Here’s a classic fruitcake recipe that’s rich, moist, and perfect for holidays or anytime you want a fruity treat:
Ingredients
Fruits & Nuts:
- 1 ½ cups mixed dried fruits (raisins, currants, chopped dates, chopped apricots)
- ½ cup chopped candied cherries
- ½ cup chopped dried pineapple
- ½ cup chopped nuts (walnuts, pecans, or almonds)
- 2 tbsp rum, brandy, or orange juice (optional, for soaking)
Cake Batter:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup orange juice or milk
- 1 tsp vanilla extract
Instructions
- Soak Fruits (Optional):
Combine the dried fruits and nuts in a bowl. Add rum, brandy, or orange juice and let soak for at least 1 hour (or overnight for richer flavor). - Preheat Oven:
Preheat oven to 325°F (160°C). Grease and line a 9-inch round or square cake pan with parchment paper. - Cream Butter & Sugar:
In a large bowl, beat butter and brown sugar until light and fluffy. - Add Eggs & Vanilla:
Beat in the eggs, one at a time, then add vanilla extract. - Mix Dry Ingredients:
In another bowl, combine flour, baking powder, salt, and spices. Gradually fold this into the wet mixture. - Add Fruits & Nuts:
Fold in the soaked fruits and nuts until evenly distributed. - Bake:
Pour batter into prepared pan. Bake for 60–75 minutes (check with a toothpick—should come out clean). Cover with foil if top browns too quickly. - Cool & Store:
Let the cake cool completely in the pan. Fruitcake tastes best after a few days. Wrap in plastic wrap and store in an airtight container. You can also brush with a little more rum or brandy every few days to enhance flavor.
✅ Tip: For a lighter, festive touch, you can add orange or lemon zest to the batter.
If you like, I can also give you a quick fruitcake recipe that doesn’t require soaking fruits—ready in under an hour!
Do you want me to share that one too?
