Free Range Fruitcake
Indulge in the rustic charm of the festive season with this Free Range Fruitcake, a deliciously moist and flavorful twist on the classic holiday treat. Packed with a medley of dried fruits like cranberries, apricots, raisins, and candied orange peel, along with crunchy walnuts and pecans, this fruitcake bursts with texture and natural sweetness. Warm spices—including cinnamon, nutmeg, and cloves—elevate every bite with comforting, aromatic notes. Optional rum or brandy offers added depth, whether used for soaking the fruits or brushing onto the cake for a luscious finish. Perfectly balanced and baked to golden perfection, this fruitcake is ideal for gifting, celebrations, or simply savoring with a cup of tea. Make it ahead for a flavor that matures beautifully over time!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.5 cup milk
- 0.5 cup dried cranberries
- 0.5 cup dried apricots, chopped
- 0.5 cup raisins
- 0.25 cup candied orange peel, diced
- 0.5 cup chopped walnuts
- 0.5 cup chopped pecans
- 0.5 cup optional rum or brandy (for soaking fruit overnight and brushing)
Instructions
If using rum or brandy, soak the dried cranberries, apricots, raisins, and candied orange peel in the alcohol overnight. Drain and set aside, reserving the liquid for brushing the cake later.
Preheat your oven to 325°F (163°C). Grease a 9-inch loaf pan and line it with parchment paper.
In a large mixing bowl, cream together the butter and brown sugar 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, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
Fold in the soaked fruits (or dried fruits if you skipped soaking) and the chopped nuts until evenly distributed in the batter.
Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 85–90 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
If desired, brush the reserved rum or brandy over the cooled cake to enhance its flavor and store it tightly wrapped for at least 1 day before serving. This allows the flavors to meld beautifully.
Nutrition Facts
Calories |
4554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1003 mg | 334% | |
| Sodium | 2083 mg | 91% | |
| Total Carbohydrate | 575.4 g | 209% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 346.5 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 669 mg | 51% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2882 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.
