The Ultimate Classic Fruit Cake
Rich, moist, and loaded with festive flavor, The Ultimate Classic Fruit Cake is the quintessential holiday bake that brings tradition to the table. Made with a medley of mixed dried fruits, plump glacé cherries, zesty orange and lemon peel, and a splash of rum, brandy, or orange juice, this timeless treat bursts with fruity notes and warm spices like cinnamon, nutmeg, and allspice. Perfectly balanced with the crunch of pecans or walnuts, this fruit cake is baked low and slow for a tender crumb and matured to perfection for enhanced flavor. Whether you're gifting it or serving it as a centerpiece for your holiday feast, this indulgent masterpiece is a must-bake for any occasion that calls for a classic fruit cake elevated to its finest.
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Ingredients
- 500 g Mixed dried fruits (e.g., raisins, currants, sultanas, and chopped dried apricots)
- 150 g Glacé cherries, halved
- 100 g Mixed peel, finely chopped
- 125 ml Dark rum, brandy, or orange juice
- 250 g Unsalted butter, softened
- 200 g Dark brown sugar
- 4 pieces Large eggs
- 250 g All-purpose flour
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.5 tsp Ground allspice
- 100 g Chopped pecans or walnuts
- 1 piece Zest of orange
- 1 piece Zest of lemon
Directions
Step 1
1. In a medium bowl, combine the mixed dried fruits, glacé cherries, and mixed peel. Pour over the dark rum, brandy, or orange juice and stir to combine. Cover and let sit overnight or for at least 8 hours to allow the fruit to soak.
Step 2
2. Preheat your oven to 150°C (300°F). Grease and line a 20cm (8-inch) round cake tin or a 23cm (9-inch) square tin with parchment paper, ensuring the paper extends above the rim of the tin.
Step 3
3. In a large mixing bowl, cream the softened butter and dark brown sugar until light and fluffy, using an electric hand mixer or stand mixer.
Step 4
4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 5
5. Sift together the all-purpose flour, baking powder, ground cinnamon, nutmeg, and allspice in a separate bowl.
Step 6
6. Gradually add the dry ingredients to the butter and sugar mixture, mixing until just combined.
Step 7
7. Fold in the soaked fruit mixture (including any remaining liquid), chopped nuts, orange zest, and lemon zest until evenly distributed.
Step 8
8. Spoon the batter into the prepared tin and smooth the surface with a spatula. Create a slight dip in the center to prevent the cake from doming during baking.
Step 9
9. Bake in the preheated oven for 2 hours and 30 minutes, or until a skewer inserted into the center of the cake comes out clean.
Step 10
10. Once baked, remove the cake from the oven and let it cool in the tin for 30 minutes before transferring it to a wire rack to cool completely.
Step 11
11. For best results, wrap the cooled cake in parchment paper, then foil, and store it in an airtight container. Allow the cake to mature for at least a week before serving, brushing it with additional rum, brandy, or orange juice every few days to enhance the flavor.
Nutrition Facts
| Serving size | (1897.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7368.6 |
| Total Fat 300.7g | 0% |
| Saturated Fat 141.7g | 0% |
| Cholesterol 1289.8mg | 0% |
| Sodium 916.5mg | 0% |
| Total Carbohydrate 1085.5g | 0% |
| Dietary Fiber 62.5g | 0% |
| Total Sugars 767.9g | |
| Protein 80.2g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 822.9mg | 0% |
| Iron 30.4mg | 0% |
| Potassium 5967.5mg | 0% |
Source of Calories