Here’s a classic Fruitcake recipe—dense, sweet, and packed with dried fruits and nuts. Perfect for holidays or anytime you want a rich, flavorful cake 🍒🥜
Classic Fruitcake
Ingredients (makes one 9-inch loaf)
- 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 cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ½ cup orange juice or brandy
- 2 cups mixed dried fruits (raisins, currants, chopped dates, chopped candied cherries, etc.)
- 1 cup chopped nuts (walnuts, pecans, or almonds)
- Zest of 1 orange and 1 lemon
Instructions
- Prep the pan
- Preheat oven to 325°F (160°C).
- Grease and line a 9-inch loaf pan with parchment paper.
- Mix butter and sugar
- In a large bowl, cream butter and brown sugar until fluffy.
- Add eggs one at a time, beating well after each addition.
- Combine dry ingredients
- In a separate bowl, whisk flour, baking powder, salt, and spices.
- Mix batter
- Gradually add dry ingredients to the butter mixture.
- Stir in orange juice (or brandy).
- Fold in dried fruits, nuts, and zest.
- Bake
- Pour batter into prepared pan.
- Bake 60–75 minutes until a toothpick comes out clean. If top browns too quickly, cover loosely with foil.
- Cool
- Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Extra moist: Brush cake with additional brandy or orange juice after baking.
- Spice it up: Add allspice or ginger for a warmer flavor.
- Nut-free: Omit nuts or substitute with seeds.
- Make ahead: Fruitcake often tastes better after a few days; wrap tightly and store in an airtight container.
If you want, I can also give a quick, easy fruitcake version that doesn’t need soaking and is less dense, but still flavorful.
