Introduction
Fruitcake often gets an undeserved reputation, but when made right, it becomes a rich, moist, and utterly delightful treat. This heavenly moist fruitcake is packed with plump dried fruits, warm spices, and a touch of spirit to elevate it to dessert perfection. Perfect for holidays or any special occasion, it’s a recipe you’ll come back to again and again.
Ingredients
For the Fruit Mixture:
2 cups mixed dried fruits (raisins, currants, dried cherries, apricots)
1/2 cup candied citrus peel (optional)
1/4 cup rum, brandy, or orange juice (for soaking)
For the Cake Batter:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
3 large eggs
1/4 cup molasses or dark corn syrup
1 tsp vanilla extract
1/2 cup chopped nuts (walnuts, pecans, or almonds)
Optional Glaze:
1/4 cup apricot jam, warmed
2 tbsp brandy or orange juice
Directions
Prepare the Fruit Mixture:
Combine dried fruits and candied peel in a bowl. Pour rum, brandy, or orange juice over them, mixing well. Cover and let soak for at least 4 hours or overnight for best results.
Preheat the Oven and Prepare the Pan:
Preheat your oven to 300°F (150°C). Grease and line an 8-inch round or loaf pan with parchment paper.
Make the Cake Batter:
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