Description
This Classic Fruitcake recipe features a moist, flavorful cake loaded with chopped walnuts, candied fruit peel, and mixed dried fruits, enhanced with warm spices and a splash of rum or orange juice. Baked slowly to perfection, it’s an ideal holiday dessert with a rich, dense texture and a wonderful aroma of cinnamon and nutmeg.
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 Oven 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 easy removal.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This incorporates air to help create a tender cake. Beat in the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, ground cinnamon, and ground nutmeg. This ensures the spices are evenly distributed and prevents clumping of the leavening agents.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined, being careful not to overmix, which can toughen the cake.
- Add Fruits and Nuts: Stir in the chopped walnuts or pecans, candied fruit peel, mixed dried fruits, rum or orange juice, and vanilla extract. Mix well to evenly distribute all add-ins throughout the batter.
- Transfer Batter and Bake: Pour the batter into the prepared pan, smoothing the top with a spatula for even baking. Place in the preheated oven and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. 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.
- For best flavor, wrap the cooled fruitcake in plastic wrap and allow it to mature for a few days before serving.
- Store the fruitcake in an airtight container at room temperature for up to 1 week, or refrigerate for longer shelf life.
- Feel free to mix different dried fruits according to preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
