Description
This Classic Fruitcake recipe offers a moist, flavorful cake packed with a rich blend of nuts, candied fruit peel, and dried fruits soaked in rum or orange juice. Perfectly spiced with cinnamon and nutmeg, this traditional holiday treat is baked to perfection, delivering a timeless dessert that is both festive and comforting.
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
Mix-ins
- 1 cup chopped walnuts or pecans
- 1 cup candied fruit peel, chopped
- 1 cup mixed dried fruits (raisins, currants, apricots, etc.)
Instructions
- Prepare the 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 easy removal.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This step incorporates air, helping to create a tender texture. Beat in the eggs one at a time, ensuring each is fully incorporated 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. This helps to evenly distribute the leavening agents and spices throughout the batter.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet mixture, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Add Nuts and Fruits: Stir in the chopped walnuts or pecans, candied fruit peel, mixed dried fruits, dark rum or orange juice, and vanilla extract. This blend adds texture, flavor, and moisture to the cake.
- Transfer Batter to Pan: Pour the thick batter into the prepared pan and smooth the top with a spatula for even baking.
- Bake: Bake the fruitcake in the preheated oven for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool: Let the fruitcake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving or wrapping for storage.
Notes
- For a richer flavor, soak the dried fruits in rum overnight before using.
- You can substitute orange juice for rum to make this recipe alcohol-free.
- Store the fruitcake wrapped tightly in plastic wrap at room temperature for up to two weeks, or refrigerate for longer shelf life.
- Allowing the cake to mature by wrapping it and storing for a few days enhances the flavors.
