Best-Ever Fruitcake
A rich and moist fruitcake loaded with dried fruit, warm spices, and a splash of brandy. Perfect for holiday make-ahead baking.
Equipment
- Large mixing bowl
- Electric mixer
- - 9-inch cake tin
- Parchment paper
- - Skewer for testing
Ingredients
- #### Fruit Soak
- - 1½ cups golden raisins
- - 1 cup currants
- - 1 cup chopped apricots
- - ¾ cup dried cherries
- - ½ cup mixed peel
- - 1 cup brandy or orange juice
- #### Cake Batter
- - 1 cup unsalted butter
- - 1 cup dark brown sugar
- - 4 large eggs
- - 1¾ cups all-purpose flour
- - ½ cup almond flour
- - 1 tsp baking powder
- - 1 tsp cinnamon
- - ½ tsp cloves
- - ½ tsp nutmeg
- - ¼ tsp salt
- - Zest of 1 orange
- - 1 cup chopped walnuts or pecans
- - 1 tsp vanilla extract
- #### Optional Feeding
- - Extra brandy or rum
Instructions
- Soak dried fruits in brandy overnight or up to 3 days.
- Preheat oven to 300°F. Line a 9” cake tin with parchment.
- Cream butter & sugar, beat in eggs.
- Mix flours, spices, salt, zest. Add to wet mixture.
- Fold in fruit (with liquid), nuts, vanilla.
- Pour into tin and bake 2–2.5 hrs until done.
- Cool. Brush with brandy. Wrap and store. Feed weekly for up to 6 weeks.
Notes
- Swap brandy for tea or juice for alcohol-free version
- Freeze for up to 6 months
- Decorate with marzipan & icing if desired
- Great for gifting in mini loaf tins
- Freeze for up to 6 months
- Decorate with marzipan & icing if desired
- Great for gifting in mini loaf tins