Candied Fruitcake
Indulge in the timeless charm of a homemade Candied Fruitcake, a festive treat brimming with rich flavors and vibrant colors. This classic holiday recipe combines candied cherries, candied pineapple, raisins, and crunchy nuts, all delicately folded into a spiced batter accented with orange zest, dark rum, and fresh orange juice. With its moist, buttery texture and warm notes of cinnamon and nutmeg, this fruitcake is perfect for celebratory gatherings or as a thoughtful, gift-worthy dessert. Baked to golden perfection and wrapped to age for enhanced flavor, this fruitcake delights with each bite, delivering a nostalgic taste of the holidays. Whether you're a seasoned baker or trying fruitcake for the first time, this easy-to-follow recipe promises an unforgettable addition to your festive menu.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 0.25 cup Dark rum or brandy
- 1 cup Candied cherries, chopped
- 0.75 cup Candied pineapple, chopped
- 1 cup Raisins
- 1 cup Chopped nuts (pecans or walnuts)
- 1 tablespoon Orange zest
- 0.5 cup Orange juice
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch tube pan or loaf pan. Line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract and dark rum or brandy.
Gradually add the dry ingredients to the wet mixture, alternating with the orange juice. Begin and end with the dry ingredients, mixing just until combined.
In a separate bowl, toss the candied cherries, candied pineapple, raisins, and chopped nuts with 2 tablespoons of flour to prevent clumping.
Gently fold the floured fruit and nuts into the batter. Add the orange zest and stir until evenly distributed.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake the fruitcake in the preheated oven for 85-95 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Wrap the cooled fruitcake tightly in plastic wrap and foil. For best flavor, allow it to mature for at least one week before serving. Optionally, brush the cake with additional rum or brandy during storage to enhance its richness.
Nutrition Facts
Calories |
7117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.9 g | 379% | |
| Saturated Fat | 136.4 g | 682% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 2064 mg | 90% | |
| Total Carbohydrate | 1039.5 g | 378% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 690.9 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 568 mg | 44% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2879 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
