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INGREDIENTS
- 2 cups mixed dried fruits (such as raisins, currants, chopped dates, candied cherries, and candied citrus peel)
- 1 cup chopped nuts (such as walnuts or pecans)
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
INSTRUCTIONS
- Preheat your oven to 325°F (165°C). Grease and flour a loaf pan or line it with parchment paper.
- In a bowl, combine the dried fruits and nuts. Toss them with 2 tablespoons of flour to coat evenly. Set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
- In another bowl, whisk together the remaining flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredient mixture to the butter mixture, mixing well after each addition.
- Fold in the dried fruit and nut mixture until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the fruitcake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, you can wrap the fruitcake tightly in plastic wrap or foil and store it at room temperature for several days to allow the flavors to develop.
- This easy fruitcake recipe is a delicious treat that is perfect for the holiday season or any time you crave a moist and fruity cake.