A classic holiday treat, this fruitcake is moist and rich, featuring a medley of dried fruits like raisins, cranberries, and prunes, combined with nuts and aromatic spices. Perfectly balanced with citrus zest, it’s an indulgent dessert that improves with time.
Prep Time:
30 minutes
Cook Time:
75–90 minutes
Additional Time:
45 minutes (cooling and resting)
Total Time:
~2.5 hours
Ingredients
- 1 ¾ cup (228 g) all-purpose flour
- 1 cup (226 g) butter
- ½ cup (100 g) brown sugar
- 3 tbsp molasses (or substitute with brown sugar)
- 3 large eggs
- 1 tsp cinnamon powder
- 1 tsp mixed ground spices (nutmeg, cloves, ginger, cardamom)
- 1 tsp baking powder
- ½ tsp salt
- Zest of 1 orange and 1 lemon
- ¾ cup (180 ml) water
- 175 g raisins
- 200 g dried cranberries
- 200 g prunes
- 100 g dates
- 75 g chopped pecans or other nuts
How to Make ?
- Prepare the Fruit Mixture: In a saucepan, combine butter, raisins, cranberries, molasses, brown sugar, and water. Heat to a boil, simmer for 3–4 minutes, then let it cool for 45 minutes.
- Mix Dry Ingredients: Combine flour, baking powder, salt, ground spices, and citrus zest in a separate bowl.
- Combine Ingredients: Add beaten eggs to the cooled fruit mixture, then stir in the nuts. Gradually fold in the dry ingredients until just incorporated.
- Prepare the Pan: Grease a 7–8 inch pan, line with parchment paper, and transfer the batter into the pan.
- Bake: Bake in a preheated oven at 320°F (160°C) for 75–90 minutes, until a toothpick inserted comes out clean. Tent with foil after 40 minutes to prevent over-browning.
- Cool: Let the cake cool in the pan for 30–40 minutes, then on a wire rack.
- Enhance Flavor: Brush with apricot jam or alcohol for added flavor and store overnight for the best taste.
