Homemade Fruitcake Recipe That Everyone Loves
Packed with dried fruits, nuts, and spices, fruitcakes is a symbol of celebration and one of the most perfect dessert choice. For many, fruitcake is a nostalgic treat, evoking memories of family dinners and holiday cheer. Its dense texture and bold flavors are an acquired taste, but once embraced, it becomes a dessert to look forward to year after year.
How Can You Make Your Fruitcake Special
- Rich Flavor Profile
The combination of dried fruits, nuts, and aromatic spices creates a symphony of sweetness and warmth. Soaking the fruits in rum or brandy enhances these flavors, giving the cake its signature depth. - Long-Lasting Quality
Properly stored, a fruitcake can last for months or even years, making it an excellent gift or a dessert to savor slowly. - Cultural Significance
Whether it’s the British version soaked in alcohol or the lighter Caribbean fruitcake flavored with tropical spices, this dessert has a unique place in culinary traditions.
In the following section, I’ll be guiding you on making awesome fruitcake that you and your family would enjoy so much. This simple to follow fruitcake recipe is the best on the internet right now.
Homemade Fruitcake Recipe That Everyone Loves
The best fruitcake recipe that everyone would love. This is the simplest and fastest fruitcake recipe you can find on the internet.
Equipment
- Large mixing bowl
- Small saucepan
- Hand mixer or stand mixer
- 8-inch loaf pan or 9-inch round pan
- Cooling rack
Ingredients
For the Fruit Mixture:
- 2 cups dried mixed fruits raisins, currants, apricots, cherries
- ½ cup candied citrus peel
- ½ cup chopped nuts walnuts or pecans
- ½ cup rum or orange juice
For the Cake Batter:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup milk
Instructions
Prepare the Fruit Mixture:
- Combine dried fruits, candied citrus peel, and nuts in a bowl.
- Add rum or orange juice, toss to coat, and let sit for at least 1 hour or overnight for best flavor.
Preheat the Oven:
- Preheat oven to 300°F (150°C).
- Line your loaf or round pan with parchment paper.
Mix the Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
Cream Butter and Sugar:
- In a large bowl, beat softened butter and brown sugar with a mixer until light and fluffy (about 2–3 minutes).
Add Eggs and Vanilla:
- Beat in eggs one at a time, followed by vanilla extract. Mix until combined.
Incorporate Dry Ingredients and Milk:
- Gradually add the flour mixture to the butter mixture, alternating with milk. Mix until just combined.
Add the Fruit Mixture:
- Gently fold the soaked fruit mixture into the batter using a spatula.
Bake the Fruitcake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 2 hours, or until a toothpick inserted in the center comes out clean. Check after 90 minutes to avoid over-baking.
Cool and Store:
- Allow the fruitcake to cool completely in the pan on a cooling rack.
- For best results, wrap the cooled cake tightly in plastic wrap and let it age for 1–2 weeks to develop flavors.
Notes
More Tips For A Better Fruitcake Experience
- Brush with extra rum or orange juice every few days during aging to keep the cake moist and enhance flavor.
- Serve plain or with a dusting of powdered sugar.
Nutrition
Calories: 400kcal
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