Description
A traditional, rich, and moist classic fruit cake packed with candied fruit, dried fruit, warm spices, and nuts—perfect for holidays or special celebrations.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup mixed candied fruit
- 1 cup raisins
- 1/2 cup dried cranberries
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/4 cup orange juice
- 1 tsp vanilla extract
- Zest of 1 orange
Instructions
- Preheat the oven to 300°F (150°C). Grease and line a loaf pan with parchment paper.
- Cream the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the candied fruit, raisins, cranberries, nuts, orange zest, and orange juice.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the fruit cake cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
Notes
- For deeper flavor, soak the dried fruit in orange juice or rum overnight.
- Fruit cake stores well—wrap tightly and refrigerate for up to several weeks.
- Brush with additional orange juice or rum to keep the cake moist.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg