Here’s a classic fruitcake recipe — moist, rich, and packed with dried fruits, nuts, and warm spices. It’s perfect for the holidays or special occasions and can be made ahead and aged for deeper flavor.
🍒 Classic Fruitcake Recipe
🕒 Prep Time: 30 minutes
🕕 Bake Time: 1.5 to 2 hours
🍽️ Yield: One 9-inch loaf or small bundt cake
🧾 Ingredients:
Dried Fruits & Nuts:
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1 cup raisins
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1 cup chopped dates or figs
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1 cup dried cranberries or chopped dried apricots
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1/2 cup candied cherries (optional)
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1/2 cup chopped nuts (walnuts, pecans, or almonds)
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1/2 cup orange juice or dark rum (for soaking)
For the Batter:
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1/2 cup unsalted butter, softened
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1 cup brown sugar (light or dark)
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3 large eggs
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground allspice or cloves
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1/4 teaspoon salt
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1/4 cup milk
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1 teaspoon vanilla extract
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Zest of 1 orange (optional)
🥄 Instructions:
1. Soak the fruit (overnight or quick version):
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Combine all dried fruits in a bowl with orange juice or rum. Cover and let sit overnight.
Shortcut: Microwave the mixture for 1–2 minutes and let it rest 15–30 minutes to soften.
2. Prepare the oven and pan:
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Preheat oven to 300°F (150°C).
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Grease and line a 9-inch loaf pan or bundt pan with parchment paper.
3. Make the batter:
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In a large bowl, cream butter and brown sugar until fluffy.
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Add eggs one at a time, beating well after each.
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Stir in vanilla and orange zest.
4. Mix dry ingredients:
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In a separate bowl, whisk together flour, baking powder, spices, and salt.
5. Combine everything:
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Add dry ingredients to the wet batter alternately with milk.
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Fold in the soaked fruit and chopped nuts (drain excess liquid first if needed).
6. Bake:
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Pour into prepared pan and smooth the top.
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Bake for 90–110 minutes, or until a toothpick inserted comes out clean.
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If the top browns too fast, cover loosely with foil in the last 30 minutes.
7. Cool & optional aging:
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Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
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For best flavor, wrap tightly in cheesecloth soaked in rum or brandy, then foil, and store for 1–2 weeks (up to several months, re-soaking weekly).
🎄 Optional Add-Ons:
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Drizzle with simple icing or glaze
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Decorate with whole candied fruit and nuts on top before baking
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Serve with whipped cream or spiced tea
Would you like a gluten-free, eggless, or non-alcoholic version too?
