Introduction:
This classic moist fruitcake is rich, dense, and filled with a delightful mix of dried fruits and nuts. Perfect for festive occasions or as a tea-time treat, it improves with time and becomes even more flavorful when allowed to mature. Follow this easy recipe to create a delicious fruitcake that will impress!
Ingredients:
For the Fruit Mix:
- 500 g mixed dried fruits (raisins, currants, sultanas, candied peel, cherries)
- 100 g chopped nuts (walnuts, almonds, or pecans)
- 100 ml rum, brandy, or orange juice (for soaking)
For the Cake Batter:
- 200 g unsalted butter, softened
- 200 g brown sugar
- 4 large eggs
- 250 g plain flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Zest of 1 orange
- Zest of 1 lemon
- 2 tbsp molasses or dark syrup (optional)
For Decoration:
- Glazed cherries or nuts (optional)
Instructions:
- Prepare the Fruit Mix:
- In a large bowl, combine the dried fruits and nuts.
- Mix well, and cover over the rum, brandy, or orange juice. Let soak overnight or at least for 6 hours.
- Preheat and Prepare Pan:
- Preheat your oven to 150°C (300°F).
- Line a deep 8-inch round cake tin with parchment paper.
- Make the Batter:
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring they are well incorporated.
- Sift together the flour, baking powder, cinnamon, and nutmeg. Gradually fold into the batter.
- Stir in the citrus zest and molasses.
- Fold in the soaked fruit and nut mixture.
- Bake the Cake:
- Pour the batter into the prepared tin and smooth the top. Decorate with cherries or nuts if desired.
- Bake in the preheated oven for 2-2.5 hours, or until a skewer inserted in the center comes out clean.
- If the top begins to brown too quickly, cover it with foil.
- Cool and Store:
- Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack.
- Once completely cool, wrap the cake in parchment paper and store in an airtight container. For a more flavorful cake, brush with additional rum or brandy weekly and allow it to mature for 2-3 weeks.
Enjoy this flavorful fruitcake as a festive treat or share it with friends and family!
