Citron Jewel Cake

This is a throwback to the kind of cake your grandmother kept wrapped in wax paper on the counter during the holidays.

Brown sugar gives the crumb a rich, caramel depth while candied citron and chopped nuts add pops of chewy sweetness and crunch in every slice.

The nutmeg frosting is the finishing touch that ties it all together, a simple spread of butter, confectioners’ sugar, cream, and a warm hit of freshly grated nutmeg.

Variations

• Swap the citron for a mix of candied cherries, pineapple, and orange peel for a more colorful fruit cake style.
• Use pecans or walnuts for the chopped nuts, or go with toasted hazelnuts for something unexpected.
• Bake in a tube pan instead of a loaf pan for a more dramatic presentation at holiday gatherings.

Chef Tips

• Toss the candied fruit and nuts in a tablespoon of flour before folding them in. This keeps them suspended in the batter instead of sinking to the bottom.
• Start checking for doneness at 60 minutes. A toothpick in the center should come out clean.
• Let the cake cool completely before frosting or the nutmeg glaze will slide right off.