Description
A luxuriously rich and moist fruitcake made with soaked dried and candied fruits, warm spices, nuts, and a tender buttery crumb. Perfect for holidays or gifting, this cake matures beautifully over time and delivers bold, nostalgic flavors in every bite.
Ingredients
- 1 cup mixed dried fruits (raisins, sultanas, currants)
- 1/2 cup chopped dates
- 1/2 cup candied cherries
- 1/2 cup candied pineapple
- 1/4 cup citrus peel
- 1/2 cup dark rum or orange juice (for soaking)
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2/3 cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp orange or lemon zest
- 1/2 cup chopped walnuts or pecans
Instructions
- Soak mixed dried and candied fruits in dark rum or orange juice for at least 4 hours or overnight.
- Preheat oven to 300°F (150°C). Grease and line a loaf or bundt pan with parchment paper.
- Cream the butter and brown sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fold in the soaked and drained fruit, citrus zest, and chopped nuts.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 75–90 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.
- Optionally, brush with extra rum or juice for added moisture and flavor.
- Prep Time: 25 minutes
- Cook Time: 75 minutes