Simple Fruitcake Recipe

Table of Contents

Ingredients:

2 cups of mixed dried fruits, including candied citrus peel, chopped dates, raisins, and currants.
One cup of chopped nuts, like pecans or walnuts
One cup of all-purpose flour
Half a cup of softened unsalted butter
Half a cup of sugar, granulated
Two huge eggs
One teaspoon of vanilla extract
Half a teaspoon of baking powder
Half a teaspoon of cinnamon powder
1/4 teaspoon of nutmeg, ground
One-fourth teaspoon of salt

Set the oven temperature to 325°F (165°C). Line a loaf pan with parchment paper or grease and flour it.
Put the nuts and dried fruits in a basin. To ensure equal coating, toss them with two tablespoons of flour. Put aside.
Cream the butter and sugar in a another bowl until they are light and creamy.
Add the eggs one at a time and beat until thoroughly mixed. Add the vanilla extract and stir.
Mix the remaining flour, baking powder, salt, nutmeg, and cinnamon in a separate bowl.
Mix thoroughly after each addition as you gradually incorporate the dry ingredient mixture into the butter mixture.
The dry fruit and nut combination should be uniformly spread throughout the batter after being folded in.
Evenly distribute the batter after pouring it into the loaf pan.
A toothpick inserted in the center should come out clean after baking for 60 to 70 minutes in a preheated oven.
After taking the cake out of the oven, allow it to cool in the pan for ten minutes. After that, move it to a wire rack to finish cooling.
To let the flavors develop, you can store the fruitcake at room temperature for a few days after it has cooled, tightly wrapping it in foil or plastic wrap.
This simple fruitcake recipe is a tasty treat that’s ideal for the holidays or anytime you want something moist and fruity. Have fun!