Traditional Fruitcake
Indulge in a timeless dessert with our Traditional Fruitcake, a rich and dense cake packed with dried fruits and nuts, perfect for holiday gatherings and festive celebrations.
Prep time: 30 minutesCook time: 2 hours 30 minutesServes: 12
Ingredients
1 cup butter
2 cups granulated sugar
4 large eggs
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup orange juice
1/4 cup dark rum
1 cup chopped walnuts
1 cup chopped pecans
1 cup dried apricots, chopped
1 cup dried cherries
1 cup raisins
1/2 cup candied pineapple, chopped
1/2 cup candied citrus peel, chopped
Instructions
1. Preheat the oven to 300°F (150°C). Grease and line a 9-inch round cake pan.
2. Cream the butter and sugar together in a large bowl until light and fluffy.
3. Beat in the eggs, one at a time, mixing well after each addition.
4. In another bowl, sift together the flour, baking powder, cinnamon, nutmeg, and cloves.
5. Gradually add the flour mixture to the butter mixture, alternating with the orange juice and rum. Mix until just combined.
6. Fold in the walnuts, pecans, apricots, cherries, raisins, candied pineapple, and citrus peel.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 2 1/2 hours, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
Storage
Store the fruitcake wrapped tightly in plastic wrap and aluminum foil in a cool, dry place for up to 3 months.
Reheating
To reheat, slice the desired amount and gently warm in a 300°F oven for 10 minutes, or serve at room temperature for optimal flavor.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
