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Fruitcake Recipe - Polish Cwibak or Chleb Wigilijny


Photo of Fruitcake

Photo of Fruitcake

Flickr by EsJoie
This is one fruitcake that won't end up a white elephant gift at your next Secret Santa exchange. The moist, light crumb has just the right spices to make this a good candidate for your edible gifts list.

Makes 3 medium loaves or 2 (9"x5"x3") loaves of Polish Fruitcake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes


  • 3/4 cup light or dark raisins
  • 3/4 cup chopped dates or figs
  • 1 1/3 cups chopped walnuts or pecans
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped candied orange or lemon peel
  • 1/2 pound (2 sticks) softened butter
  • 4 cups confectioners' sugar
  • 8 large eggs
  • 4 3/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 1/2 cup vodka or orange juice


  1. Heat oven to 350 degrees. Mix fruits and nuts and toss with a small amount of flour to keep ingredients from clumping together in cake batter.

  2. In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating after each.

  3. Mix together flour and baking powder and slowly add to the butter-sugar-egg mixture, combining thoroughly. Add vanilla and liquor or juice, mixing well. Stir in fruit-nut mixture by hand until thoroughly incorporated.

  4. Distribute batter into prepared pans and bake 45 minutes to 1 hour or more or until toothpick tests clean.

  5. When cakes come out of oven, run a knife around the edges but allow them to cool completely in the pans. When cool, turn out and store tightly wrapped in a cool place for up to four weeks.
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