Soaking fruits for Christmas Cake is the first step to making the traditional rich Christmas Fruitcake. Learn how to soak dried fruits the right way with this handy tutorial. They add amazing flavor, richness, and moisture to the fruit cake.
I baked my first-ever fruit cake in 2015! And since then it’s been a tradition to make it every Christmas just like my Mother-in-law does.
The first step of making the Rich Christmas Fruit Cake or plum cake requires soaking the fruits in liquor. The dry fruits rehydrate and turn plump and juicy lending a boozy, decadent, and rich flavor to the fruit cake.
My Mum-in-law makes the best fruit cake ever! People often help themselves with seconds! Yes, it is that good!
Now, each family has their own way of making this cake, from the kind of dry fruits they use or the recipe for the cake. Regardless of whatever dry fruits you use, it is necessary to soak them in some sort of liquid in order to macerate them and get them prepped up to be used in the fruit cake.
- Ingredients needed
- How to soak the fruit for Christmas cake – Step-by-step process
- Storage instructions
- Recipe Tips
- Frequently Asked Questions (FAQs)
- Soaking Fruits For Christmas Cake
Ingredients needed
I’ve used the following ingredients;
Dry fruits: I’ve used black raisins, raisins, black currants, unsweetened dried cranberries, dried apricots, prunes, tutti frutti, candied orange peel, and candied ginger.
Liquor: I’ve used dark rum to soak the fruits.
How to soak the fruit for Christmas cake – Step-by-step process
Step 1: Chop the fruits and mix
Chop up dry fruits like prunes, dried apricots, candied ginger, and candied orange peel. Remove the stems, if any of the raisins, and chop them in half if they are big. ( Photo 1 )
Add the chopped dry fruits to a bowl and mix well. If you want to add some orange marmalade, you can do so at this point and mix it well. About a 1/4 cup of marmalade is good. ( Photos 2 and 3 )
Step 2: Transfer to a glass jar and pour rum
Transfer the fruit mixture into an airtight glass jar. ( Photo 4 )
Pour rum over the fruits, just enough to immerse them completely. ( Photo 5 )
Close the jar and give it a shake. ( Photo 6)
Store at room temperature until further use. Give the jar a shake every 2-3 days to ensure that the fruits are evenly soaked.
Step 3: Add more rum as needed after a couple of days
Check the jar in a few days, if most of the alcohol is soaked up, then add some more. ( Photos 7 and 8 )
Storage instructions
Store the glass container in a cool and dry place. Remember to give it a shake every other day.
If most of the liquor is absorbed, add some more. The fruits should always remain submerged in the liquor.
Recipe Tips
Use your own mix of dry fruits: There is no hard and fast rule here that you must only use the dry fruits listed. This assortment of dry fruits works great for us. I know of someone who doesn’t like raisins in the cake, so she adds more candied fruit. Likewise, feel free to add whatever you like. Totally up to you! Make it your own 🙂
Uniform-sized pieces of dry fruits: Chop up the dry fruits into more or less even sizes before soaking. If the raisins are long, chop them in half. This will prevent the cake from crumbling too much while slicing it.
Use a glass or ceramic jar: Avoid using metallic containers to soak the fruits as the alcohol tends to react with these materials. Make sure that your glass/ceramic jar is airtight.
Leave about 2 to 3 inches of headspace in the jar: Avoid filling the fruits right up to the brim since they soak up the liquor and plump up.
Give the jar a good shake every other day: Do not forget about the jar once you soak your fruits. Do remember to give it a good shake or mix it with a clean, dry spoon. Check the alcohol levels and if it has reduced, add more.
Add some jam or citrus zest to the fruit mixture: You can add some orange marmalade if you love the citrusy flavor and the subtle bitterness it adds to the cake. You may also use other jams like blueberry, strawberry, etc. Some people also like adding lemon or orange zest. It really depends on what flavor you’d like in the final cake.
What dry fruits can be added to the rich Christmas fruit cake?
Use your choice of favorite dried fruits and liquor or a combination of liquors. My Mum-in-law uses these proportions.
- 300 grams of raisins (mixed)
- 100 grams of dates
- 100 grams of walnuts.
I’ve been experimenting with my assortment of dry fruits over the years and I tend to include a lot more while keeping the net quantity more or less the same. I’ve used black raisins, raisins, dried black currants, dried cranberries, prunes, apricots, tutti frutti, candied orange peel, and candied ginger.
You can also use red or green glace cherries, figs (if you don’t mind the tiny seeds), dried blueberries, etc.
