Fruitcake Recipe
Fruitcake is a traditional dessert loved by many, especially during the holiday season. This recipe combines dried fruits, nuts, and rich spices to create a dense, flavorful cake that has been cherished for generations. Whether you're preparing it for a festive gathering or as a special treat for yourself, this fruitcake recipe is sure to impress. The balance of sweetness from the fruits and the nutty crunch creates a unique, satisfying taste that everyone will enjoy.
Equipment
- Mixing bowls
- Electric mixer
- Baking pan (9x5 inch loaf pan or 8-inch round pan)
- Oven
- Parchment paper
- Cooling rack
Ingredients
- 1 cup raisins
- 1 cup dried apricots, chopped
- 1 cup dried cherries
- 1/2 cup chopped walnuts
- 1/2 cup butter (room temperature)
- 1/2 cup chopped walnuts
- 1 cup sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 cup brandy (optional)
- 1 tsp vanilla extract
Instructions
- Soak the fruits: In a bowl, combine raisins, apricots, and cherries with the brandy (if using) and let them soak overnight or at least for 2 hours.
- Preheat the oven: Preheat your oven to 300°F (150°C). Line your baking pan with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add eggs: Add eggs one at a time, beating well after each addition.
- Mix dry ingredients: In another bowl, whisk together the flour, baking powder, and spices (cinnamon, nutmeg, cloves).
- Combine ingredients: Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Fold in fruits and nuts: Gently fold in the soaked fruits, walnuts, and almonds until evenly distributed.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for about 2 hours, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack.
- Serve or age: You can enjoy it fresh, or for a richer flavor, wrap the cake in a brandy-soaked cheesecloth and store it in an airtight container for a week.
Notes
- For a non-alcoholic version, use fruit juice like orange juice instead of brandy for soaking the fruits.
- Fruitcake can be stored in the refrigerator for up to 2 months.
