Description
This classic fruitcake recipe is a holiday favorite, packed with mixed dried fruit, nuts, and warm spices. Perfect for Christmas or any special occasion, this dense and moist fruitcake is a true delight.
Ingredients
Scale
Cake:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 4 large eggs
- 1/2 cup orange juice
- 1/4 cup molasses
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Fruit and Nuts:
- 2 cups mixed dried fruit (such as raisins, currants, chopped dates)
- 1 cup chopped candied cherries
- 1 cup chopped nuts (such as pecans or walnuts)
Additional:
- 1 tablespoon orange zest
- 2 tablespoons brandy or dark rum (optional for soaking)
- Extra brandy or rum for brushing after baking
Instructions
- Preheat the oven: Preheat the oven to 300°F (150°C). Grease and line a 9×5-inch loaf pan.
- Mix wet ingredients: Cream butter and brown sugar. Add eggs, orange juice, molasses, and zest.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, salt, and spices.
- Combine wet and dry: Gradually mix dry ingredients into wet. Fold in fruit, cherries, and nuts.
- Bake: Pour batter into pan and bake for 2 to 2 1/2 hours.
- Cool and store: Cool fruitcake, then brush with brandy or rum. Store wrapped in a cool place for a few days before serving.
Notes
- Soak dried fruit in alcohol for extra flavor.
- Fruitcake tastes better with age—store for weeks and brush with alcohol weekly.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 35g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