I’ve also I’ve also skipped adding the nuts this time and will add them later into the cake batter.
What is the best liquid to soak dried fruit in for Christmas cake?
Typically, the dried fruits are soaked in liquor. In India, most folks use Old Monk dark rum. However, you can use spiced rum or other spirits like brandy, cognac, port wine, Madeira, sherry, etc.
What can I soak the fruit in instead of alcohol?
For a non-alcoholic version, you can use grape juice, cranberry juice, orange juice, or a combination of these juices.
How long should I soak the fruit for Christmas cake?
With alcohol: I suggest soaking the fruits for a minimum of 2 to 3 months in advance. Of course, the longer the better! You can soak the fruits up to a year in advance for a truly boozy fruit cake. If you are crunched for time,1 week or even 1 day of soaking the fruit works fine. But, it is best to plan in advance.
Here’s a timeline that you can use as a guide:
- Soak fruits 2-3 months in advance.
- Bake the cake in the first week of December or at least two weeks before Christmas.
- Mature the cake by feeding it with 2 tablespoons of rum after it’s baked, while it is warm, and then with another 1 to 2 tablespoons of rum once or twice a week until Christmas. Keep an eye on the cake as it is easy to overfeed it and it will turn soggy.
Please note, that this is what I like to follow. People have their own timelines, as some may prefer to bake the cake in October and feed the cake for 12 weeks. Some bake the cake a couple of days prior to Christmas and feed the cake only once after it’s baked. You can always experiment and see what works for you. Typically, In India, most folks bake their cakes a couple of days or weeks before Christmas.
Without alcohol: Store it in the refrigerator. Soak it only a week before you intend to bake the cake.
How much alcohol to use to soak the fruits for Christmas cake?
This will depend on the volume of the jar you use. There is no fixed quantity here. You need enough alcohol to cover the dry fruits completely. The fruits will soak up the alcohol and plump up. Add more alcohol as needed to submerge the fruits.
How many cakes can I make with this quantity of rum-soaked dried fruits?
This totally depends on what the recipe calls for and also on your preference for the fruit-to-cake crumb ratio. If you prefer more fruits in the cake you can double up this recipe.
My Mum-in-law soaks 500 grams of fruit for a 2.5 kg fruit cake. Her recipe makes a standard bundt cake and an 8-inch round cake. The fruit-to-crumb ratio is slightly less in this cake, but it still tastes so rich and decadent.
You can use this entire batch of soaked fruits to make one 9 x 2-inch square cake, a 10 x 2-inch round cake pan, or a standard bundt cake. This will yield a good amount of fruit-to-crumb ratio.
What else can I make with rum-soaked fruits?
You can make so many other things like;
- Breads like cinnamon rolls, buns, etc
- Scones
- Spruce up a simple cake batter
- Brownies
- Ice creams, rum and raisin ice cream, anyone???
- As a topping on desserts
Have you soaked your dried fruits for the rich fruit cake yet?
I would love to hear from you! Please be sure to share your feedback and/or give this recipe a rating in the comment below. Your reviews help others know the recipe better too.
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Soaking Fruits For Christmas Cake
Ingredients
- 100 grams black raisins, 2/3 cup
- 100 grams raisins 2/3 cup
- 50 grams dried black currants, 1/3 cup
- 50 grams unsweetened dried cranberries, 1/3 cup
- 50 grams dried apricots, 1/3 cup
- 50 grams prunes, deseeded, 1/3 cup
- 50 grams tutti-frutti, 1/3 cup
- 25 grams candied orange peel, heaping 1/8 cup
- 25 grams candied ginger, 1/8 cup
- 2 cups dark rum, or as needed (you may use your favorite liquor)
Instructions
Chop the fruits and mix
- Chop up the dry fruits like prunes, apricots, candied ginger, and candied orange peel.
- Remove the stems, if any of the raisins, and chop them in half if they are big.
- Add the chopped dry fruits to a bowl and mix well. If you want to add some orange marmalade, you can do so at this point and mix it well. About a 1/4 cup of marmalade is good.
Transfer to a glass jar and pour rum
- Transfer the fruit mixture into an airtight glass jar.
- Pour rum over the fruits, just enough to immerse them completely
- Close the jar and give it a shake.
- Store at room temperature until further use. Give the jar a shake every 2-3 days to ensure that the fruits are evenly soaked.
Add more rum as needed after a couple of days
- Check the jar in a few days, if most of the alcohol is soaked up, then add some more.
