Go Back

Crafting the Richness of Fruitcake Nirvana

Fruitcake Nirvana made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 cups mixed dried fruits
  • 1 cup nuts chopped (walnuts or pecans)
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 4 large eggs room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup dark rum or brandy optional

Method
 

  1. Preheat the oven to 325°F (160°C).
  2. Prepare your baking pan by greasing it with butter and lining it with parchment paper.
  3. Mix the dried fruits with a tablespoon of flour to prevent them from sinking in the batter.
  4. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. In a separate bowl, sift together the flour, baking powder, spices, and salt.
  7. Gradually fold the dry ingredients into the creamed mixture until just combined.
  8. Gently fold in the floured fruits and nuts, taking care not to overmix.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.
  11. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
  12. Optionally, brush the cooled cake with rum or brandy for added flavor.
  13. Wrap the cake in plastic wrap and store it for at least a day before slicing.