Description

This Classic Fruitcake recipe combines rich flavors of mixed dried fruits, nuts, and warm spices baked into a moist, dense cake. Perfect for holiday celebrations or as a festive dessert, this fruitcake is soaked in rum or orange juice for added moisture and depth of flavor. It yields 12 generous servings and features a traditional preparation with carefully balanced sweetness and spice.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter, softened
1 cup brown sugar, packed
5 large eggs
1/2 cup dark rum or orange juice
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Add-ins

1 cup chopped walnuts or pecans
1 cup candied fruit peel, chopped
1 cup mixed dried fruits (raisins, currants, apricots, etc.)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and line a 9-inch round cake pan or loaf pan with parchment paper to prevent sticking and ensure easy removal.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, which will help incorporate air for a lighter texture.
Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to create a smooth batter.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the leavening and spices.
Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture using a gentle motion to avoid overmixing, stopping when just combined.
Add Nuts and Fruits: Stir in the chopped walnuts or pecans, candied fruit peel, mixed dried fruits, rum (or orange juice), and vanilla extract until evenly incorporated throughout the batter.
Fill Pan and Smooth: Pour the batter into the prepared pan and smooth the top with a spatula for even baking.
Bake: Bake in the preheated oven for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean, indicating that the cake is fully cooked.
Cool: Let the fruitcake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to maintain its shape and texture.

Notes

You can substitute the rum with orange juice to make the cake alcohol-free, which is especially great for kids or those avoiding alcohol.
For extra moistness and flavor, you can soak the dried fruits in rum or orange juice overnight before mixing them into the batter.
Store the fruitcake wrapped tightly in plastic wrap at room temperature for up to a week, or refrigerate for longer shelf life.
Adding nuts is optional; you can omit them if you have allergies or prefer a nut-free version.
To enhance flavor and moisture, consider brushing the cooled fruitcake with additional rum periodically when storing.