Description
Homemade Fruit Cake is a rich and flavorful dessert, perfect for the holiday season. Loaded with dried fruits, nuts, and spices, this cake is moist and delicious, often soaked in rum or brandy for extra depth of flavor. It’s a traditional favorite that only gets better with time.
Ingredients
Scale
- 1 1/2 cups mixed dried fruit (raisins, currants, chopped dates, etc.)
- 1/2 cup chopped candied ginger
- 1/2 cup chopped walnuts or pecans
- 1/4 cup dark rum or brandy (optional, for soaking)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/4 cup fresh orange juice
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/2 cup chopped pecans or almonds (optional, for garnish)
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.
- If you’re using rum or brandy, place the mixed dried fruits, candied ginger, and nuts in a bowl and pour the alcohol over them. Let them soak for at least 1 hour, or overnight if possible, stirring occasionally.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and cloves. Set aside.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the orange juice, vanilla extract, and milk, then gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the soaked fruit mixture, ensuring it is evenly distributed throughout the batter. Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the cake starts to brown too much on top, cover it loosely with foil for the last 15 minutes of baking.
- Once baked, remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Optional: Once the cake has cooled, you can soak it in a little more rum or brandy, wrapping it tightly in plastic wrap and letting it rest for a few days for enhanced flavor. Garnish with chopped pecans or almonds before serving if desired.
Notes
- Fruit cakes improve in flavor after a few days, making them ideal for preparing in advance for the holidays.
- If you prefer a non-alcoholic version, you can replace the rum or brandy with fruit juice or water.
- Feel free to swap the nuts and fruits based on your preferences. Try adding dried apricots, cranberries, or any other favorite dried fruits.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Traditional, Holiday
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 32g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg