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Homemade Fruitcake

This fruitcake is a rich, dense loaf filled with soaked dried fruits, toasted nuts, and warm spices, baked until golden and fragrant. Its moist, chewy interior contrasts with a slightly crisp crust, making it perfect for holiday gatherings or cozy year-round treats. The flavor deepens with age, enhancing its nostalgic charm.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8
Course: Main Course
Cuisine: Holiday
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups dried mixed fruits finely chopped and soaked in rum or juice
  • 1/2 cup nuts chopped, toasted walnuts or pecans
  • 1 1/2 cups all-purpose flour sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves optional
  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 1/2 cup brown sugar packed
  • 1 teaspoon vanilla extract

Equipment

  • Loaf pan
  • Parchment Paper
  • Hand mixer
  • Cooling rack
  • Rubber spatula

Method
 

  1. Preheat your oven to 150°C (300°F). Grease your loaf pan and line it with parchment paper for easy removal.
  2. Chop the dried fruits finely and soak them in a splash of rum or orange juice for at least 30 minutes to plump and infuse flavor.
  3. In a large bowl, beat the softened butter and brown sugar together with a hand mixer until creamy and light, about 3-4 minutes. It should look fluffy and pale.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract until combined. The mixture should become smooth and slightly thickened.
  5. Fold in the soaked dried fruits and chopped toasted nuts using a rubber spatula, ensuring even distribution of ingredients.
  6. Sift together the flour, baking powder, and spices, then gently fold into the wet ingredients until just combined. The batter will be thick and sticky.
  7. Pour the batter into your prepared loaf pan, smoothing the top with a spatula. The batter should fill the pan evenly.
  8. Bake for about 1 hour and 15 minutes, or until the top is golden and a skewer inserted into the center comes out clean.
  9. Remove the cake from the oven and let it cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
  10. Wrap the cooled fruitcake tightly in parchment paper, then foil, and let it sit for at least a week to develop its flavors. Enjoy slices as desired.

Notes

For best flavor, age the fruitcake for at least a week. You can brush it with additional rum or juice periodically for extra moistness and flavor development.