Description
Learn how to make an irresistible fruitcake, a festive delight perfect for any celebration. This moist and delicious holiday fruitcake recipe is surprisingly easy and bursting with flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped candied mixed fruit
- 1 cup chopped candied cherries
- 1 cup raisins
- 1 cup chopped pecans or walnuts
- 1/4 cup brandy or rum (optional)
Instructions
- Preheat your oven to 300°F (150°C). Grease and flour a 9×5 inch loaf pan. Line the pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This dry mixture is key to a good fruitcake.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step helps create a tender crumb for your festive fruitcake.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the candied mixed fruit, candied cherries, raisins, and chopped nuts. If using, stir in the brandy or rum. This combination of fruits and nuts makes the fruitcake irresistible.
- Pour the batter into the prepared loaf pan and spread evenly. Ensure the batter is well distributed for an even bake.
- Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean. The aroma will fill your home, a true sign of a festive delight.
- Let the fruitcake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, you can wrap the fruitcake tightly in plastic wrap and then in foil. For a richer flavor, you can brush it with more brandy or rum.
Notes
- For a richer flavor and to keep the fruitcake moist, you can soak it in brandy or rum every few weeks.
- This fruitcake can be stored at room temperature for up to 2 weeks, or refrigerated for up to 2 months.
- If you don’t want to use alcohol, you can substitute with orange juice or a simple syrup.
- Ensure your candied fruits and nuts are evenly distributed for the best texture and flavor in every bite of this irresistible fruitcake.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg