Here’s a classic fruitcake recipe 🍒🍊
It’s moist, fruity, and perfect for holidays or anytime you want a rich cake.
Classic Fruitcake
Ingredients
Fruit & nuts
- 1 cup chopped dates
- 1 cup chopped raisins
- 1 cup chopped dried cherries or cranberries
- ½ cup chopped candied citrus peel (optional)
- ½ cup chopped nuts (walnuts, pecans, or almonds)
Cake
- 1 cup butter, softened
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup orange juice or brandy (for soaking the fruit, optional)
Instructions
- Prep fruit
- Mix all dried fruits and nuts in a bowl.
- If using, soak in orange juice or brandy for 30 minutes.
- Make batter
- Preheat oven to 325°F (165°C).
- Cream butter and brown sugar until fluffy.
- Add eggs one at a time, mixing well.
- In another bowl, mix flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to butter mixture.
- Combine
- Fold in fruit and nuts.
- Bake
- Pour batter into a greased 9×5-inch loaf pan.
- Bake 60–70 minutes until a toothpick comes out clean. Cover with foil if top browns too fast.
- Cool
- Let cake cool completely before slicing.
Tips
- Fruitcake improves in flavor if stored for a few days.
- Brush with a little brandy or orange juice after baking for extra moisture.
- Can freeze for up to 2 months wrapped tightly.
If you want a quick version, mini fruitcakes, or light fruitcake, I can give that too.
Do you want me to give a quick version?
