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fruitcake recipes

Homemade Fruitcake Recipe That Everyone Loves

The best fruitcake recipe that everyone would love. This is the simplest and fastest fruitcake recipe you can find on the internet.
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Prep Time 30 minutes
Cook Time 2 hours
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fruit Mixture:
  • 2 cups dried mixed fruits raisins, currants, apricots, cherries
  • ½ cup candied citrus peel
  • ½ cup chopped nuts walnuts or pecans
  • ½ cup rum or orange juice
For the Cake Batter:
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ¼ cup milk

Equipment

  • Large mixing bowl
  • 8-inch loaf pan or 9-inch round pan
  • Hand mixer or stand mixer
  • 8-inch loaf pan or 9-inch round pan
  • Parchment paper
  • Cooling rack

Method
 

Prepare the Fruit Mixture:
  1. Combine dried fruits, candied citrus peel, and nuts in a bowl.
  2. Add rum or orange juice, toss to coat, and let sit for at least 1 hour or overnight for best flavor.
Preheat the Oven:
  1. Preheat oven to 300°F (150°C).
  2. Line your loaf or round pan with parchment paper.
Mix the Dry Ingredients:
  1. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
Cream Butter and Sugar:
  1. In a large bowl, beat softened butter and brown sugar with a mixer until light and fluffy (about 2–3 minutes).
Add Eggs and Vanilla:
  1. Beat in eggs one at a time, followed by vanilla extract. Mix until combined.
Incorporate Dry Ingredients and Milk:
  1. Gradually add the flour mixture to the butter mixture, alternating with milk. Mix until just combined.
Add the Fruit Mixture:
  1. Gently fold the soaked fruit mixture into the batter using a spatula.
Bake the Fruitcake:
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 2 hours, or until a toothpick inserted in the center comes out clean. Check after 90 minutes to avoid over-baking.
Cool and Store:
  1. Allow the fruitcake to cool completely in the pan on a cooling rack.
  2. For best results, wrap the cooled cake tightly in plastic wrap and let it age for 1–2 weeks to develop flavors.

Nutrition

Calories: 400kcal

Notes

More Tips For A Better Fruitcake Experience

  • Brush with extra rum or orange juice every few days during aging to keep the cake moist and enhance flavor.
  • Serve plain or with a dusting of powdered sugar.
Tried this recipe?Let us know how it was!