Dads Accidental Fruitcake
Discover the charm of "Dad's Accidental Fruitcake," a delightful twist on the classic holiday treat that’s perfect for any time of year. This moist, flavor-packed loaf blends warm spices like cinnamon and nutmeg with bursts of dried cranberries, golden raisins, and candied orange peel, while crunchy pecans or walnuts add a satisfying texture. A splash of dark rum and a gentle glaze of apricot jam (both optional) elevate the cake with a touch of sophistication. Whether enjoyed fresh out of the oven or stored for a later indulgence, this easy-to-make fruitcake is a crowd-pleasing standout that’s as nostalgic as it is irresistible. Keywords: fruitcake recipe, holiday baking, dried cranberry dessert, homemade fruitcake, easy fruitcake loaf.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cup brown sugar, packed
- 0.25 cup granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons dark rum (optional)
- 1 cup dried cranberries
- 0.5 cups golden raisins
- 0.5 cups candied orange peel, chopped
- 1 cup chopped pecans or walnuts
- 0.5 cups milk
- 2 tablespoons honey
- 2 tablespoons apricot jam (optional, for glazing)
Instructions
Preheat your oven to 325°F (165°C) and grease a 9x5-inch loaf pan or 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 the softened butter, brown sugar, and granulated sugar together until they are light and fluffy, about 3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and optional dark rum.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the dried cranberries, golden raisins, candied orange peel, and chopped nuts until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Let the fruitcake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
If desired, heat the apricot jam in a small saucepan over low heat until it’s smooth and liquidy. Brush it over the top of the cooled fruitcake for a shiny glaze.
Slice and serve! Fruitcake can be wrapped tightly and stored at room temperature for up to 5 days or refrigerated for up to 2 weeks.
Nutrition Facts
Calories |
5605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.2 g | 313% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 2069 mg | 90% | |
| Total Carbohydrate | 795.8 g | 289% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 553.5 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 679 mg | 52% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2212 mg | 47% | |
*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.
