Homemade fruit cake is a timeless classic, rich with dried fruits, nuts, and warm spices. This moist and flavorful cake is perfect for celebrations or as a comforting treat with tea. Unlike store-bought versions, this recipe ensures a balanced sweetness and a tender crumb, making it a favorite for all occasions.
Ingredients
- Dried Pineapple – 1 ½ cups, chopped
- Raisins – 1 ½ cups
- Dried Apricots – 1 cup, chopped
- Dates – 1 ½ cups, chopped
- Candied Red Cherries – 1 cup, halved
- Crystallized Ginger – ⅓ cup, chopped
- Rum or Apple Juice – ¾ cup (for soaking)
- Unsalted Butter – 16 tablespoons (2 sticks), softened
- Dark Brown Sugar – 2 cups
- Table Salt – 1 teaspoon
- Cinnamon – 1 teaspoon
- Allspice – ¼ teaspoon
- Nutmeg – ¼ teaspoon
- Baking Powder – 1 teaspoon
- Large Eggs – 4
- All-Purpose Flour – 3 cups
- Black Cocoa – 2 tablespoons
- Boiled Cider or Molasses – ¼ cup
- Apple Juice or Water – ½ cup
- Toasted Nuts (Walnuts or Pecans) – 2 cups, chopped
- Brandy or Simple Syrup – For brushing (optional)
Instructions
1. Prepare the Fruit
- In a large bowl, combine dried pineapple, raisins, apricots, dates, cherries, and crystallized ginger.
- Pour rum or apple juice over the fruit, cover, and let it soak overnight. If short on time, microwave for 1 minute, cover, and let rest for 1 hour.
2. Preheat the Oven
- Set your oven to 300°F (150°C).
- Lightly grease your baking pans. This recipe makes two 9×5-inch loaves or multiple mini cakes.
3. Make the Batter
- In a large mixing bowl, beat butter and brown sugar until creamy.
- Add salt, cinnamon, allspice, nutmeg, and baking powder, mixing well.
- Beat in eggs, one at a time, scraping the bowl after each addition.
- In a separate bowl, whisk together flour and cocoa.
- Gradually add the flour mixture and boiled cider or molasses to the butter mixture, stirring gently.
- Stir in apple juice or water, followed by the soaked fruit (including any remaining liquid) and toasted nuts.
4. Bake
- Spoon the batter into prepared pans, filling them ¾ full.
- Bake for 2 hours and 10-15 minutes for large loaves, or 75 minutes for medium loaves.
- The cakes are done when a toothpick inserted in the center comes out clean.
5. Cool & Store
- Remove cakes from the oven and let them cool for 5 minutes in the pan.
- Brush with brandy or simple syrup for extra moisture.
- Wrap tightly in plastic wrap and store at room temperature for 6-8 weeks.
Serving Suggestions
- Enjoy with a cup of tea or coffee.
- Serve with whipped cream or vanilla ice cream.
- Pair with cheese and nuts for a gourmet touch.
Additional Tips
- Customize the fruit: Swap in dried cranberries, figs, or mango for variety.
- Make it alcohol-free: Use apple juice or orange juice instead of rum.
- Perfect texture: Let the cake rest for 24 hours before slicing for the best flavor.
This homemade fruit cake is a delightful blend of tradition and indulgence, perfect for festive gatherings or everyday enjoyment. You can find more details here.