Fruitcake Recipe
American · Dessert · 150 min total
A classic dense fruitcake packed with candied fruits, nuts, and warm spices, perfect for holiday gifting or enjoying with tea.
30
min prep
min prep
120
min cook
min cook
16
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 cup candied mixed fruit (citrus peel, cherries, pineapple)
- 1 cup raisins
- 1 cup currants
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 3 large eggs
- 1/4 cup orange juice
- 1/4 cup dark rum or brandy (optional)
Instructions
- Preheat oven to 300°F (150°C). Grease a 9x5-inch loaf pan and line with parchment paper.
- In a large bowl, toss candied fruit, raisins, currants, walnuts, and pecans with 2 tablespoons of the flour until coated.
- In a separate bowl, whisk together remaining flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in orange juice and rum (if using).
- Gradually add flour mixture to butter mixture, mixing until just combined. Fold in floured fruit and nuts.
- Pour batter into prepared pan and smooth the top. Bake for 2 hours, or until a toothpick inserted into center comes out clean. If top browns too quickly, cover loosely with foil.
- Cool in pan on a wire rack for 15 minutes, then turn out onto rack to cool completely. Wrap tightly in plastic wrap and store for at least 1 day before slicing to allow flavors to meld.
Tips
- Fruitcake can be stored in an airtight container for up to 2 weeks, or frozen for up to 3 months.
- For extra moisture, brush cooled cake with additional rum or brandy once a week if storing.
- Slice thinly with a serrated knife for best results.
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