A staple of Christmas baking, fruitcake is packed with dried fruits, nuts, and spices, often soaked in rum or brandy. It’s a dense, rich cake that’s perfect for those who love a boozy dessert. Traditional Fruitcake is a classic holiday dessert loaded with dried fruits, nuts, and warm spices. Moist and flavorful, this dense cake is perfect for gifting or enjoying with a cup of tea during festive gatherings. It tastes even better with time, as the flavors deepen with aging.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Traditional Fruitcake
Description
Traditional Fruitcake is a classic holiday dessert loaded with dried fruits, nuts, and warm spices. Moist and flavorful, this dense cake is perfect for gifting or enjoying with a cup of tea during festive gatherings. It tastes even better with time, as the flavors deepen with aging.
Ingredients
Instructions
Prepare the Dried Fruits: Combine the mixed dried fruits and rum (or orange juice) in a bowl. Cover and let soak for at least 4 hours or overnight for best results.
Preheat the Oven: Preheat your oven to 300°F (150°C). Grease a loaf pan (9x5 inches) and line it with parchment paper.
Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
Cream Butter and Sugar: In a large mixing bowl, beat the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and molasses.
Combine Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the soaked fruits (with any remaining liquid) and chopped nuts.
Bake the Fruitcake: Pour the batter into the prepared pan, smoothing the top. Bake for 1 hour 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Age (Optional): Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Once completely cool, wrap the cake tightly in plastic wrap or foil. For enhanced flavor, brush the cake with rum or brandy every few days and let it age in a cool, dry place for up to 2 weeks.
Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.
Serve hot ♨ and enjoy!
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 320kcal
