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Prepare the Fruit Mixture:
In a medium bowl, combine the mixed dried fruits, chopped nuts, orange juice (or rum), orange zest, and vanilla extract. Stir well and let the mixture soak for at least 2 hours or overnight for deeper flavor.
Preheat the Oven: 2. Preheat your oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Make the Cake Batter: 3. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. 4. Add the eggs one at a time, beating well after each addition. 5. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. 6. Gradually add the dry ingredients to the wet mixture, mixing until just combined. 7. Fold in the soaked fruit mixture and any remaining liquid until evenly incorporated.
Bake the Fruitcake: 8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. 9. If desired, decorate the top with maraschino cherries, whole nuts, or candied fruits. 10. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: 11. Allow the fruitcake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. 12. For the best flavor, wrap the cooled fruitcake in plastic wrap and let it sit for at least 24 hours before slicing.
Details:
Prep Time: 20 minutes
Soaking Time: 2 hours (or overnight)
Cook Time: 60-70 minutes
Total Time: 3 hours (including cooling)
Servings: 10-12 slices
Tips:
This fruitcake can be made weeks in advance and stored in an airtight container for enhanced flavors.
For a more festive touch, consider brushing the cake with additional rum or brandy before servin
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