Description
A delightful and incredibly moist fruitcake packed with mixed dried fruit and nuts, perfect for special occasions.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup mixed dried fruit (raisins, currants, chopped apricots, etc.)
- 1/2 cup chopped nuts (walnuts, pecans, etc.)
- 1/2 cup orange juice
Instructions
- Preheat your oven to 325°F (165°C) and grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream the butter and sugar together until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the wet mixture, stirring until just combined.
- Gently fold in the mixed dried fruit and chopped nuts.
- Pour the orange juice over the mixture and stir gently until everything is well combined.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
- Let the fruitcake cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
For best results, use room temperature ingredients and do not skip the orange juice for added moisture and flavor. The fruitcake can be made with different types of dried fruit and nuts to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baked Goods
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: fruitcake, dessert, moist cake, holiday, special occasion