This Homemade Fruit Cake is a rich, moist, and flavorful dessert packed with dried fruits, nuts, and warm spices. Unlike store-bought versions, this fruit cake is soft, perfectly balanced in sweetness, and infused with deep flavors from soaking the fruits in rum or juice. Whether you’re making it for the holidays or simply craving a comforting slice with tea, this recipe ensures a deliciously tender cake that stays fresh for weeks.
Ingredients:
For the Fruit Mixture:
- 1 ½ cups dried pineapple (chopped)
- 1 ½ cups raisins
- 1 cup dried apricots (chopped)
- 1 ½ cups dates (chopped)
- ¾ cup rum or apple juice (for soaking)
For the Cake Batter:
- 1 cup unsalted butter (softened)
- 2 cups dark brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- ½ cup apple juice
- 2 cups toasted nuts (walnuts or pecans)
For Brushing:
- ¼ cup rum or simple syrup (to keep moist)
Instructions:
Step 1: Prepare the Fruit Mixture
- In a bowl, combine dried pineapple, raisins, apricots, and dates.
- Pour rum or apple juice over the fruit and let it soak overnight.
- If short on time, microwave the mixture for 1 minute, cover, and let sit for 1 hour.
Step 2: Prepare the Cake Batter
- Preheat the oven to 300°F (150°C).
- Grease and line two 9-inch loaf pans with parchment paper.
- In a large bowl, beat butter and brown sugar until creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and allspice.
- Gradually add the flour mixture to the butter mixture, alternating with apple juice, mixing gently.
Step 3: Combine and Bake
- Stir in the soaked fruit mixture, including any leftover liquid.
- Fold in toasted nuts, ensuring even distribution.
- Divide the batter evenly between the prepared pans.
- Bake for 2 hours, or until a toothpick inserted in the center comes out clean.
Step 4: Brush and Store
- Remove cakes from the oven and let cool for 10 minutes in the pans.
- Brush the warm cakes with rum or simple syrup to keep them moist.
- Wrap tightly in plastic wrap and store at room temperature for up to 6 weeks.
Final Thoughts:
This Homemade Fruit Cake is a moist, flavorful, and perfectly balanced dessert that improves with time. The soaked fruits, warm spices, and buttery texture make it a holiday favorite or a comforting treat year-round.
Would you like any variations or additional tips for decorating? 😊