Fruitcake, a holiday classic, is known for its rich flavor and festive appeal. While it may seem like a polarizing dessert, those who love it know that it’s a perfect combination of candied fruits, nuts, spices, and sometimes even a splash of liquor. This recipe will help you create a moist, flavorful fruitcake that will age beautifully over time, improving in taste as it matures. The best part? It can be made ahead, giving you plenty of time to enjoy its full potential before your holiday celebrations!
Ingredients:
For the Fruit Mixture:
- 1 cup mixed dried fruits (raisins, currants, cranberries, etc.)
- 1 cup chopped candied ginger
- 1 cup chopped dried apricots or dates
- 1/2 cup chopped dried pineapple (optional)
- 1/2 cup chopped mixed candied fruits (like cherries and citrus peel)
- 1/2 cup unsweetened applesauce or orange juice
- 1/4 cup dark rum, brandy, or orange liqueur (optional)
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chopped maraschino cherries (optional)
Directions:
- Prepare the Fruit Mixture: In a medium bowl, mix all the dried fruits and candied fruits. Add the applesauce (or orange juice) and the rum or brandy, stirring until all the fruits are coated. Let this mixture soak for at least 4 hours, but overnight is best for deeper flavor.
- Preheat the Oven: Preheat your oven to 300°F (150°C). Grease and line a 9-inch round or square cake pan with parchment paper.
- Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and dark brown sugar until creamy and smooth. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing just until combined. Then fold in the soaked fruit mixture and any extra nuts or cherries, ensuring everything is well distributed.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 1 1/2 to 2 hours, or until a toothpick inserted into the center comes out clean. If the cake is browning too quickly, cover the top loosely with foil.
- Cool and Age: Allow the fruitcake to cool completely in the pan. Once cooled, remove from the pan and wrap in plastic wrap. Store it in an airtight container or wrap it in foil and place it in the fridge. It’s best to let it age for at least a few days to let the flavors develop, but it will last for weeks and even improve with time.
Optional (For extra richness):
Some people like to “feed” their fruitcake with additional rum or brandy every few days during the aging process to enhance the flavor!
Enjoy your homemade fruitcake—it’s a festive treat that can become a holiday tradition!
