Description
This traditional fruit cake is a classic Christmas dessert, known for its dense texture and rich flavor. Packed with dried fruits and crunchy nuts, it is moist, aromatic, and perfect for festive celebrations. Many families pass this recipe down through generations, and the warm smell of the cake baking in the oven brings back wonderful holiday memories. It’s a timeless treat that tastes even better after a day or two as the flavors deepen and blend together.
Ingredients
- 2 cups mixed dried fruits (raisins, currants, chopped dates, or dried cherries)
- 1 cup chopped nuts (walnuts or pecans)
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1/2 cup orange juice or apple juice
- 1 tsp vanilla extract
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 160°C (320°F) and grease a loaf or round cake pan.
- In a bowl, mix the dried fruits and nuts with a little flour to keep them from sinking.
- In another bowl, cream the butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and orange juice.
- In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture and mix gently.
- Fold in the fruit and nut mixture.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before slicing.
Tips
- Soak the dried fruits in orange juice overnight for an extra moist cake.
- Wrap the cooled cake in foil and store it for a day before serving to enhance the flavor.
- You can add a little rum or brandy for a traditional festive taste.
- Decorate the top with extra nuts or glazed fruits for a beautiful presentation.
- Store in an airtight container to keep the cake fresh for several days.