Fruitcake
Rich, festive, and bursting with flavor, this classic fruitcake recipe is a timeless holiday centerpiece that never goes out of style. Made with a luscious blend of mixed dried fruits, candied peel, and crunchy nuts, it’s infused with the warm spices of cinnamon, nutmeg, and cloves for a cozy, aromatic touch. For an extra depth of flavor, soak the fruits in dark rum or brandy, and let the cake mature for a week to bring out its full potential. Perfectly moist thanks to a balance of butter, eggs, and dark brown sugar, this decadent dessert bakes low and slow for irresistibly tender results. Whether served on its own or paired with a dollop of whipped cream, this fruitcake is the ultimate crowd-pleaser for your Christmas or holiday celebrations.
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Recipe Information
Ingredients
- 500 g Mixed dried fruits (raisins, currants, chopped apricots, cranberries)
- 100 g Chopped candied peel
- 100 g Chopped nuts (almonds, walnuts, or pecans)
- 150 g Dark brown sugar
- 150 g Unsalted butter
- 200 g All-purpose flour
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.5 tsp Ground cloves
- 1.5 tsp Baking powder
- 0.25 tsp Salt
- 3 large Eggs
- 1 tsp Vanilla extract
- 100 ml Dark rum or brandy (optional, for soaking)
Instructions
If desired, soak the mixed dried fruits in dark rum or brandy for at least 8 hours or overnight to enhance the flavor.
Preheat the oven to 150°C (300°F). Grease a 9-inch round or square cake pan and line it with parchment paper.
In a large mixing bowl, cream together the butter and dark brown sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract and stir to combine.
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, nutmeg, and cloves.
Gradually mix the dry ingredients into the wet mixture, folding gently until just combined.
Add the soaked dried fruits, candied peel, and chopped nuts to the batter. Mix well to distribute evenly.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center comes out clean.
Allow the fruitcake to cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely.
For a more traditional fruitcake, brush the top of the cooled cake with additional rum or brandy, wrap it tightly in foil, and let it mature for at least a week before serving.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 51.8 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 562 mg | 12% | |
*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.
