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Homemade Fruitcake

This traditional fruitcake combines soaked dried fruits, crunchy nuts, and warm spices into a dense, moist loaf with a rich aroma. The slow baking process results in a sweet, flavorful cake that improves with age, showcasing a beautiful golden-brown crust and tender crumb.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8
Course: Main Course
Cuisine: Traditional
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups dried mixed fruits soaked in brandy overnight
  • 1 cup chopped nuts walnuts or pecans
  • 2 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.5 tsp ground nutmeg
  • 1 cup unsalted butter softened
  • 1.5 cups brown sugar packed
  • 3 eggs large eggs
  • 1 tbsp zest of lemon or orange brightens flavor
  • 1 cup all-purpose flour sifted

Equipment

  • Loaf pan
  • Mixing bowls
  • Electric mixer
  • Cooling rack

Method
 

  1. Preheat your oven to 150°C (300°F). Grease a loaf pan with butter and line it with parchment paper for easy removal.
  2. In a large bowl, mix the soaked dried fruits, chopped nuts, and spices—cinnamon, cloves, and nutmeg—until well combined and fragrant.
  3. In a separate bowl, use an electric mixer to beat the softened butter and brown sugar together until the mixture is light, fluffy, and creamy, about 3-4 minutes.
  4. Add eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
  5. Stir in the citrus zest, which will give the cake a bright, zesty aroma.
  6. Gradually fold the dry ingredients—flour and spices—into the wet mixture, mixing just until combined. Then, fold in the fruit and nut mixture, ensuring even distribution.
  7. Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even surface.
  8. Bake in the preheated oven for about 1 hour and 15 minutes, or until the top is deep golden brown and a skewer inserted into the center comes out clean.
  9. Once baked, remove the cake from the oven and let it cool in the pan for 20 minutes. Then, transfer it to a wire rack to cool completely, allowing the flavors to settle and develop.
  10. Slice the cooled fruitcake and enjoy its dense, moist texture with a rich, spicy aroma—perfect for sharing or aging further for enhanced flavor.

Notes

For best flavor, wrap the cooled cake in parchment and store in an airtight container for a few days to allow the flavors to meld. The cake can be aged for up to a month, with occasional brushing of brandy for added moisture and richness.