Video
Notes
Soaking Fruits For Christmas Cake
Ingredients
- 100 grams black raisins, 2/3 cup
- 100 grams raisins 2/3 cup
- 50 grams dried black currants, 1/3 cup
- 50 grams unsweetened dried cranberries, 1/3 cup
- 50 grams dried apricots, 1/3 cup
- 50 grams prunes, deseeded, 1/3 cup
- 50 grams tutti-frutti, 1/3 cup
- 25 grams candied orange peel, heaping 1/8 cup
- 25 grams candied ginger, 1/8 cup
- 2 cups dark rum, or as needed (you may use your favorite liquor)
Instructions
Chop the fruits and mix
- Chop up the dry fruits like prunes, apricots, candied ginger, and candied orange peel.
- Remove the stems, if any of the raisins, and chop them in half if they are big.
- Add the chopped dry fruits to a bowl and mix well. If you want to add some orange marmalade, you can do so at this point and mix it well. About a 1/4 cup of marmalade is good.
Transfer to a glass jar and pour rum
- Transfer the fruit mixture into an airtight glass jar.
- Pour rum over the fruits, just enough to immerse them completely
- Close the jar and give it a shake.
- Store at room temperature until further use. Give the jar a shake every 2-3 days to ensure that the fruits are evenly soaked.
Add more rum as needed after a couple of days
- Check the jar in a few days, if most of the alcohol is soaked up, then add some more.
Video
Notes
These Mexican wedding cookies are buttery, nutty, bursting with rich flavor, and have a crumbly and melt-in-the-mouth texture!
They only need 7 ingredients and are so easy to make! These powdered sugar-dusted cookies are sure to make a festive addition to your Christmas cookie tray!
Mexican wedding cookies are always a hit in my family and one that I love to include in my Christmas sweet platter!
Though Mexican wedding cookies are a classic Holiday treat, I do not have any memories associated with them. It is not something that I grew up eating around the Holidays!
But thanks to the time I’ve spent in the US, I’ve come to learn of other cultures and a variety of treats that are associated with Christmas. I’m creating new memories for my children and I hope they will remember them in the years to come!
Different variations of one cookie!
Mexican wedding cookies are also known by other names like Mexican wedding cakes, polvorones, sugar butterballs, pecan butterballs, or Russian tea cakes. Polvorones are derived from the Spanish word ‘polvo’ which means dust or powder.
There are quite a few variations of these cookies, like snowballs, Italian wedding cookies, pecan sandies, Greek kourabiedes, and almond crescents depending on the type of nuts used in the recipe.
Contrary to its name, I see no reason why they should only be reserved for serving as favors for weddings. These are great all year round or just to satisfy those sweet cravings!
These sweet butter balls speckled with pecans have a soft, flaky, and crumbly interior and they simply fall apart and melt in the mouth. These are absolutely moreish and I bet you won’t be able to stop at one.
Why you will love this recipe?
☑ These are easy to put together
☑ So addictive
☑ One-bowl recipe
☑ Egg-free
☑ Looks so dreamy and festive making it a lovely addition to your Christmas cookie platter
☑ They make great edible gifts
☑ Great with a hot cup of tea, coffee, hot chocolate, or a beverage of your choice
Ingredients needed to make Polvorones
To make these scrumptious cookies, you will need the following 7 ingredients;
- All-purpose flour
- Butter: I’ve used unsalted butter. You may use salted butter too, simply skip the salt.
- Confectioners’ sugar: Also known as powdered sugar. Sugar is used in the dough as well as to coat the cookies.
- Pecans: This adds a nuttiness and elevates the overall flavor of the cookies. I toasted whole pecans and ground them coarsely in a blender.
- Flavoring: I’ve used vanilla and almond extract in this recipe. Almond extract enhances the nuttiness of the pecans, and a little goes a long way!
- Salt: Enhances the flavor and balances the sweetness in these cookies.
How To Make Mexican Wedding Cookies – Step-By-Step Process
Step 1: Cookie dough
Add 1/2 cup unsalted butter (room temperature) to a large mixing bowl. Place a fine mesh sieve and sift 1/4 cup of confectioners’ (powdered) sugar. Beat on medium-high speed until light and fluffy, scraping down the sides and the bottom of the bowl in between. ( Photos 1 to 5 )
Add 1 teaspoon of vanilla and 1/4 teaspoon of almond extract and beat on medium speed until well combined. ( Photos 6 to 9 )
Place a fine mesh sieve over the bowl, and sift 1 cup all-purpose flour and 1/8 teaspoon kosher salt. Add 1/2 cup coarsely ground toasted pecans. ( Photos 10 to 12 )
Beat on low speed or mix using a spatula, just until combined. Do not overmix! ( Photos 13 and 14 )
Cover with cling wrap and chill the dough for 30 minutes. ( Photo 15 )
Note: You can either refrigerate the dough at this stage or shape it into balls and refrigerate the baking tray with dough balls (whatever works for you!)
