Description
This Classic Fruitcake recipe offers a rich and moist dessert filled with a delightful mix of nuts, candied peel, and dried fruits soaked in rum or orange juice. Baked to perfection with warm spices like cinnamon and nutmeg, this traditional fruitcake is perfect for holiday celebrations or any special occasion where a festive, flavorful treat is desired.
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.)
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 even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, which helps to incorporate air for a tender texture. Beat in the eggs one at a time, mixing thoroughly after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg to ensure the spices and leavening agents are evenly distributed.
- Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet mixture. Mix gently until just combined to avoid overworking the batter, which can lead to a dense cake.
- Add Nuts, Fruits and Flavorings: Stir in the chopped walnuts or pecans, candied fruit peel, mixed dried fruits, rum or orange juice, and vanilla extract. Mix well to distribute all the flavorful components evenly throughout the batter.
- Fill Pan: Pour the batter into the prepared pan and smooth the top with a spatula to create an even surface for baking.
- Bake: Bake the fruitcake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Let the fruitcake cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing to maintain the cake’s structure and flavor.
Notes
- You can substitute the nuts as preferred or omit for nut allergies.
- For a non-alcoholic version, use orange juice instead of dark rum.
- Ensure fruits are chopped evenly for uniform texture.
- Storing the fruitcake wrapped in plastic wrap in the refrigerator can enhance its flavor for several days.
- Allow the fruitcake to rest for at least a day before serving to let flavors meld.
