Description
A rich, moist, and festive fruitcake packed with warm spices, dried fruits, and nuts, perfect for holiday celebrations.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 1/4 cup brandy or orange juice
- 1 teaspoon vanilla extract
- 3 cups mixed dried fruit (raisins, currants, chopped dates, candied cherries)
- 1 cup chopped walnuts or pecans
- 1/2 cup candied citrus peel
Instructions
1. Prepare the Crust:
- Preheat oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the brandy and vanilla.
- Gradually blend in the flour mixture until just combined. Fold in the mixed dried fruit, nuts, and citrus peel.
- Spoon the batter into the prepared pan and smooth the top. Bake for 1 hour 45 minutes to 2 hours, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before turning out onto a wire rack to cool completely. For best flavor, wrap and store for a few days before serving.
Notes
You can customize the seasonings to taste.