This Fruitcake is a rich, festive treat filled with a blend of dried fruits, nuts, and warm spices, making it perfect for the holiday season. Moist and flavorful, it’s often aged with rum or brandy for an extra touch of decadence.
Ingredients
- 1 1/2 cups mixed dried fruit (raisins, currants, chopped dates)
- 1 1/2 cups mixed candied fruit (cherries, pineapple, citrus peel)
- 1/2 cup chopped pecans or walnuts
- 1/4 cup orange juice or rum (for soaking)
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 tsp salt
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 4 large eggs
- 1/4 cup molasses
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/4 cup dark rum (optional)
Instructions
- Preheat oven: Preheat the oven to 325°F (165°C). Grease and line a 9-inch round or square cake pan with parchment paper.
- Soak fruit & nuts: In a bowl, mix together dried fruit, candied fruit, and nuts. Pour over the orange juice or rum and let soak for at least 1 hour (overnight is best).
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, allspice, and salt.
- Cream butter & sugar: Beat butter and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in molasses and vanilla extract.
- Combine wet & dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk. Stir in the soaked fruit and nuts, along with any remaining soaking liquid.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, wrap the fruitcake in cheesecloth soaked in rum or brandy, then wrap it tightly in plastic wrap and let it age for at least 1-2 weeks for the best flavor.
