Ah, *Classic fruitcake*! This delightful dessert is like a warm hug during the holidays, evoking memories of family gatherings and festive celebrations. Did you know fruitcake has been around for centuries? It’s a time-honored tradition that’s evolved but still captures that rich, moist essence we all love. My recipe here is a true standout, bursting with a medley of assorted dried fruits and nuts that bring such wonderful depth of flavor and texture. Trust me, this isn’t the fruitcake you might have heard horror stories about! It’s a deliciously satisfying treat that’s perfect for sharing—or keeping all to yourself!
Ingredients List
- 2 cups mixed dried fruits (chopped if large)
- 1 cup chopped nuts (your choice, I love walnuts and almonds)
- 1 cup unsalted butter (softened to room temperature)
- 1 cup brown sugar (packed, for that rich sweetness)
- 4 large eggs (make sure they’re at room temperature)
- 2 cups all-purpose flour (sifted for fluffiness)
- 1 teaspoon baking powder (to help it rise beautifully)
- 1 teaspoon ground cinnamon (for that warm, cozy flavor)
- 1/2 teaspoon ground nutmeg (adds a lovely spice note)
- 1/4 teaspoon salt (to balance out the sweetness)
- 1/4 cup orange juice (freshly squeezed if possible, for brightness)
How to Prepare Classic Fruitcake
Preheat the Oven
First things first, let’s get that oven preheated to 325°F (160°C). Trust me, starting with a hot oven is crucial for getting that lovely rise and golden crust on your fruitcake. You want it all warmed up and ready to go before you pour in that delicious batter!
Prepare Fruit and Nut Mixture
Now, grab a mixing bowl and toss in your dried fruits and nuts. If any of those dried fruits are on the larger side, give them a quick chop to ensure they distribute nicely throughout the cake. This mix is what makes your fruitcake so special, adding bursts of flavor and texture in every bite. I like to let them mingle for a bit to soak up the flavors!
Cream Butter and Sugar
Next up, let’s cream the unsalted butter and brown sugar together. You want to beat them until it’s all fluffy and light—this should take about 3-5 minutes. The texture should be airy, and you’ll notice that lovely caramel aroma wafting through your kitchen! This step is where the magic begins, so don’t rush it!
Incorporate Eggs
Now, it’s time to add those eggs, one at a time. Make sure to mix well after each addition; this is going to help your batter come together beautifully. You want to see that silky smooth texture before moving on. Just take your time—good things come to those who wait!
Combine Dry Ingredients
In another bowl, sift together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. This helps to evenly distribute the baking powder and spices throughout the cake, ensuring every slice is packed with flavor. Plus, sifting makes for a lighter cake—who doesn’t want that?
Fold in Mixed Fruits and Nuts
Now, take that fabulous fruit and nut mixture and gently fold it into your batter. Be careful not to over-mix here; you want to keep that lightness we worked hard for earlier. Just fold until everything is nicely combined and you see those colorful bits peeking through. It’s starting to look like a fruitcake masterpiece!
Add Orange Juice
Next, pour in the orange juice and mix it in until everything is well blended. This little addition brings such brightness to the cake, balancing the richness of the butter and sugar. You’ll love how it enhances the overall flavor!
Pour and Bake
Alright, let’s get this batter into a greased cake pan. Pour it in gently and spread it out evenly. Now, pop it into that preheated oven and bake for 60-70 minutes. I always check with a toothpick around the 60-minute mark—if it comes out clean, you’re golden! If it’s still sticky, give it a few more minutes.
Cooling Process
Once your fruitcake is beautifully baked, remove it from the oven and let it cool in the pan for about 15 minutes. Then, gently transfer it to a wire rack to cool completely. This step is key—let it cool properly before slicing! Once it’s ready, you can enjoy it plain or dress it up with a dusting of powdered sugar or a drizzle of icing. Your classic fruitcake is now ready to bring joy to your holiday table!
Why You’ll Love This Recipe
- Rich, moist flavor that gets better with time—perfect for holiday gatherings!
- Filled with vibrant dried fruits and crunchy nuts, adding delightful texture in every bite.
- Easy to make with simple ingredients you probably already have in your pantry.
- A wonderful option for gifting—pack it up with a nice ribbon, and you’ve got a thoughtful present!
- Versatile enough to enjoy year-round, not just during the festive season.
