A classic and decadent fruit cake, packed with dried fruits and nuts, perfect for holidays and special occasions. This recipe yields a moist and flavorful cake that gets better with time.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup mixed dried fruit (raisins, currants, cherries, etc.)
- 1 cup chopped nuts (walnuts, pecans, almonds)
- 1/4 cup dark rum or brandy (optional)
- 1/4 cup milk
Instructions:
- Preheat and Prepare: Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan or line with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Combine Fruits and Nuts: In another bowl, combine the dried fruit and nuts. If using, pour the rum or brandy over the fruit and let it soak for a few minutes.
- Alternate Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in Fruits and Nuts: Gently fold the fruit and nut mixture into the batter.
- Bake: Pour the batter into the prepared pan and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
- Optional: Feed the cake: Once cooled, you can brush the cake with additional rum or brandy every few days to enhance the flavor and moisture. Wrap the cake tightly in plastic wrap and store in a cool, dark place.