Traditional Fruitcake

🕒 Prep: 30 min
🔥 Cook: 2 hours 30 min
🍽 Serves: 12
★★★★★
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There's something heartwarming about a traditional fruitcake, isn't there? This recipe brings together rich flavors and delightful textures, making it a perfect treat for holiday gatherings or any cozy occasion. It's packed with dried fruits and nuts, making each bite a festive celebration.

Ingredients for Traditional Fruitcake

Butter is essential for that rich, moist texture and helps carry the flavors of the spices. Granulated sugar adds sweetness and helps with the cake's structure. Eggs bind the ingredients together and contribute to the cake's richness.

All-purpose flour provides the base for the cake, giving it structure. Baking powder ensures a slight rise despite the dense ingredients. Cinnamon, nutmeg, and cloves blend beautifully for a warm, spiced aroma.

Orange juice and dark rum keep the cake moist and introduce a depth of flavor that's both sweet and slightly tangy. Walnuts and pecans add crunch and nutty flavor. Dried apricots, cherries, and raisins provide chewy sweetness.

Candied pineapple and citrus peel add pops of color and a sweet, tangy bite, making the cake as delightful to look at as it is to eat.

Tips & Tricks

  • Use room temperature ingredients for better mixing and a smoother batter.
  • Soak your dried fruits in the orange juice and rum for a few hours before using to enhance their flavor.
  • Wrap the cooled cake tightly in plastic wrap and allow it to mature at room temperature for a few days. The flavors develop beautifully over time.

Serving Suggestions

This fruitcake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, dust the top with powdered sugar or drizzle with a simple icing made from powdered sugar and orange juice.

Frequently Asked Questions

Can I make this fruitcake ahead of time?
Absolutely! This cake is perfect for making ahead. It actually improves in flavor and texture after a few days.
What can I substitute for dark rum?
If you prefer to avoid alcohol, you can use additional orange juice or apple juice instead.
How should I store the fruitcake?
Wrap it tightly in plastic wrap and store it in an airtight container at room temperature. It can last for weeks this way.

Traditional Fruitcake Recipe Walkthrough

Start by preheating your oven to 300°F (150°C). This low temperature ensures a slow, even bake. Grease and line a 9-inch round cake pan with parchment paper to prevent sticking.

In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. This will take a few minutes, so be patient — it's worth it for the texture. Add the eggs one at a time, beating well after each addition. This helps to incorporate air, which is crucial for a light crumb.

In another bowl, sift together the flour, baking powder, cinnamon, nutmeg, and cloves. Gradually add this dry mixture to your wet ingredients, alternating with the orange juice and rum. This method prevents the batter from becoming too dense. Mix just until combined; over-mixing can make the cake tough.

Now, fold in all your nuts and fruits: walnuts, pecans, apricots, cherries, raisins, candied pineapple, and citrus peel. Stir gently until everything is evenly distributed.

Pour the batter into your prepared cake pan, smoothing the top with a spatula. Bake for about 2 1/2 hours. You’ll know it’s done when a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 20 minutes. Then, turn it out onto a wire rack to cool completely. This step is crucial for setting the cake's texture.

Why You'll Love This Recipe

  • Packed with a variety of fruits and nuts for a satisfying texture.
  • Infused with orange juice and dark rum for a moist and flavorful cake.
  • Perfect for make-ahead holiday baking — it ages beautifully.
  • No need for fancy equipment; just basic kitchen tools.

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

Step-by-step 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.

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