Easy Fruitcake Recipe

Easy Fruitcake Recipe

Ingredients (Makes 1 loaf, about 10 slices)

• 2 cups mixed dried fruit (raisins, sultanas, cherries, cranberries, chopped apricots)
• ½ cup orange juice (or apple juice)
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1¾ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• ½ cup chopped walnuts or pecans (optional)

Instructions

1. Preheat the oven to 325°F (165°C). Grease and line an 8×4-inch (20×10 cm) loaf pan with parchment paper.
2. In a small bowl, soak the dried fruit in the orange juice for 15–20 minutes.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the soaked fruit (along with any remaining juice) and the chopped nuts, if using.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the fruitcake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

Tips

• Add 1 teaspoon of mixed spice for extra warmth and flavor.
• Brush the cooled cake with a little orange juice for added moisture.
• Store in an airtight container for up to 5 days at room temperature or freeze for up to 3 months.
• Decorate with a light dusting of powdered sugar or a simple glaze for a festive finish.