Fruitcake by Kato Baby
Indulge in the timeless flavors of the holidays with "Fruitcake by Kato Baby," a deliciously rich and moist take on a classic dessert. Packed with a vibrant medley of dried fruits—think raisins, apricots, cherries, and cranberries—this fruitcake is elevated by the crunch of chopped nuts like walnuts or pecans and the warm spices of cinnamon, nutmeg, and cloves. Each bite is perfectly balanced, thanks to the optional infusion of dark rum or brandy, which enhances the cake's depth while keeping it irresistibly moist. Whether soaked in orange juice for a non-alcoholic twist or brushed with spirits for a traditional finish, this fruitcake matures beautifully, gaining complexity over time. Ideal for holiday celebrations or as an edible gift, this crowd-pleaser is easy to make ahead and keeps well, making it a must-have for festive tables.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Mixed dried fruits (raisins, currants, chopped dried apricots, dried cherries, or dried cranberries)
- 150 grams Chopped nuts (walnuts, pecans, or almonds)
- 120 ml Orange juice
- 200 grams Unsalted butter, softened
- 200 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
- 0.25 teaspoon Ground cloves
- 1 teaspoon Vanilla extract
- 100 ml Dark rum or brandy (optional, for soaking the fruits)
Instructions
If using alcohol, soak the mixed dried fruits in dark rum or brandy at least 8 hours or overnight. If not using alcohol, soak the fruits in orange juice for the same duration to plump them up.
Preheat the oven to 150°C (300°F). Grease and line a 9-inch (23 cm) round or square cake pan with parchment paper.
In a large mixing bowl, cream together the softened 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 a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and ground cloves.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Fold in the soaked fruits and chopped nuts until evenly distributed.
Spoon the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 85-90 minutes, or until a skewer inserted into the center comes out clean. Check the cake during the last 10 minutes and cover with foil if the top is browning too quickly.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
If desired, brush the top of the cake with a little extra rum or brandy while it’s still warm to enhance the flavor.
Store in an airtight container. For best results, let the fruitcake mature for at least a week before serving, brushing with additional rum or brandy every few days to keep it moist and flavor-packed.
Nutrition Facts
Calories |
6090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.6 g | 365% | |
| Saturated Fat | 117.7 g | 588% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 830.0 g | 302% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 535.4 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 758 mg | 58% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 5521 mg | 117% | |
*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.
