Is there anything more quintessentially Christmas than a fruit cake? This rich, spiced loaf filled with dried fruits and nuts is brushed with brandy for depth and moisture.

Ingredients:
¾ cup unsalted butter, diced into small cubes
1 packed cup light brown sugar
2 ⅔ cups mixed dried fruit
1 cup glacé cherries, roughly chopped
1 cup dried cranberries
Zest and juice of 1 orange
Zest of 1 lemon
½ cup cherry brandy + 4 tablespoons, separated
½ cup ground almonds (coarsely ground)
3 large eggs, lightly whisked
1 ⅔ cup all purpose flour
½ teaspoon baking powder
1 teaspoon ground mixed spice
1 teaspoon cinnamon
1/4 teaspoon ground allspice

Directions:
In a large saucepan, combine the unsalted butter and brown sugar.

Add the mixed dried fruit, glacé cherries, and dried cranberries. Stir in the orange zest and juice, the lemon zest, and ½ cup of cherry brandy.
Heat this mixture over medium heat until it gently bubbles, then simmer for about 10 minutes, stirring occasionally. After 10 minutes, set the pan aside to cool slightly.

Preheat oven to 300°F.

Line an 8-inch springform pan with parchment paper.

To the cooled fruit mixture in your saucepan, add the coarsely ground almonds and stir well.

Add the eggs to the mixture, stirring until fully combined and smooth.

In a separate bowl, whisk together all purpose flour, baking powder, mixed spice, cinnamon, and allspice.

Gradually incorporate the dry ingredients into the fruit mixture, stirring until well combined.

Spoon the mixture into the prepared springform pan and spread evenly.

Bake for 45 minutes.

After 45 minutes, reduce the oven temperature to 275°F and continue baking for an additional 60 to 75 minutes, or until the top of the cake turns a dark, golden brown and a skewer inserted into the center comes out clean. If the top is starting to look too dark while baking, tent the pan with foil.

Once the cake is baked, remove it from the oven and use a skewer to make 10 to 12 holes across the surface.

While the cake is still warm, drizzle 4 tablespoons of cherry brandy over the top, allowing it to soak in.

Let the cake cool completely in the pan before removing it. Store in an airtight container at room temperature.

Read more recipes from the 12 Cakes of Christmas

Caramelized pecans crown a moist pumpkin-spice cake flipped after baking for dramatic presentation.

Photo by Ashlee Glen

Ingredients:
For the Pecan Topping:
1/4 cup salted butter, room temperature
1/3 cup light brown sugar, lightly packed
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup roughly chopped pecans

For the Pumpkin Cake:
1/4 cup neutral oil
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 large eggs, room temperature
1/8 cup Greek yogurt, or sour cream
3/4 cup pumpkin puree
1 cup all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice

Directions:
Pecan Topping
Preheat the oven to 350°F and grease and line a square 8-inch baking pan with butter and parchment paper.

Combine the butter, brown sugar, and maple syrup in a saucepan, and heat on medium-low. Whisk until the butter is melted and the mixture is smooth. Remove from the heat and fold in the vanilla, cinnamon, and pecans.

Spread the pecan mixture evenly into the prepared pan and set aside.

Pumpkin Cake
In a large bowl whisk together the oil with the sugars until they’re well combined. Add the eggs, one at a time.

Whisk in the yogurt and pumpkin and mix until smooth.

Mix in the flour, baking powder, baking soda, salt, and spices and stir until the flour is fully incorporated.

Spread the cake batter over the pecan topping and bake for 40-45 minutes.

Let the cake rest for 10 minutes and then invert on top of a cutting board or cake plate.

Remove the parchment paper and, while the cake is still warm, gently score the cake into even squares.

This will help you cut the cake once it’s cooled and set.

Read more recipes from the 12 Cakes of Christmas