- Perfectly pairs with a cup of tea or coffee, making it an ideal afternoon treat.
- Can be made ahead of time, allowing you to enjoy the holiday hustle without stress!
Tips for Success
- Soak the Fruits: For an even richer flavor, soak your dried fruits in orange juice (or even a splash of rum or brandy) overnight. This not only enhances the taste but also keeps them plump and juicy in the cake!
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This helps them blend together smoothly, giving your cake a nice, even texture.
- Don’t Overmix: When folding in the fruit and nut mixture, be gentle. Overmixing can lead to a denser cake, and we want that lovely lightness!
- Check for Doneness: Remember to start checking your fruitcake with a toothpick at the 60-minute mark. Every oven is a bit different, so keep an eye on it to avoid overbaking.
- Cool Completely: Let your fruitcake cool completely on a wire rack before slicing. This helps the flavors meld together beautifully and prevents it from crumbling.
- Wrap for Freshness: If you’re not serving it right away, wrap your fruitcake tightly in plastic wrap and store it in an airtight container. It can actually improve in flavor as it sits!
- Add Spice to Taste: Feel free to adjust the spices to your liking! If you adore cinnamon or nutmeg, a little extra won’t hurt. Make it your own!
Nutritional Information Section
Here’s a breakdown of the estimated nutritional information for each slice of my *Classic fruitcake*. Keep in mind that these values are approximate and can vary based on specific ingredient brands and variations:
- Calories: 300
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 150mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 20g
- Protein: 4g
This rich and moist fruitcake is not only a treat for your taste buds but also packs a decent amount of energy for those festive gatherings. Enjoy it in moderation, and savor every bite!
FAQ Section
Can I make this fruitcake ahead of time?
Absolutely! In fact, I recommend it! This classic fruitcake tastes even better after a few days as the flavors meld together. You can make it up to a week in advance and store it wrapped in plastic wrap and kept in an airtight container.
How should I store my fruitcake?
Store your fruitcake in an airtight container at room temperature for up to a month. If you want to keep it longer, you can wrap it tightly in plastic wrap and refrigerate it, or even freeze it for up to three months. Just make sure to let it thaw in the fridge before serving!
Can I use fresh fruit instead of dried fruit?
While dried fruits are key to that rich flavor and texture, you can use fresh fruit, but be aware that it might alter the moisture content. If you do, make sure to adjust the recipe accordingly, perhaps reducing the amount of liquid ingredients.
What nuts can I substitute?
You can use any nuts you like! Walnuts, pecans, or even hazelnuts work well. Just keep in mind that different nuts can change the flavor profile slightly. Feel free to experiment!
Can I add spices or change the flavors?
Definitely! This recipe is quite flexible. If you love a particular spice, like allspice or ginger, feel free to add it in. Just remember to keep a balance so the cake doesn’t become overwhelming.
What should I do if my fruitcake is too dry?
If your fruitcake turns out a bit dry, don’t despair! A drizzle of orange juice or a light syrup can help add moisture back. Just brush it over the top and let it soak in for a bit.
Is there a gluten-free option for this fruitcake?
You can make a gluten-free version by substituting the all-purpose flour with a gluten-free flour blend. Just make sure it contains xanthan gum or add a bit to help with the texture.
Can I add a glaze or frosting?
Absolutely! A simple glaze made from powdered sugar and orange juice or a light icing can elevate your fruitcake. Just drizzle it over once the cake has cooled completely. It adds a lovely touch!
Classic Fruitcake: 7 Reasons You’ll Adore This Timeless Treat
- Total Time: 100 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist fruitcake filled with assorted dried fruits and nuts.
Ingredients
- 2 cups mixed dried fruits
- 1 cup chopped nuts
- 1 cup unsalted butter
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup orange juice
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix dried fruits and nuts.
- Cream butter and brown sugar until fluffy.
- Add eggs one at a time, mixing well.
- Sift flour, baking powder, spices, and salt into the mixture.
- Fold in the fruit and nut mixture.
- Add orange juice and mix until combined.
- Pour batter into a greased cake pan.
- Bake for 60-70 minutes until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container for up to a month.
- For added flavor, soak fruits in orange juice overnight.
- You can add a splash of rum or brandy for richness.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Classic fruitcake, fruitcake recipe, holiday dessert