🍰 Ingredients (makes 1 loaf or 9×5-inch pan)
Fruit Mixture:
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1 cup raisins
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1 cup currants
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1 cup chopped dates or prunes
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1 cup chopped candied cherries
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½ cup chopped candied pineapple
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½ cup chopped walnuts or pecans (optional)
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½ cup brandy, rum, orange juice, or apple juice (for soaking)
Cake Batter:
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1 cup unsalted butter, softened
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1 cup brown sugar (packed)
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4 large eggs
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2 cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground cloves
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½ cup orange juice or milk
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1 tsp vanilla extract
👩🍳 Instructions
1. Soak the Fruit
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In a bowl, combine raisins, currants, dates, cherries, pineapple, and nuts.
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Pour over brandy, rum, or juice. Mix well, cover, and let sit at least 2 hours or overnight for best flavor.
2. Prepare the Cake Batter
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Preheat oven to 325°F (165°C).
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Grease and line a 9×5-inch loaf pan with parchment paper.
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In a large bowl, cream butter and brown sugar until light and fluffy.
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Beat in eggs one at a time, fully incorporating each.
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Stir in vanilla extract.
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In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
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Gradually add dry ingredients to the wet mixture, alternating with orange juice or milk, until smooth.
3. Combine Fruit & Batter
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Fold soaked fruit and nuts into the batter until evenly distributed.
4. Bake
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Pour batter into prepared pan and smooth the top.
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Bake 1 hour 15 minutes to 1 hour 30 minutes, until a toothpick inserted near the center comes out clean.
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Cover with foil halfway through baking if the top browns too quickly.
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Remove from oven and let cool in the pan for 10–15 minutes.
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Transfer to a wire rack to cool completely.
5. Optional Aging / Extra Moisture
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Wrap cooled fruit cake tightly in plastic wrap, then foil.
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Store in a cool, dark place for 2–4 weeks to allow flavors to deepen.
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Optionally, brush with a little brandy, rum, or juice once a week for extra moistness and flavor.
💡 Tips
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Nuts: Toast them lightly for added flavor.
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Fruit: Mix different dried fruits or adjust quantities based on preference.
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Sweetness: Reduce sugar slightly if your dried fruits are very sweet.
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Decorating: Top with marzipan or royal icing for a classic festive look.
🎄 Result: Dense, moist, perfectly spiced fruit cake that slices beautifully — a timeless holiday treat!
If you want, I can give you a shortcut “quick soak” version that’s ready to eat in a few days instead of weeks. Do you want me to do that?