Step 2: Shape dough and bake
Preheat the oven to 350° F (180° C), and position a rack in the middle of the oven. Line a baking sheet with Silpat or parchment paper.
Form dough into 1-inch balls (I used a tablespoon to form uniform-sized cookies) and place them about 2 inches apart on the prepared baking sheet. ( Photos 16 and 17 )
Bake for 15 to 18 minutes or until they turn golden brown around the edges. Every oven is different, so please keep an eye out! ( Photo 18 )
Allow the cookies to cool down for 5 minutes on the baking sheet. ( Photos 19)
The bottom of the cookies are a beautiful golden brown color! ( Photo 20 )
Step 3: Roll in powdered sugar
Place sifted powdered sugar in a small bowl. Roll warm cookies in powdered sugar and place them on a cooling rack to cool down completely. ( Photos 21 to 23 )
Once cooled to room temperature, roll the cookies a second time in powdered sugar. ( Photos 24 to 26 )
Storage instructions
Place the cookies in a single layer in an airtight container. For a big batch, be sure to stack them between parchment paper in single layers so that they don’t stick to each other.
Store cookies at room temperature for up to 1 week, though I really doubt if it’ll last that long. 😀
Freezing Mexican cookie dough: There are two ways you can go about freezing the dough;
- Freeze the dough as such: Wrap the dough in plastic wrap and place it in a freezer-safe zip-top bag, freeze for up to 3 months. Let thaw overnight in the refrigerator, form 1-inch balls, and bake as instructed above.
- Freeze cookie dough balls: Place the dough balls on a baking sheet, and freeze for 2-3 hours or until solid. Then transfer in a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
Freezing baked cookies: Freeze them in a freezer-safe container or zip-top bag for up to 3 months. Avoid rolling them in powdered sugar as it will melt on thawing.
Recipe Tips
Even though this recipe is fairly simple, here are a few tips to ensure that you make a batch of the best melt-in-the-mouth Mexican wedding cookies.
Pecans: Please make sure the pecans are not rancid. They tend to turn rancid if not stored in proper conditions. Taste one before proceeding with the recipe.
Toasting pecans: I toasted the pecans on low heat in a skillet for 5 to 7 minutes. Do not burn them or they will make the cookies taste bitter. You can also toast them in a 350° F oven for 7 to 8 minutes, shaking the pan occasionally. Once cool, transfer to a food processor and pulse until coarsely ground.
Butter: Do not let the butter soften completely. The best way to test it is by pressing down the butter with your finger, it should leave a dent and not slide down into the butter. This helps if you want to bake the cookies right away without refrigerating the dough if you are in a hurry. The cookies will not spread on baking.
Chilling the dough is optional: If you follow the above tip on softened butter, you will not need to chill the dough. But I do suggest chilling if you have time to spare so that the cookies maintain their ball shape.
Let cool for 5 minutes on the baking sheet: The cookies are very fragile when they are out of the oven. Leave undisturbed for a minimum of 5 to 6 minutes to set before rolling in powdered sugar or they will crumble and fall apart.
Sugar coating for the cookies: I prefer to use a small bowl filled with powdered sugar to coat the warm cookies. Some people prefer using a zip-top bag to coat the cookies with sugar. This can be a hit-or-miss situation since the cookies are delicate when freshly baked, they can crumble and fall apart when you shake the bag.
Coat with powdered sugar twice: For a nice and even coating, roll the cookies twice in powdered sugar. Coating it the first time when the cookies are warm will help the sugar to adhere better and melt ever so slightly creating a sticky coating for the final coat. If you can’t get a nice coating, brush the cookies with a little melted butter and then try rolling them or dusting them with powdered sugar.
Vegan: Swap the butter with vegan butter.
Variations
- Chocolate: Add about 2 tablespoons of unsweetened natural cocoa powder along with the dry ingredients. You can also fold in about 1/4 cup of mini chocolate chips along with the pecans.
- Chocolate dipped: Dip the cookies in melted chocolate and set aside on a tray lined with parchment paper. Chill until the chocolate sets and hardens.
