rum to spice things up a bit.


  • 1 1/2 cups raisins
  • 1 1/4 cups dried currants
  • 4 oz pitted and chopped dates
  • 1/2 cup halved maraschino cherries
  • 1/2 cup chopped citron
  • 1 cup chopped walnuts
  • 1 cup chopped pecans
  • 2 1/2 cups sifted flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 5/8 cup butter or margarine
  • 1 cup sugar
  • 1 tablespoon light corn syrup
  • 1/2 cup red currant jelly
  • 3 eggs
  • 1/2 cup orange juice


  • Preheat oven to 275 degrees Fahrenheit (135 degrees Celsius)
  • In a large mixing bowl, combine raisins, currants, dates, cherries, citron, walnuts and pecans.
  • In a different mixing bowl, combine and sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
  • In a third bowl, combine butter and 1 cup sugar until fluffy. Beat in light corn syrup and currant jelly. Add eggs one at a time and beat well after each egg.
  • Add dry ingredients and orange juice, alternately and a little at a time, beating well on a low speed after each addition.
  • Pour the batter over the fruit and nut mixture and mix with a wooden spoon.
  • Grease a 10-inch tube pan and spread batter evenly.
  • Bake for 2 hours or until a wooden toothpick placed in the center comes out clean.
  • Cool for 10 minutes and remove from pan.