Description
Indulge in the rich and festive flavors of this homemade fruit cake. Packed with dried fruits and nuts, this classic dessert is perfect for the holiday season or any special occasion.
Ingredients
Cake Batter:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 2 cups all-purpose flour
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
Fruit and Nuts:
- 1 cup chopped walnuts or pecans
- 1 cup chopped dried apricots
- 1 cup chopped dried pineapple
- 1 cup raisins
- ½ cup chopped candied cherries
- ½ cup chopped dates
- ½ cup orange juice
- 2 tbsp dark rum or brandy (optional)
- zest of 1 orange
Instructions
- Preheat and Prepare: Preheat the oven to 300°F (150°C) and prepare a 9×5-inch loaf pan with greasing and lining.
- Cream Butter and Sugar: In a large bowl, cream together butter and brown sugar until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually add the dry mixture to the wet mixture.
- Combine Fruits and Nuts: Fold in nuts, dried fruits, orange zest, and orange juice (and rum or brandy if using). Mix until well combined.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 90–100 minutes until a toothpick comes out clean.
- Cool and Store: Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
- Rest: For best flavor, let the cake rest for at least a day before slicing.
Notes
- This fruit cake can be made weeks ahead by wrapping it in parchment and foil, and storing it in the fridge or freezer.
- For a traditional aged version, brush the cake with additional rum or brandy weekly.
