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Traditional Fruit Cake

A rich and moist fruit cake packed with dried fruits and nuts, perfect for holidays and special occasions.

Ingredients

Scale

For the Crust:

  • 2 cups mixed dried fruits (cherries, pineapple, raisins, currants)
  • 1 cup chopped nuts (walnuts or pecans)
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup orange juice
  • 1 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 300°F (150°C). Grease and line a 9-inch cake pan with parchment paper.
  2. In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
  3. In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Gradually add to the butter mixture, alternating with orange juice.
  4. Fold in the mixed dried fruits and chopped nuts until evenly distributed.
  5. Pour batter into the prepared pan and smooth the top. Bake for 1.5 to 2 hours, or until a toothpick inserted comes out clean.
  6. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett