classic fruit cake recipe It’s rich, flavorful, and perfect for celebrations.

Classic Fruit Cake Recipe

Prep Time : 30 minutes
Cook Time : 2-2.5 hours
Servings : 10-12

Ingredients

For the fruit mixture :

2. cups mixed dried fruits raisins, currants, chopped dates, and candied cherries
3. cup mixed candied peel orange, lemon
4. cup chopped nuts walnuts, pecans, or almonds
   ½ cup orange juice or apple juice
   ½ cup rum or brandy optional, for soaking

For the cake batter :

1 ¾ cups all-purpose flour
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
Zest of 1 orange

Instructions

1. Soak the fruit optional but recommended : Combine dried fruits, candied peel, and nuts in a large bowl. Pour the orange juice and rum/brandy over the mixture. Stir well, cover, and let sit overnight or for at least 4 hours.
2. Prepare the oven and pan :
   Preheat the oven to 300°F 150°C.
   Grease and line a 9-inch round or 8×4-inch loaf pan with parchment paper.
3. Make the batter :
   In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
   In a large mixing bowl, beat the butter and brown sugar until creamy.
   Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and orange zest.
4. Combine the ingredients :
   Gradually fold the dry ingredients into the wet mixture.
   Add the soaked fruit mixture (with its liquid) and gently stir to combine.
5. Bake the cake :
   Pour the batter into the prepared pan and smooth the top.
   Bake for 2-2.5 hours, or until a toothpick inserted in the center comes out clean.
   Check after 1.5 hours and cover with foil if the top is browning too quickly.
6. Cool and store :
   Let the cake cool completely in the pan.
   If desired, brush with additional rum or brandy while still warm for extra moisture and flavor.
7. Rest for flavor :

• Wrap the cake tightly in plastic wrap or foil. For the best flavor, let it rest for 2-3 days before serving. Tips
  Alcohol-Free Option : Replace the rum/brandy with apple juice or leave it out entirely.
  Storage : Fruit cake can be stored in an airtight container for weeks or even months, especially if wrapped and occasionally brushed with liquor.
  Decorate : Top with glazed fruits or a dusting of powdered sugar before serving.