Fruit cake has long been a cherished holiday tradition, evoking nostalgia and warmth during festive celebrations. This rich, dense cake is packed with a variety of dried fruits, nuts, and spices, creating a flavor profile that is both complex and comforting.
Ingredients
Scale:
1 cup raisins
1 cup currants
1 cup chopped dried apricots
1 cup chopped dates
1/2 cup candied citrus peel
1 cup chopped walnuts or pecans
1 cup unsalted butter, softened
1 cup brown sugar, packed
4 large eggs
1/2 cup orange juice
1/2 cup dark rum (optional)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
Additional dark rum or brandy for soaking fruits (optional)
Instructions
In a bowl, combine all the dried fruits and nuts. If desired, soak them in dark rum or brandy overnight for enhanced flavor.
Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
Stir in the orange juice and optional dark rum until fully combined.
In a separate bowl, whisk together the flour, baking powder, spices, and salt.
Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Gently fold in the soaked dried fruits and nuts until evenly distributed throughout the batter.
Transfer the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 1.5 to 2 hours or until a toothpick inserted in the center comes out clean. Check for doneness around the 1.5-hour mark.
Once baked, allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