- Spiced cookies: You can flavor the cookie dough with 1/4 teaspoon of warm spices like cinnamon, nutmeg, cardamom, or a teaspoon of pumpkin pie spice blend, etc. For a subtle hint of heat, add about 1/4 teaspoon of chili powder!
- Other nuts: Traditional Mexican wedding cookies are made with pecans and I love to use them in this recipe. But you could also use other nuts like walnuts (the closest substitute), almonds, cashew nuts, hazelnuts, pistachios, Brazil nuts, macadamia nuts, etc.
- Citrus: You can add the zest of a lemon or orange for a burst of citrus flavor!
Can I omit the pecans?
If you are allergic to nuts or simply don’t like them, feel free to omit them. You don’t need to alter anything in the recipe.
Why did my cookies turn flat?
One possibility is that the dough may have been too soft and hence the butter melted quickly causing it to spread out on baking. You can refrigerate the dough balls for about 30 minutes to an hour until they firm up a bit before baking.
Another reason could be that the amount of flour in the cookie dough may have been less. For accurate results, I strongly suggest using a weighing scale. The quantity of flour can alter the outcome of these cookies. Too much flour will cause them to turn dense and dry and little flour will lead to flat cookies. If you don’t have a scale, be sure to use the spoon & level method of measuring flour.
Why are my cookies dry?
There are two possibilities here;
- You added too much flour
- Or you most likely overbaked them and hence they turned out dry. Once they start to turn golden brown around the edges, they are done!
Why is my dough crumbly?
This is more of a shortbread-style cookie recipe as opposed to the soft and chewy chocolate chip cookie recipe and the like.
To test, pinch a portion of the dough and squeeze it tightly in your fists, if it holds shape, it is good. If it is too dry and falling apart, add 1 teaspoon of milk or water at a time, and mix until it holds shape.
Can I make these cookies gluten-free?
A 1:1 substitute of gluten-free flour blend should work easily in this recipe. Though, I haven’t tried it. If you do, please let us know how it turned out.
Are Mexican wedding cookies and Russian tea cakes the same?
One look at the ingredients and you can tell that they are quite indistinguishable. I’m not sure about the origin of these cookies. But here’s what is mentioned on Wikipedia if you are interested.
A reason for the common name “Russian Tea Cake” or any connection to Russian cuisine is unknown. Some have speculated the recipes either derived from other Eastern European shortbread cookies, may have migrated to Mexico with European nuns, or may have been associated with cookies served beside Russian samovars (tea urns). By the 20th century, they were a part of wedding and Christmas, and Easter traditions in the U.S., known by their popular “Russian tea cake” or “Mexican wedding cookie” name.
You may also enjoy these Holiday cookies
Eggless thumbprint cookies
Shortbread cookies
Eggless Linzer cookies
Mexican Wedding Cookies (Polvorones)
Ingredients1x2x3x
- 1/2 cup unsalted butter, room temperature, 113 grams
- 1/4 cup confectioners’/powdered sugar, 35 grams, (plus 3/4 cup more sugar for rolling)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup all-purpose flour, 143 grams
- 1/8 teaspoon kosher salt
- 1/2 cup toasted pecans, coarsely ground, 55 grams
Instructions
Cookie dough
- Add unsalted butter to a large mixing bowl. Place a fine mesh sieve and sift 1/4 cup of confectioners’ sugar. Beat at medium-high speed until light and fluffy, scraping down the sides and the bottom of the bowl in between.
- Add vanilla and almond extract and beat on medium speed until well combined.
- Place a fine mesh sieve over the bowl, and sift all-purpose flour and salt. Add coarsely ground toasted pecans.
- Beat on low speed or mix using a spatula, just until combined. Do not overmix!
- Cover with cling wrap and chill the dough for 30 minutes.
- Note: You can either refrigerate the dough at this stage or shape it into balls and refrigerate the baking tray with dough balls (whatever works for you!)
Shape dough and bake
- Preheat the oven to 350° F (180° C), and position a rack in the middle of the oven. Line a baking sheet with Silpat or parchment paper.
- Form dough into 1-inch balls (I used a tablespoon to form uniform-sized cookies) and place them about 2 inches apart on the prepared baking sheet.
- Bake for 15 to 18 minutes or until they turn golden brown around the edges. Every oven is different, so please keep an eye out!
- Allow the cookies to cool down for 5 minutes on the baking sheet.
Roll in powdered sugar
- Place sifted powdered sugar in a small bowl. Roll warm cookies in powdered sugar and place on a cooling rack to cool down completely.
- Once cooled to room temperature, roll the cookies a second time in powdered sugar.
