To make a delicious fruit cake, you’ll need a few key ingredients such as dried fruits, nuts, spices, and of course, some brandy or rum to give it that extra kick. Here’s a step-by-step guide to making a fruit cake that’s perfect for the holidays or any special occasion:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 cup milk
- 2 cups mixed dried fruits (raisins, cranberries, cherries, apricots, etc.)
- 1 cup chopped nuts (walnuts, pecans, almonds, etc.)
- 1/2 cup brandy or rum
- Preheat your oven to 325°F (160°C). Grease a 9-inch cake pan and line it with parchment paper.
- Cream the butter and sugar together in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, until everything is well combined.
- Fold in the mixed dried fruits and chopped nuts until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, making sure it’s level and smooth.
- Bake for approximately 2 hours or until a toothpick inserted into the center of the cake comes out clean.
- Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
- Prick the surface of the cake with a toothpick or skewer and pour the brandy or rum over the top. Let it soak in for 5 minutes.
- Remove the cake from the pan and place it on a wire rack to cool completely.
- Once the cake has cooled, wrap it tightly in plastic wrap and store it in an airtight container. You can also wrap it in cheesecloth and soak it in more brandy or rum for added flavor.
Enjoy your delicious homemade fruit cake!
Once your cake is done, let it cool completely before removing it from the pan. If you’re using a bundt pan, it’s important to let it cool for at least 15 minutes in the pan before inverting it onto a cooling rack. Once the cake has cooled, you can serve it immediately or store it in an airtight container. Fruitcake typically lasts for several weeks or even months, as the high sugar content acts as a natural preservative.
You can also wrap the cake in cheesecloth soaked in rum or brandy for extra moisture and flavor. Enjoy a slice of this delicious, festive cake with a cup of hot tea or coffee, or serve it as a dessert with a dollop of whipped cream or a scoop of vanilla ice cream.