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Dorothy Thomas

Fruit Cake Recipe

A moist, flavorful, and festive fruit cake packed with dried fruits, nuts, and warm spices. Perfect for holidays or special occasions!
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12
Course: Dessert
Cuisine: International
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Mixed dried fruits (raisins, currants, cherries, apricots)
  • 1/2 cup Dark rum or orange juice (for soaking)
  • 1 1/2 cups All-purpose flour
  • 1/2 cup Butter (unsalted, softened)
  • 3/4 cup Brown sugar
  • 3 large Eggs
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder
  • 1 tsp Ground cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 cup Chopped nuts (walnuts/almonds)

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Parchment paper
  • Electric mixer (optional)

Method
 

  1. Combine dried fruits with rum/orange juice. Cover and soak overnight (or microwave for 2 minutes and cool).
  2. Preheat oven to 325°F (160°C). Grease and line the cake pan with parchment paper.
  3. Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
  4. Whisk flour, baking powder, cinnamon, and nutmeg. Fold into wet mix.
  5. Drain soaked fruits (reserve liquid). Gently fold fruits and nuts into the batter.
  6. Pour batter into the pan. Bake for 1.5 hours or until a toothpick comes clean.
  7. Let cool in the pan for 15 minutes, then transfer to a wire rack. Brush with reserved soaking liquid for extra moisture.

Notes

  • Storage: Wrap in cling film and store in an airtight container for up to 2 weeks.
  • Variations: Add citrus zest or substitute rum with apple juice for a non-alcoholic version.
  • Tip: For a richer flavor, "feed" the cake with 1 tbsp rum weekly before serving.