Of course! Here’s a classic fruit cake recipe—moist, rich, and packed with dried fruit and warm spices. 🍒🍊 Perfect for holidays or any time you want a traditional bake.
Classic Fruit Cake Recipe
Ingredients
Fruit & Nuts
- 2 cups mixed dried fruit (raisins, currants, chopped dates, cherries)
- 1/2 cup candied peel (orange or lemon)
- 1/2 cup chopped nuts (walnuts or almonds)
- 1/4 cup orange juice or apple juice (for soaking fruit)
Cake Batter
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves (optional)
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk
Instructions
1. Soak the fruit
- Mix dried fruit and candied peel with orange or apple juice.
- Let soak 30 minutes (or overnight for richer flavor).
2. Prep
- Preheat oven to 325°F (160°C).
- Grease and line a 9×5-inch loaf pan with parchment.
3. Mix dry ingredients
- In a bowl, whisk flour, baking powder, baking soda, spices, and salt.
4. Cream butter & sugar
- Beat butter and brown sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
5. Combine
- Add dry ingredients alternately with milk.
- Fold in soaked fruit (drain excess liquid) and nuts.
6. Bake
- Pour batter into pan and smooth top.
- Bake 75–90 minutes, until a skewer inserted comes out clean.
- If top browns too quickly, tent loosely with foil.
7. Cool
- Cool in pan 15 minutes, then transfer to a rack to cool completely.
Tips
- For extra moisture, brush cake with orange juice or honey syrup after baking.
- Fruit cake improves with time—wrap tightly and store for a few days before serving.
- Can be frozen for up to 3 months.
If you’d like, I can also share a quick fruit cake (no soaking) or a traditional Christmas fruit cake with rum or brandy. Just let me know 😊
