Description
This Classic Fruitcake recipe is a traditional holiday favorite that combines a rich, moist batter filled with mixed dried fruits, nuts, and warm spices. Enhanced with flavorful rum or orange juice, this fruitcake is perfect for celebrations or gifting during festive seasons.
Ingredients
Scale
Fruitcake Batter
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 5 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chopped walnuts or pecans
- 1 cup candied fruit peel, chopped
- 1 cup mixed dried fruits (raisins, currants, apricots, etc.)
- 1/2 cup dark rum or orange juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: 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.
- Cream butter and sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture becomes light and fluffy, which helps incorporate air for a better cake texture. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agent and spices.
- Combine mixtures: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the batter which can make the cake tough.
- Add fruits, nuts and flavorings: Stir in the chopped walnuts or pecans, candied fruit peel, mixed dried fruits, dark rum (or orange juice), and vanilla extract. Mix well so that the fruits and nuts are evenly distributed.
- Fill the pan: Pour the batter into the prepared pan and smooth the top with a spatula to ensure even baking.
- Bake the fruitcake: Bake for about 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Let the fruitcake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing or storing.
Notes
- For a deeper flavor, soak the dried fruits overnight in the rum or orange juice before adding to the batter.
- Use parchment paper to easily remove the fruitcake from the pan without breaking.
- Storing the fruitcake wrapped in plastic wrap and foil in a cool place can enhance flavors over time.
- If preferred, decorate the cooled fruitcake with a dusting of powdered sugar or a thin layer of marzipan icing.
- Nut-free versions can omit the nuts and substitute with additional dried fruits if desired.
