Delicious Fruitcake
Rich, moist, and bursting with flavor, this Delicious Fruitcake is the ultimate holiday dessert that will delight your taste buds. Infused with the warmth of dark rum or brandy, this classic cake combines an abundance of dried mixed fruits, candied citrus peel, and crunchy chopped nuts, creating a perfect balance of sweetness and texture. Hints of cinnamon, nutmeg, and zesty orange and lemon bring aromatic depth, while the overnight fruit soaking ensures every bite is tender and packed with flavor. Baked low and slow for a beautifully even texture, this fruitcake is best enjoyed after resting for a week to let the flavors fully develop. Whether you’re celebrating Christmas or gifting loved ones, this timeless recipe delivers a holiday treat worth savoring.
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Recipe Information
Ingredients
- 500 grams dried mixed fruit (raisins, currants, sultanas, chopped apricots)
- 100 grams candied orange and lemon peel, chopped
- 150 grams chopped nuts (walnuts, almonds, or pecans)
- 120 ml dark rum or brandy
- 200 grams unsalted butter, softened
- 150 grams brown sugar
- 4 pieces large eggs
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 whole zest of one orange
- 1 whole zest of one lemon
- 60 ml milk
Instructions
In a large bowl, combine the dried mixed fruit, candied peel, and chopped nuts. Pour in the rum or brandy and mix thoroughly. Cover and let the mixture soak overnight or at least 4-6 hours to allow the flavors to develop.
Preheat your oven to 150°C (300°F). Grease and line a 20cm (8-inch) round or square cake tin with parchment paper.
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy using a hand mixer or stand mixer.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined, being careful not to overmix.
Stir in the orange zest, lemon zest, and milk. The batter should be thick and creamy.
Gently fold in the soaked fruit and nut mixture along with any residual liquid. Ensure the fruit is evenly distributed in the batter.
Pour the batter into the prepared cake tin, spreading it out evenly. Lightly tap the tin on the counter to settle the batter and remove any air bubbles.
Bake in the preheated oven for about 2 hours, or until a skewer inserted into the center of the cake comes out clean. If the top begins to brown too quickly, loosely cover the cake with aluminum foil halfway through baking.
Once baked, remove the cake from the oven and allow it to cool in the tin for about 15 minutes. Then transfer it to a wire rack to cool completely.
For the best flavor, wrap the cooled fruitcake in parchment paper and store it in an airtight container for at least a week before serving to let the flavors mature.
Nutrition Facts
Calories |
6478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.9 g | 370% | |
| Saturated Fat | 119.8 g | 599% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1189 mg | 396% | |
| Sodium | 1933 mg | 84% | |
| Total Carbohydrate | 856.2 g | 311% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 557.2 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 909 mg | 70% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 5719 mg | 122% | |
*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.
