Best-Ever Fruitcake
Rich, spiced, and packed with fruit, this is the ultimate traditional fruitcake. Moist, flavorful, and perfect for gifting or decorating.
Equipment
- - Large bowl
- - 8” round deep cake tin
- Parchment paper
- - Electric mixer (optional)
Ingredients
- #### Dried Fruit Mix:
- - 1 cup raisins
- - 1 cup golden sultanas
- - ½ cup dried cherries
- - ½ cup chopped dried apricots
- - ½ cup candied citrus peel
- - Zest + juice of 1 orange
- - Zest + juice of 1 lemon
- - ½ cup brandy or strong tea
- #### Cake Batter:
- - 1 cup unsalted butter room temp
- - ¾ cup dark brown sugar
- - 2 tbsp molasses
- - 4 large eggs
- - 1 ½ cups all-purpose flour
- - ½ cup ground almonds or more flour
- - 1 tsp baking powder
- - 1 tsp cinnamon
- - ½ tsp each: nutmeg ginger
- - ¼ tsp cloves
- - ½ tsp salt
- - 1 tsp vanilla extract
Instructions
- Soak fruits with citrus juice/zest and brandy overnight.
- Preheat oven to 300°F. Line and insulate an 8" cake tin.
- Cream butter and sugar. Add molasses, vanilla, eggs. Beat well.
- Add dry ingredients and mix. Stir in soaked fruits.
- Bake for 2–2½ hrs or until skewer comes out clean.
- Cool, poke holes, and drizzle with extra brandy.
- Wrap in parchment and foil. Feed with brandy every 1–2 weeks for up to 8 weeks.
Notes
- Replace alcohol with tea or juice for a non-alcoholic version
- Store at room temp in metal tin
- Freeze for up to 3 months
- Decorate with marzipan and icing before serving
- Store at room temp in metal tin
- Freeze for up to 3 months
- Decorate with marzipan and icing before serving