🍒🍰 Traditional Fruit Cake Recipe
Yields: 1 standard loaf | Prep Time: 30 min | Bake Time: 1.5–2 hours
(Make at least 1–2 weeks ahead for best flavor)
🧾 Ingredients
Fruit & Nut Mix:
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1 ½ cups mixed dried fruits
(raisins, sultanas, currants, chopped dates, cranberries, cherries, etc.) -
¼ cup candied citrus peel (optional)
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½ cup dark rum, brandy, or orange juice
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½ cup chopped nuts (walnuts, pecans, almonds)
Cake Batter:
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1 cup (2 sticks) unsalted butter, softened
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1 cup brown sugar, packed
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4 large eggs
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1 ½ cups all-purpose flour
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½ tsp baking powder
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½ tsp cinnamon
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½ tsp nutmeg
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¼ tsp cloves (optional)
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¼ tsp salt
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Zest of 1 orange and/or lemon
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1 tsp vanilla extract
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2 tbsp molasses or dark corn syrup (optional, for color and richness)
🔄 Optional Soaking:
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Soak dried fruits in rum or juice overnight (or microwave for 1–2 minutes and let sit for 15–30 min if short on time).
👩🍳 Instructions
1. Prepare Pan & Oven
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Preheat oven to 300°F (150°C).
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Grease and line a loaf pan (or 8” round) with parchment paper.
2. Mix the Batter
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Cream butter and brown sugar until light and fluffy.
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Add eggs one at a time, beating well after each.
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Mix in molasses, vanilla, citrus zest.
3. Combine Dry Ingredients
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In a separate bowl, sift flour, baking powder, salt, and spices.
4. Assemble the Cake
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Stir flour mixture into the wet ingredients until just combined.
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Fold in soaked fruit (drained if needed) and chopped nuts.
5. Bake
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Spoon batter into prepared pan, smooth the top.
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Bake for 90–110 minutes, or until a toothpick comes out clean.
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If top browns too fast, tent with foil halfway through.
6. Cool & (Optional) Cure
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Cool completely in the pan.
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For best results: wrap in cheesecloth soaked in brandy or rum, then foil, and store in an airtight container. Re-soak weekly for 2–3 weeks.
🎁 Serving & Storage
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Slice thinly — fruit cake is rich!
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Keeps 1+ month in fridge, or freeze for longer.
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Excellent with tea, coffee, or a drizzle of custard.
Would you like a gluten-free, eggless, or no-alcohol version of this?
