Homemade Fruit Cake

Ingredients

  • 2 cups mixed dried fruits (raisins, chopped dates, chopped dried apricots, candied cherries)
  • 1 cup chopped nuts (walnuts, pecans, or almonds)
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ cup orange juice (or apple juice)
  • 2 tbsp orange zest (optional)
  • 2 tbsp molasses or honey (optional, for deeper flavor)

Instructions

  1. Prep: Preheat your oven to 300°F (150°C). Grease and line a loaf pan or round cake tin with parchment paper.
  2. Mix Fruit & Nuts: In a large bowl, toss the dried fruits and chopped nuts with 2 tablespoons of the flour (this helps prevent them from sinking).
  3. Cream Butter & Sugar: In a separate bowl, cream together the butter and brown sugar until light and fluffy.
  4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
  5. Combine Dry Ingredients: In another bowl, whisk together the remaining flour, baking powder, salt, cinnamon, and nutmeg.
  6. Combine Wet & Dry: Gradually add the dry ingredients to the creamed mixture, alternating with the orange juice and molasses (if using). Stir until just combined.
  7. Add Fruits & Nuts: Fold in the floured fruit and nuts mixture. Add orange zest if you like extra citrus flavor.
  8. Bake: Pour the batter into the prepared pan. Smooth the top and bake for about 1.5 to 2 hours, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil.
  9. Cool: Let the cake cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.
  10. Serve or Store: This fruit cake tastes even better after a day or two. Wrap tightly and store in an airtight container.

If you’d like, I can help you add a glaze, icing, or tips for soaking with rum or brandy for extra holiday flavor! Just let me know! 🌟

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