Classic Fruitcake Recipe

 

Ingredients:

 

- 2 cups all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 1 cup unsalted butter, softened

- 1 cup granulated sugar

- 4 large eggs

- 1/4 cup brandy or rum

- 1/2 cup orange juice

- 1 teaspoon vanilla extract

- 3 cups mixed candied fruit

- 2 cups chopped nuts (walnuts, pecans, or almonds)

- 1 cup chopped dried apricots

- 1 cup raisins

- 1 cup Currants

 

For Soaking (optional):

 

- 1/4 cup brandy or rum

 

Instructions:

 

1. Preheat Oven:

   Preheat your oven to 300°F (150°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.

 

2. Prepare Dry Ingredients:

   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

 

3. Cream Butter and Sugar:

   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

 

4. Add Eggs:

   Add the eggs one at a time, beating well after each addition.

 

5. Combine Wet Ingredients:

   In a separate bowl, mix together the brandy or rum, orange juice, and vanilla extract.

 

6. Alternate Mixing:

   Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients. Begin and end with the dry ingredients.

 

7. Fold in Fruits and Nuts:

   Fold in the mixed candied fruit, chopped nuts, dried apricots, raisins, and currants until evenly distributed.

 

8. Bake:

   Transfer the batter to the prepared baking pan and smooth the top. Bake in the preheated oven for 2 to 2.5 hours or until a toothpick inserted into the centre comes out clean.

 

9. Cool:

   Allow the fruitcake to cool completely in the pan on a wire rack.

 

10. Optional Soaking:

    If desired, you can brush the top of the fruitcake with additional brandy or rum while it's still warm. You can repeat this process every few days until serving.

 

11. Serve:

    Once completely cooled and soaked (if preferred), remove the fruitcake from the pan, slice, and serve. Fruitcakes often taste better after ageing for a few days or even weeks.

 

Note: You can customize the combination of fruits and nuts based on your preference. Store the fruitcake in an airtight container at room temperature.