Ingredients:
- 1 ½ cups mixed dried fruit (raisins, currants, cranberries, apricots)
- ½ cup dark rum or brandy
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 cup chopped nuts (walnuts, pecans, or almonds)
Instructions:
- Soak the Fruit: In a small bowl, soak the dried fruit in rum or brandy for at least 2 hours or overnight.
- Preheat the Oven: Preheat the oven to 325°F (165°C). Grease and line a 9-inch round cake pan.
- Prepare the Batter: In a large bowl, cream together butter and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add Dry Ingredients: In another bowl, whisk together flour, baking powder, cinnamon, and nutmeg. Gradually fold the dry ingredients into the wet mixture.
- Combine Fruit and Nuts: Fold in the soaked dried fruit and nuts.
- Bake: Pour the batter into the prepared pan and bake for 1 ½ to 2 hours, or until a toothpick comes out clean.
- Cool and Store: Let the fruitcake cool completely before wrapping it in parchment and storing in an airtight container. The flavor improves after a few days.
Expert Tip: Fruitcake is often best when it has time to age for a week or two. The flavors deepen, and the cake becomes even more moist.
See our article on: “Classic Holiday Dessert Recipes Reimagined” for more inspirational ideas.
