Mum's a Fruitcake
Indulge in the timeless charm of "Mum's a Fruitcake," a rich and luscious holiday classic brimming with festive flavor. This recipe combines plump dried mixed fruits, juicy glacé cherries, and crunchy nuts soaked in zesty orange juice or dark rum for a moist and flavorful base. Fragranced with warm spices like cinnamon, nutmeg, and cloves, and brightened by fresh orange zest, this cake is the perfect balance of sweetness and spice. The buttery batter comes together effortlessly, delivering a dense yet tender texture that's ideal for slicing and savoring. Whether enjoyed immediately or matured for deeper flavor, this fruitcake is wonderful for holiday gatherings or as a thoughtful homemade gift. Don't forget to decorate the top with extra candied fruits or nuts for that festive finishing touch! Perfect for Christmas, birthdays, or teatime, it's the ultimate fruitcake recipe that keeps on giving.
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Ingredients
- 500 grams Dried mixed fruit (raisins, sultanas, currants, candied peel, etc.)
- 150 grams Glacé cherries, halved
- 100 grams Chopped nuts (e.g., almonds, pecans, or walnuts)
- 250 grams All-purpose flour
- 250 grams Butter, softened
- 200 grams Granulated sugar
- 4 pieces Eggs, large
- 80 ml Dark rum (or orange juice for non-alcoholic version)
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 teaspoon Vanilla extract
- 1 piece Zest of an orange
- 100 ml Orange juice (freshly squeezed)
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 150°C (300°F) and line a 23cm (9-inch) round or square cake tin with parchment paper.
Step 2
In a medium bowl, combine the dried mixed fruit, glacé cherries, and chopped nuts. Pour in the dark rum (or orange juice) and freshly squeezed orange juice, stirring to coat. Let the mixture soak while you prepare the batter.
Step 3
In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 4
In a large mixing bowl, cream the softened butter and sugar together until pale and fluffy, using an electric mixer or hand whisk.
Step 5
Beat the eggs in, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and orange zest.
Step 6
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
Step 7
Fold the soaked fruit and nut mixture into the batter, ensuring an even distribution throughout.
Step 8
Spoon the batter into the prepared cake tin, smoothing the surface with a spatula. Optionally, you can arrange additional glacé cherries, nuts, or candied decorations on top for a festive look.
Step 9
Bake in the preheated oven for approximately 2 hours, or until a skewer inserted into the center comes out clean. Check the cake after 1.5 hours; if the top is browning too quickly, loosely cover it with aluminum foil.
Step 10
Once baked, remove the cake from the oven and let it cool in the tin for 15-20 minutes before transferring it to a wire rack to cool completely.
Step 11
For best results, wrap the cooled cake in parchment paper and store it in an airtight container. Allow the cake to mature for at least a day, or up to several weeks, for enhanced flavor.
Nutrition Facts
| Serving size | (1850.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6739.7 |
| Total Fat 285.9g | 0% |
| Saturated Fat 140.7g | 0% |
| Cholesterol 1289.8mg | 0% |
| Sodium 2994.5mg | 0% |
| Total Carbohydrate 955.4g | 0% |
| Dietary Fiber 49.8g | 0% |
| Total Sugars 637.0g | |
| Protein 83.7g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 568.2mg | 0% |
| Iron 27.8mg | 0% |
| Potassium 5090.5mg | 0% |
Source of Calories