This traditional English fruitcake is perfect for the holiday season, offering a rich and festive flavor profile. It’s dense, moist, and packed with dried fruits, nuts, and spices, all soaked in brandy or orange juice to bring out an incredible depth of flavor.
Ingredients:
1 cup unsalted butter, softened
1 cup brown sugar
4 large eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon salt
1 cup dark molasses
¼ cup brandy or orange juice
2 cups mixed dried fruits (raisins, currants, sultanas)
1 cup mixed candied peel
1 cup chopped nuts (walnuts or pecans)
Preparation:
Prepare the Fruit:
Soak the dried fruits and candied peel in brandy or orange juice overnight to enhance their flavor.
Preheat the Oven:
Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
Mix the Batter:
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Mix Everything Together:
Gradually add the dry ingredients to the creamed butter mixture, alternating with the molasses. Gently fold in the soaked fruits, candied peel, and nuts.
Bake:
Pour the batter into the prepared cake pan. Smooth the top and bake for 2 to 2 ½ hours, or until a toothpick inserted into the center comes out clean.
Cool and Store:
Let the fruitcake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Wrap it tightly in parchment paper and foil. Store it in an airtight container for a few weeks to let the flavors mature.