Homemade Fruit Cake

Homemade Fruit Cake Recipe

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Homemade fruit cake is a timeless treat that brings warmth, nostalgia, and delightful flavors to any occasion. Packed with a medley of dried fruits, nuts, and aromatic spices, this rich cake is perfect for celebrations or simply to enjoy with a cup of tea. Unlike store-bought versions, a homemade fruit cake allows you to control the ingredients and sweetness, ensuring a moist, flavorful, and personalized dessert. Whether you are preparing it for the holidays, a special gathering, or just as a treat for your family, this recipe will guide you to bake the perfect fruit cake that everyone will love.

Ingredients

  • 2 cups mixed dried fruits (raisins, currants, cranberries, cherries)
  • 1 cup mixed nuts (walnuts, almonds, pecans), chopped
  • 1 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup orange juice
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons dark rum or brandy (optional for extra richness)
  • Zest of 1 orange
  • Zest of 1 lemon

Instructions

  1. Preheat your oven to 300°F (150°C) and grease a loaf pan or round cake pan with butter. Line the bottom with parchment paper for easy removal.
  2. In a small bowl, combine the dried fruits and nuts. Add 2 tablespoons of flour and toss to coat. This helps prevent them from sinking to the bottom during baking.
  3. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy using a hand mixer or stand mixer.
  4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  5. Stir in the orange zest, lemon zest, vanilla extract, honey, and optional rum or brandy for a more intense flavor.
  6. In a separate bowl, whisk together the remaining flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  7. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
  8. Slowly pour in the orange juice and mix until the batter is smooth and slightly thick.
  9. Fold the floured dried fruits and nuts into the batter with a spatula, making sure they are evenly distributed throughout.
  10. Pour the batter into the prepared pan and smooth the top with a spatula to ensure even baking.
  11. Place the cake in the preheated oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
  12. If the top starts browning too quickly, loosely cover it with aluminum foil halfway through the baking time.
  13. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
  14. Transfer the cake to a wire rack to cool completely before slicing.
  15. For best results and deeper flavor, wrap the cooled fruit cake in plastic wrap and let it rest for 1-2 days before serving.

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