World’s Best Fruit Cake

153 2 minutes read

🍊 Classic Fruit Cake

There’s something quietly magical about a fruit cake—the way its warm, spiced aroma fills the kitchen, the golden crust giving way to a rich, tender crumb speckled with glistening fruits and crunchy nuts. For many, it’s a holiday staple. For me, it’s a time machine. One bite takes me straight back to my grandmother’s kitchen: flour dusted across the counter, her gentle humming in the background, and the comforting blend of brown sugar and citrus drifting from the oven.

🍇 Fruit Cake Ingredients

Fruit Mixture

Mixed dried fruit (raisins, currants, chopped dates, cherries, etc.) – 2 cups
Candied peel or chopped candied cherries – ½ cup
Dark rum or orange juice – ½ cup
Brown sugar – ½ cup
Butter, softened – ½ cup
Large eggs – 2
Vanilla extract – 1 tsp
Orange zest (optional) – 1 tsp

Dry Ingredients

All-purpose flour – 1½ cups
Baking powder – 1 tsp
Ground cinnamon – ½ tsp
Ground nutmeg – ¼ tsp
Ground allspice – ¼ tsp
Salt – ¼ tsp

For Soaking & Glaze (Optional)

Dark rum or apple juice – 2 tbsp
Apricot jam, warmed – 2 tbsp

🧁 Instructions

1. Preheat the Oven

Preheat the oven to 325°F (160°C). Line a loaf pan or 8-inch round pan with parchment paper and lightly grease the sides.

2. Soak the Fruits

In a medium bowl, combine the dried fruit and candied peel. Pour in the rum or orange juice and let it soak while preparing the batter. This infuses flavor and keeps the fruit soft and moist.

3. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and brown sugar together until fluffy and pale. Add the eggs one at a time, mixing well after each. Stir in the vanilla and, if using, orange zest.

4. Mix the Dry Ingredients

In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.

5. Combine Everything

Gradually add the dry mixture to the wet ingredients, stirring until just blended. Fold in the soaked fruits along with any remaining liquid.

6. Bake

Spoon the batter into the prepared pan and smooth the surface. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Finish

Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack. Brush the top with warm rum or apple juice for extra flavor and moisture. For a glossy, festive finish, glaze with melted apricot jam.