Traditional Fruitcake Recipe

Traditional Fruitcake Recipe

Ingredients:

• For the Fruit Mixture:
  • 2 cups mixed dried fruit (raisins, currants, sultanas, or a mix)
  • 1 cup chopped dried apricots or dates
  • 1/2 cup chopped candied ginger
  • 1/2 cup chopped dried pineapple or other tropical fruits (optional)
  • 1/2 cup orange juice or fruit juice of your choice
  • 1/4 cup dark rum, brandy, or orange liqueur (optional, for soaking)
• For the Cake:
  • 1 cup unsalted butter (room temperature)
  • 1 1/4 cups packed dark brown sugar
  • 4 large eggs
  • 1/4 cup dark rum or brandy (optional, for flavor)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup chopped nuts (such as walnuts, pecans, or almonds)
  • 1 cup mixed glacé cherries (red and green)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup chopped almonds (optional)
  • Zest of 1 lemon and 1 orange
  • 1/4 cup honey (optional for extra richness)
• For Alcohol Soaking (optional):
  • Dark rum, brandy, or orange liqueur (enough to moisten the cake once baked)

Instructions:

1. Prepare the Fruit:
   • In a large bowl, combine the mixed dried fruits, chopped apricots, candied ginger, dried pineapple (if using), and orange juice.
   • Pour the dark rum, brandy, or liqueur over the mixture and stir to combine. Cover the bowl and let the fruits soak overnight, or for at least 8 hours, to allow the flavors to meld and the fruits to plump up.
2. Preheat the Oven:
   • Preheat your oven to 300°F (150°C). Grease and line a 9-inch round or 10-inch square cake pan with parchment paper, ensuring the paper extends above the rim for easy removal.
3. Make the Cake Batter:
   • In a large bowl, beat the butter and brown sugar together until light and fluffy.
   • Add the eggs, one at a time, mixing well after each addition. Stir in the dark rum or brandy if using.
   • In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, cloves, and salt.
   • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix.
   • Stir in the soaked fruits (with any liquid), nuts, glacé cherries, lemon zest, and orange zest. If using honey, fold it in at this point.
4. Bake the Cake:
   • Spoon the batter into the prepared cake pan and smooth the top.
   • Bake for 2 to 2 1/2 hours, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
   • If the cake starts to brown too quickly, cover it loosely with aluminum foil during baking.
5. Cool and Store:
   • Allow the fruitcake to cool in the pan for about 30 minutes, then turn it out onto a wire rack to cool completely.
   • Once cooled, wrap the fruitcake in several layers of plastic wrap or cheesecloth and store it in an airtight container.
   • For best results, let the cake age for at least 1-2 weeks. You can occasionally soak it with more rum, brandy, or liqueur during the aging process to keep it moist and flavorful.
6. Serve:
   • After aging, slice the fruitcake and enjoy. This fruitcake is rich and dense, so a little goes a long way!

Tips:

• Alcohol Aging: If you prefer an alcohol-free version, you can substitute fruit juice or water for the rum or brandy.
• Make Ahead: This fruitcake can be made several weeks in advance and stored for a few months. The flavors only improve with time, and it’s often considered better after aging!
• Variation: You can swap out fruits or nuts based on your preferences or what you have on hand.

Enjoy your traditional fruitcake!