Never Fail Fruit Cake
A moist and hearty old-fashioned fruit cake packed with vibrant dried fruits and crunchy nuts, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups mixed dried fruits Use a combination of your favorites.
- 1 cup chopped nuts Feel free to swap your preferred nuts.
- 1 cup unsalted butter Softened at room temperature.
- 2 cups granulated sugar
- 4 large eggs Room temperature.
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup orange juice Freshly squeezed for the best flavor.
- 1/4 cup brandy or rum For added depth of flavor.
Instructions
Preparation
- Assemble all ingredients on a clean workspace.
- Measure and chop the dried fruits and nuts into bite-sized pieces.
- Soften the butter at room temperature for easy creaming.
- Preheat the oven to 325°F (160°C).
Mixing
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing until smooth after each addition.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually mix the dry ingredients with the wet ingredients, alternating with orange juice.
- Gently fold in the dried fruits and nuts until evenly distributed.
Baking
- Grease and line a 9×5-inch loaf pan with parchment paper.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-75 minutes until a toothpick comes out clean.
Notes
This cake keeps well; store it in an airtight container at room temperature for up to a week. It can be refrigerated for up to two weeks or frozen for up to three months. Let it cool completely before slicing for neater pieces.