Easy Fruitcake Recipe
To make the fruitcake, combine the dried fruit in a large bowl. Pour the brandy or rum over the fruit and stir to coat. Cover the bowl and let the fruit soak overnight.
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
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. Enjoy!