Old-Fashioned Fruit Cake is a classic holiday treat that evokes nostalgia and warmth with every bite. Packed with a delightful mix of dried fruits and nuts, this cake is a festive centerpiece perfect for sharing with loved ones during the holiday season.
Mixed dried fruits are the star of the cake, providing sweetness and chewiness. Walnuts add a crunchy contrast to the soft fruits. All-purpose flour forms the base of the batter, while unsalted butter ensures a rich and tender crumb. Brown sugar adds a hint of molasses flavor, and eggs bind everything together. Brandy infuses the cake with depth and warmth, while baking powder gives it a slight lift. Ground cinnamon and nutmeg enhance the fruity flavors, and a pinch of salt balances the sweetness.
This fruit cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more festive touch, drizzle with a simple icing made from powdered sugar and a splash of milk. It’s delightful served with a glass of mulled wine or a hot cup of spiced tea.
Start by preheating your oven to 300°F. This low temperature ensures the cake bakes evenly without drying out. Grease a 9-inch loaf pan and line it with parchment paper, which will make removing the cake much easier later on.
In a bowl, combine your mixed dried fruits and walnuts. Add 2 tablespoons of flour and toss everything together. This step helps prevent the fruits and nuts from sinking to the bottom of the batter as the cake bakes.
In another bowl, cream the softened butter and brown sugar together until fluffy. This usually takes a couple of minutes with an electric mixer. Once you have a nice, light mixture, beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Stir in the brandy. If you’re like me and enjoy a little more depth, this is your chance to sneak in a splash more than the recipe calls for — just don't overdo it!
In a separate bowl, sift together the remaining flour, baking powder, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. You don't want to overmix here; just enough to bring everything together.
Fold in the floured fruit and nut mixture gently. This is where the cake starts to come to life with its colorful and textured filling.
Spoon the batter into your prepared pan, smoothing the top with a spatula. This will ensure an even top once baked. Pop it in the oven and let it bake for about 2.5 hours. You’ll know it’s ready when a skewer inserted into the center comes out clean.
Once out of the oven, let the cake cool in the pan for about 15 minutes. This helps it set slightly before you turn it out onto a wire rack to cool completely.
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