A traditional holiday cake bursting with candied fruits, dried fruits, and crunchy nuts. Moist, rich, and infused with warm spices for a celebratory flavor. Perfect for Christmas, weddings, or any festive gathering.
Explanation
Fruitcake is a classic celebratory dessert made with a dense batter enriched by butter, eggs, and sugar, then packed with candied fruits, dried fruits, and nuts. Often flavored with spices like cinnamon and nutmeg, and sometimes brushed with rum or brandy for extra richness, it’s baked slowly to achieve a moist, flavorful crumb. The colorful fruits and nuts make it visually stunning and deliciously indulgent.
Prep Time: 30 minutes Cook Time: 1 hour 30 minutes Total Time: 2 hours Servings: 10–12 slices
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup butter (softened)
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup candied fruits (red, green, yellow)
- 1 cup mixed dried fruits (raisins, currants, apricots)
- 1 cup mixed nuts (walnuts, almonds, pecans)
- Optional: ¼ cup rum or brandy (for soaking or brushing)
Products for Using in Recipe
- Use high-quality candied fruits for vibrant color and flavor.
- Freshly toasted nuts add crunch and depth.
- Pure vanilla extract enhances aroma.
- A loaf pan or round cake tin ensures even baking.
Instructions
- Preheat oven to 325°F (160°C). Grease and line a loaf or round cake pan with parchment paper.
- In a bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and milk, mixing gently.
- Fold in candied fruits, dried fruits, and nuts.
- Pour batter into prepared pan and smooth the top.
- Bake for 80–90 minutes, or until a toothpick inserted comes out clean.
- Cool completely before slicing.
- Optional: Brush with rum or brandy for added richness and preservation.