Description
A delightful fruitcake featuring a rich blend of nuts and soaked dried fruits, perfect for any special occasion.
Ingredients
Scale
- 2 cups mixed dried fruits (raisins, currants, dried cherries, apricots, etc.)
- 1 cup nuts (walnuts, pecans, or almonds), chopped
- 1 cup orange juice (or rum for soaking)
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Maraschino cherries (for garnish)
- Whole nuts (for garnish)
- Candied fruits (for garnish)
Instructions
- In a medium bowl, combine the mixed dried fruits, chopped nuts, orange juice (or rum), orange zest, and vanilla extract. Stir well and let the mixture soak for at least 2 hours, or overnight for deeper flavor.
- Preheat your oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the soaked fruit mixture and any remaining liquid until evenly incorporated.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Decorate the top with maraschino cherries, whole nuts, or candied fruits if desired.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the fruitcake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. For the best flavor, wrap the cooled fruitcake in plastic wrap and let it sit for at least 24 hours before slicing.
Notes
Soaking the fruits overnight enhances flavor and moisture. Store tightly wrapped at room temperature or refrigerate. Can be frozen for up to three months.
- Prep Time: 120 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: fruitcake, dessert, holiday baking, moist cake, dried fruits