Yummy Yummy Fruitcake
Get ready to elevate your holiday baking game with this irresistible Yummy Yummy Fruitcake recipe! Bursting with the vibrant flavors of a perfectly balanced dried fruit mix, crunchy chopped nuts, and warming spices like cinnamon, nutmeg, and cloves, this fruitcake is the ultimate festive treat. The rich batter, sweetened with dark brown sugar and infused with a splash of rum or orange juice, results in a moist and flavorful cake that only gets better with time. Perfectly spongy and wonderfully aromatic, it’s baked low and slow to achieve that classic fruitcake texture. Whether served as a centerpiece at holiday gatherings or enjoyed as an everyday indulgence, this fruitcake will win you over with every bite. Pro tip: Prepare it ahead to let the flavors deepen for an even more delicious experience!
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Recipe Information
Ingredients
- 500 grams Chopped dried fruit mix (e.g., raisins, currants, cranberries, apricots, cherries)
- 150 grams Chopped nuts (e.g., almonds, walnuts, pecans)
- 200 grams Dark brown sugar
- 200 grams Unsalted butter, softened
- 250 grams All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 Eggs
- 1 teaspoon Vanilla extract
- 100 milliliters Rum or orange juice (for soaking the fruit)
- 2 tablespoons Milk (optional, for batter consistency)
Instructions
In a medium-sized bowl, combine the dried fruit mix and chopped nuts with rum or orange juice. Cover and let soak for at least 2 hours or overnight for best results.
Preheat your oven to 150°C (300°F). Grease and line a 9-inch round cake pan or loaf pan with parchment paper.
In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy, using a hand mixer or stand mixer.
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, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If the batter is too thick, add milk one tablespoon at a time until it reaches a spreadable consistency.
Gently fold in the soaked fruits and nuts along with any remaining liquid from soaking.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 1 hour and 45 minutes to 2 hours, or until a toothpick inserted into the center comes out clean.
Allow the fruitcake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
For added flavor, you can brush the cake with additional rum or orange juice while it is cooling. Wrap the cooled fruitcake tightly in plastic wrap and foil. For the best flavor, let it rest for a day or two before serving.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 44.7 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 648 mg | 14% | |
*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.
