Description
This homemade fruit cake is a traditional British dessert perfect for the holiday season. Rich with a blend of dried fruits, nuts, and warm spices, it’s moist, flavorful, and can be aged with rum or brandy to enhance its depth. Ideal for festive occasions, this cake offers a delightful balance of sweetness and texture with every bite.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 4 large eggs
- ½ cup orange juice
- 1 teaspoon vanilla extract
Add-ins
- 2 cups mixed dried fruits (raisins, currants, chopped dates, dried cherries)
- 1 cup chopped candied fruit peel
- 1 cup chopped nuts (walnuts or pecans)
- ¼ cup dark rum or brandy (optional, for soaking)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 300°F (150°C). Grease and line a 9-inch loaf pan or round cake pan with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, nutmeg, and ground cloves. This combination of spices gives the cake its warm, fragrant flavor.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and packed brown sugar until the mixture is light and fluffy. This step incorporates air, contributing to a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to enhance the cake’s aroma and depth.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and orange juice to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Fold in Fruits and Nuts: Carefully fold in the mixed dried fruits, chopped candied fruit peel, and chopped nuts, distributing them evenly throughout the batter without deflating it.
- Pour Batter and Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan before removing it. This helps the cake set and makes it easier to handle without crumbling.
- Optional Aging: If desired, brush the cooled cake with dark rum or brandy. Wrap it tightly in foil and store it in a cool place for several days to age, which enhances the flavor and moisture of the fruit cake.
Notes
- Fruit cake can be made ahead and stored tightly wrapped in the refrigerator for up to 2 weeks, or frozen for longer storage.
- Aging with alcohol improves the flavor and moisture of the cake.
- Customize the dried fruit and nut mix according to your preferences for a personalized flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
