Classic Fruitcake Recipe

Table of Contents

Components:

Regarding the Fruit Blend:

Two cups of mixed dried fruit, such as sultanas, currants, raisins, or a combination
One cup of chopped dates or dried apricots
Half a cup of candied ginger, chopped
An optional half cup of chopped dried pineapple or other tropical fruits
Half a cup of orange juice or any other type of fruit juice
1/4 cup of brandy, orange liqueur, or black rum (optional; for soaking)

Regarding the Cake:

One cup of room-temperature unsalted butter
1 1/4 cups of dark brown sugar, packed
Four big eggs
1/4 cup brandy or black rum (optional; adds flavor)
One and a half cups of all-purpose flour
One teaspoon of baking powder
One teaspoon of cinnamon powder
Half a teaspoon of nutmeg, ground
Half a teaspoon of allspice, ground
Half a teaspoon of cloves, ground
One cup of chopped nuts (almonds, pecans, or walnuts) and 1/4 teaspoon salt
One cup of red and green mixed glacé cherries
Half a cup of chopped walnuts or pecans (optional)
Half a cup of optionally chopped almonds
One orange and one lemon’s zest
1/4 cup honey, if desired for added richness
Dark rum, brandy, or orange liqueur (enough to wet the cake after baking) are options for alcohol soaking.

Directions:

Get the fruit ready:

Add the chopped apricots, candied ginger, dried pineapple (if using), orange juice, and mixed dry fruits to a large bowl.
Over the mixture, pour the brandy, liqueur, or black rum and whisk to mix. To enable the flavors to combine and the fruits to plump up, cover the bowl and let them soak for at least eight hours or overnight.
Warm up the oven:
Set the oven temperature to 300°F (150°C). Line a 9-inch round or 10-inch square cake pan with parchment paper, making sure the paper hangs over the edge for effortless removal. Grease the pan.
Prepare the cake batter:
Beat the brown sugar and butter in a big bowl until they are light and creamy.
One by one, add the eggs, thoroughly mixing each time. If using brandy or dark rum, stir it in.
Mix the flour, baking powder, cloves, allspice, cinnamon, nutmeg, and salt in a different basin.
Mix the dry ingredients into the wet ones just until they are incorporated, then add them gradually. Avoid mixing too much.
Add the nuts, glacé cherries, lemon and orange zests, and the soaked fruits (with any liquid). At this stage, fold in the honey if using.
Prepare the cake:
Smooth the top of the batter after spooning it into the prepared cake pan.
A toothpick inserted in the center should come out clean after 2 to 2 1/2 hours of baking, and the top of the cake should be golden brown.
During baking, loosely cover the cake with aluminum foil if it begins to brown too rapidly.
Cool and Store: After the fruitcake has cooled in the pan for around half an hour, remove it to a wire rack to finish cooling.
After cooling, cover the fruitcake with multiple layers of cheesecloth or plastic wrap and keep it in an airtight container.
Allow the cake to mature for a minimum of one to two weeks for optimal results. Throughout the aging process, you can periodically soak it with additional liqueur, brandy, or rum to maintain its flavor and moisture content.
Serve: Cut the fruitcake into slices and savor it after it has matured. A little goes a long way because this fruitcake is dense and flavorful!