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A round fruitcake sits on a white plate atop a wooden surface. Surrounding the plate are various dried fruits and nuts, including dried apricots, raisins, walnuts, and pecans. The cake shows bits of fruits and nuts embedded in its golden brown crust.
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Fruit Cake Recipe | How to Make the Best Christmas Cake

Cuisine: World
Servings: 14 yields

Ingredients

  • 1 cup 230g Butter
  • ¾ cup 150g Light brown sugar
  • ½ cup 65g Dried cranberries
  • ½ cup 80g Dried apricots, chopped
  • ⅓ cup 50g Golden raisins
  • ⅓ cup 50g Dark raisins
  • ½ cup 80g Dried blueberries
  • ½ cup 75g Dried figs, chopped
  • ¾ cup 80g Walnuts, chopped
  • ¾ cup 80g Pecans, chopped
  • Orange zest from one orange
  • Orange juice from one orange
  • ⅔ cup 160ml Rum/brandy/water
  • ¼ cup 60ml water
  • 4 Eggs large
  • 1 teaspoon Vanilla extract
  • 1¾ cups 220g All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Cinnamon optional
  • ½ teaspoon Salt

Instructions

  • DIRECTIONS
    1. Preheat the oven to 350˚F (180C˚). Butter a 8-inch (20cm) cake pan and line the bottoms with a parchment paper, grease the sides. Set aside.
    2. In a saucepan combine butter, sugar, rum/water, dried fruits, chopped nuts, orange zest and orange juice. Place the sauce pan over medium heat and bring to a simmer, cook for 10 minutes. Remove from heat and allow to cool slightly.
    3. Add eggs, vanilla extract and stir until combined.
    4. Add flour, baking powder, cinnamon and salt. Stir until incorporated.
    5. Pour into prepared pan.
    6. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. If the cake become too brown on the top after 20 minutes and not baked from inside, cover with foil for the rest of the baking.
    7. Allow to cool before serving.

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