Description
A classic fruitcake recipe featuring a moist, spiced batter loaded with mixed dried fruits, nuts, and a hint of rum or orange juice for extra flavor. Perfect for holiday celebrations or any time you crave a traditional, rich fruitcake.
Ingredients
Scale
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
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
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.
- Cream butter and sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, ensuring good aeration for a tender cake.
- Add eggs: Beat in the eggs one at a time, fully incorporating each before adding the next to maintain a smooth batter.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg, ensuring even distribution of spices and leavening.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the batter.
- Add fruits and nuts: Stir in the chopped walnuts or pecans, candied fruit peel, mixed dried fruits, dark rum (or orange juice), and vanilla extract. Mix well to evenly distribute all add-ins throughout the batter.
- Pour and smooth batter: Pour the batter into the prepared pan and smooth the top with a spatula for even baking.
- Bake: Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool and serve: Let the fruitcake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute dark rum with orange juice for a non-alcoholic version.
- Ensure fruits are well coated with flour if especially moist to prevent sinking in the batter.
- This cake improves in flavor if wrapped and left to age for a few days after baking.
- Store the fruitcake in an airtight container at room temperature for up to 1 week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
