Fruitcake

Rich, festive, and bursting with flavor, this classic fruitcake recipe is a timeless holiday centerpiece that never goes out of style. Made with a luscious blend of mixed dried fruits, candied peel, and crunchy nuts, it’s infused with the warm spices of cinnamon, nutmeg, and cloves for a cozy, aromatic touch. For an extra depth of flavor, soak the fruits in dark rum or brandy, and let the cake mature for a week to bring out its full potential. Perfectly moist thanks to a balance of butter, eggs, and dark brown sugar, this decadent dessert bakes low and slow for irresistibly tender results. Whether served on its own or paired with a dollop of whipped cream, this fruitcake is the ultimate crowd-pleaser for your Christmas or holiday celebrations.

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 10

Ingredients

• 500 g Mixed dried fruits (raisins, currants, chopped apricots, cranberries)
• 100 g Chopped candied peel
• 100 g Chopped nuts (almonds, walnuts, or pecans)
• 150 g Dark brown sugar
• 150 g Unsalted butter
• 200 g All-purpose flour
• 1 tsp Ground cinnamon
• 0.5 tsp Ground nutmeg
• 0.5 tsp Ground cloves
• 1.5 tsp Baking powder
• 0.25 tsp Salt
• 3 large Eggs
• 1 tsp Vanilla extract
• 100 ml Dark rum or brandy (optional, for soaking)

Directions

Step 1

If desired, soak the mixed dried fruits in dark rum or brandy for at least 8 hours or overnight to enhance the flavor.

Step 2

Preheat the oven to 150°C (300°F). Grease a 9-inch round or square cake pan and line it with parchment paper.

Step 3

In a large mixing bowl, cream together the butter and dark brown sugar until light and fluffy.

Step 4

Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract and stir to combine.

Step 5

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, nutmeg, and cloves.

Step 6

Gradually mix the dry ingredients into the wet mixture, folding gently until just combined.

Step 7

Add the soaked dried fruits, candied peel, and chopped nuts to the batter. Mix well to distribute evenly.

Step 8

Pour the batter into the prepared cake pan, spreading it evenly with a spatula.

Step 9

Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Allow the fruitcake to cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely.

Step 11

For a more traditional fruitcake, brush the top of the cooled cake with additional rum or brandy, wrap it tightly in foil, and let it mature for at least a week before serving.

Nutrition Facts

Serving size	1467.2 grams (1467.2g)

Amount per serving	% Daily Value*
Calories	5394

Total Fat 212.30g	272%
Saturated Fat 85.40g	427%
Polyunsaturated Fat NaNg
Cholesterol 890mg	297%
Sodium 1607mg	70%
Total Carbohydrate 803.00g	292%
Dietary Fiber 45.80g	164%
Total Sugars 531.10g
Protein 67.80g	136%

Vitamin D 123IU	615%
Calcium 630mg	48%
Iron 25mg	136%
Potassium 4924mg	105%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 5.0%

Carbs: 59.5%