Fruitcake Ii
Elevate your holiday baking with the rich, spiced goodness of Fruitcake II! This traditional fruitcake recipe blends warm spices like cinnamon, nutmeg, and cloves with molasses and vanilla to create a tender, flavorful base. Loaded with a medley of dried fruits—figs, cherries, raisins—and candied orange peel, plus the satisfying crunch of walnuts and pecans, this cake is a festive treat that’s perfect for any celebration. A slow bake at a low temperature ensures a moist loaf that’s packed with flavor. For an even more indulgent experience, let the fruitcake rest for a day or two to let the flavors intensify. Ideal for gifting, gatherings, or cozy evenings, this homemade fruitcake is a timeless holiday dessert that will win hearts with every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 cup Unsalted butter, softened
- 1 cup Brown sugar, packed
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Molasses
- 0.5 cup Milk
- 1 cup Dried figs, chopped
- 1 cup Dried cherries
- 1 cup Raisins
- 0.5 cup Candied orange peel, diced
- 0.5 cup Chopped walnuts
- 0.5 cup Chopped pecans
Instructions
Preheat your oven to 300°F (150°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and ground cloves. Set aside.
In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract and molasses.
Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing just until combined.
Fold in the dried figs, dried cherries, raisins, candied orange peel, chopped walnuts, and chopped pecans. Ensure the fruits and nuts are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 75–80 minutes, or until a toothpick inserted into the center of the fruitcake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For best results, wrap the fruitcake in plastic wrap and let it rest for a day or two before serving. This allows the flavors to meld together beautifully.
Nutrition Facts
Calories |
5929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.9 g | 383% | |
| Saturated Fat | 136.9 g | 685% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1272 mg | 424% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 779.1 g | 283% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 522.6 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 1080 mg | 83% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3970 mg | 84% | |
*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.
