Fruitcake by Kato Baby

Indulge in the timeless flavors of the holidays with "Fruitcake by Kato Baby," a deliciously rich and moist take on a classic dessert. Packed with a vibrant medley of dried fruits—think raisins, apricots, cherries, and cranberries—this fruitcake is elevated by the crunch of chopped nuts like walnuts or pecans and the warm spices of cinnamon, nutmeg, and cloves. Each bite is perfectly balanced, thanks to the optional infusion of dark rum or brandy, which enhances the cake's depth while keeping it irresistibly moist. Whether soaked in orange juice for a non-alcoholic twist or brushed with spirits for a traditional finish, this fruitcake matures beautifully, gaining complexity over time. Ideal for holiday celebrations or as an edible gift, this crowd-pleaser is easy to make ahead and keeps well, making it a must-have for festive tables.

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 12

Ingredients

• 500 grams Mixed dried fruits (raisins, currants, chopped dried apricots, dried cherries, or dried cranberries)
• 150 grams Chopped nuts (walnuts, pecans, or almonds)
• 120 ml Orange juice
• 200 grams Unsalted butter, softened
• 200 grams Brown sugar
• 4 pieces Large eggs
• 250 grams All-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 1 teaspoon Vanilla extract
• 100 ml Dark rum or brandy (optional, for soaking the fruits)

Directions

Step 1

If using alcohol, soak the mixed dried fruits in dark rum or brandy at least 8 hours or overnight. If not using alcohol, soak the fruits in orange juice for the same duration to plump them up.

Step 2

Preheat the oven to 150°C (300°F). Grease and line a 9-inch (23 cm) round or square cake pan with parchment paper.

Step 3

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

Step 4

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5

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

Step 6

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Step 7

Fold in the soaked fruits and chopped nuts until evenly distributed.

Step 8

Spoon the batter into the prepared cake pan, smoothing the top with a spatula.

Step 9

Bake in the preheated oven for 85-90 minutes, or until a skewer inserted into the center comes out clean. Check the cake during the last 10 minutes and cover with foil if the top is browning too quickly.

Step 10

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 11

If desired, brush the top of the cake with a little extra rum or brandy while it’s still warm to enhance the flavor.

Step 12

Store in an airtight container. For best results, let the fruitcake mature for at least a week before serving, brushing with additional rum or brandy every few days to keep it moist and flavor-packed.

Nutrition Facts

Serving size	1633.1 grams (1633.1g)

Amount per serving	% Daily Value*
Calories	6090

Total Fat 284.60g	365%
Saturated Fat 117.70g	589%
Polyunsaturated Fat 0.00g
Cholesterol 1181mg	394%
Sodium 870mg	38%
Total Carbohydrate 830.00g	302%
Dietary Fiber 49.70g	178%
Total Sugars 535.40g
Protein 86.60g	173%

Vitamin D 160IU	800%
Calcium 758mg	58%
Iron 30mg	169%
Potassium 5521mg	117%

*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: 41.1%

Protein: 5.6%

Carbs: 53.3%