Classic Fruit Cake
Indulge in the timeless charm of a Classic Fruit Cake, a rich and flavorful dessert perfect for holidays and special occasions. This recipe combines succulent mixed dried fruits soaked in dark rum with warm spices like cinnamon and nutmeg to create a moist, aromatic cake that's bursting with festive flavor. A touch of chopped nuts adds delightful crunch, while a slow baking process ensures a beautifully dense and tender crumb. Wrapped up in buttery sweetness and infused with vanilla, this fruit cake matures beautifully, making it an ideal make-ahead treat. Whether enjoyed at the table or gifted to loved ones, this show-stopping centerpiece will make your celebration unforgettable. Keywords: Classic Fruit Cake, holiday dessert, rum-soaked fruit cake, festive baking recipe.
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Recipe Information
Ingredients
- 1.5 cups mixed dried fruits
- 0.5 cup dark rum
- 1 cup unsalted butter
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup chopped nuts (e.g., walnuts or pecans)
Instructions
In a small bowl, combine the mixed dried fruits with the dark rum. Cover and let it soak for at least 1 hour or overnight for more intense flavor.
Preheat your oven to 325°F (165°C). Grease and line a 9-inch round cake pan with parchment paper.
In a large bowl, cream the butter and brown sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, and salt.
Gradually add the flour mixture to the butter mixture, mixing until just combined.
Fold in the soaked fruits along with any remaining soaking liquid and the chopped nuts.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for about 90 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Once cooled, wrap the cake in plastic wrap and allow it to mature for at least a few days before serving, if desired.
Nutrition Facts
Calories |
3952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 2005 mg | 87% | |
| Total Carbohydrate | 520.0 g | 189% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 288.5 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 478 mg | 37% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2824 mg | 60% | |
*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.
