Here’s a classic Fruitcake recipe 🍰—dense, flavorful, and packed with dried fruits and nuts.
Fruitcake
Ingredients (1 loaf or 9×5-inch pan)
Dried Fruits & Nuts
- 1½ cups mixed dried fruits (raisins, currants, chopped dates, cherries, pineapple)
- ½ cup chopped nuts (walnuts, pecans, or almonds)
- 2–3 tbsp brandy, rum, or orange juice (optional, for soaking)
Cake Batter
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 3 large eggs
- ¼ cup milk or orange juice
- 1 tsp vanilla extract
Instructions
- Prep fruit
- Soak dried fruits and nuts in brandy, rum, or orange juice for at least 1 hour (or overnight for richer flavor).
- Preheat oven
- 325°F (160°C).
- Grease and line a loaf pan with parchment paper.
- Mix dry ingredients
- Whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- Cream butter and sugar
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Stir in milk (or juice) and vanilla.
- Combine
- Fold dry ingredients into wet mixture.
- Add soaked fruits and nuts, mix gently until evenly distributed.
- Bake
- Pour batter into prepared pan.
- Bake 60–75 minutes, or until a toothpick inserted comes out clean.
- Cover loosely with foil if top browns too fast.
- Cool & serve
- Let cool completely before slicing.
- Optional: Brush with extra brandy or rum for a richer taste.
Tips
- Flavor boost: Add citrus zest (orange or lemon) or a pinch of allspice.
- Storage: Fruitcakes improve with age; wrap tightly and store in a cool place for a week or longer.
- Serving: Slice thinly; pairs perfectly with tea or coffee.
- Quick version: Make fruitcake muffins for faster, individual portions.
If you want, I can give a fruitcake muffin recipe that’s easier and faster but still rich and full of fruits.
