Holiday Fruitcake
A cherished tradition, this easy-to-make fruitcake is perfect for holiday gatherings, bursting with the sweetness of mixed dried fruits and the crunch of nuts.
Ingredients
Dry Ingredients
- 2 cups dried mixed fruits (raisins, apricots, cranberries) These succulent fruits add color and a burst of sweetness.
- 2 cups all-purpose flour The foundation of your cake, lending structure and texture.
- 1 tsp baking powder Helps your cake rise to perfection.
- 1 tsp ground cinnamon For that warm, comforting spice aroma.
- ½ tsp ground nutmeg A touch of warmth to elevate the flavors.
- ½ tsp salt Enhances the sweet notes and adds depth.
Wet Ingredients
- ½ cup unsalted butter, softened Richness and moisture to create a tender crumb.
- 1 cup granulated sugar Sweetness and a lovely golden color.
- 3 large eggs Binds all ingredients together, adding richness.
- 1 tsp vanilla extract A fragrant touch that rounds out the flavors.
Add-ins
- 1 cup chopped nuts (walnuts or pecans) A satisfying crunch and earthy flavor that balances the sweetness.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease and line a loaf pan with parchment paper.
- Whisk together in a bowl the flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, cream softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Fold in the dried mixed fruits and nuts until evenly distributed.
Baking
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
Cooling
- Let cool before slicing and serving.
Notes
For added flavor, soak dried fruits in warm water or orange juice for 30 minutes before use. This recipe can be frozen for up to three months.