🍒 Old-Fashioned Fruitcake Recipe
Ingredients
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1 ½ cups mixed dried fruits (raisins, currants, chopped dates, chopped dried apricots, cherries)
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½ cup chopped nuts (walnuts, pecans, or almonds)
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¼ cup brandy, rum, or orange juice (plus extra for soaking)
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp ground allspice
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½ cup unsalted butter, softened
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¾ cup brown sugar (packed)
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3 large eggs
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1 tsp vanilla extract
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Zest of 1 lemon and 1 orange
Instructions
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Prep fruits:
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Chop dried fruits and nuts.
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In a bowl, combine fruits and nuts with brandy (or rum/orange juice). Let soak for at least 2 hours or overnight for best flavor.
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Mix dry ingredients:
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In a separate bowl, sift together flour, baking powder, salt, and spices.
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Cream butter and sugar:
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In a large bowl, beat butter and brown sugar until light and fluffy.
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Add eggs one at a time, beating well after each.
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Stir in vanilla and citrus zest.
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Combine:
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Gradually add the dry ingredients, mixing gently.
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Fold in the soaked fruit and nuts along with any leftover soaking liquid.
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Bake:
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Preheat oven to 300°F (150°C).
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Grease and line a 9×5-inch loaf pan with parchment paper.
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Pour batter into the pan and smooth the top.
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Bake for 1 hour 30 minutes to 2 hours, until a toothpick inserted comes out clean or with just a few moist crumbs.
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Cool and age:
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Let the cake cool completely.
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For best flavor, wrap in foil and store in an airtight container.
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Optionally, “feed” the cake every week by brushing with a little brandy or rum to keep it moist and deepen the flavor. The cake improves with age!
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Tips
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Use your favorite mix of dried fruits and nuts!
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For a more traditional look, top with glazed cherries or nuts before baking.
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You can substitute molasses or dark corn syrup for part of the sugar for extra depth.
Would you like a quick fruitcake recipe that skips soaking and ages, or a holiday spiced glaze to drizzle on top?
