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Homestyle Fruitcake

This fruitcake combines dried fruits, warm spices, and nuts, baked slowly to develop a rich, chewy texture with a deep golden crust. The cake is soaked in brandy or orange juice for added moisture and flavor, resulting in a moist, fragrant treat that tastes like home. Its simple, no-fuss approach makes it a beloved classic for any season.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8
Course: Main Course
Cuisine: Traditional
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups dried mixed fruits (figs, apricots, cherries) finely chopped
  • 1/2 cup brandy or orange juice for soaking fruits
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/2 cup chopped nuts (walnuts or pecans) toasted for extra flavor
  • 2 cups all-purpose flour unbleached preferred

Equipment

  • Loaf pan
  • Mixing bowls
  • Wooden spoon or spatula
  • Cooling rack
  • Paring knife

Method
 

  1. Preheat your oven to 150°C (300°F) and line a 9-inch loaf pan with parchment paper, leaving overhang on the sides.
  2. Finely chop your dried fruits and place them in a bowl. Pour brandy or orange juice over the fruits, stir, and let soak for about 15 minutes to plump up.
  3. In a large mixing bowl, cream the softened butter and sugar together using a wooden spoon or spatula until the mixture is light, fluffy, and slightly pale—about 3 minutes. You should hear a gentle creaming sound and see a smooth texture.
  4. Add eggs one at a time to the creamed mixture, beating well after each addition. The batter will become smooth and creamy, and you’ll notice a slight increase in volume.
  5. Stir in ground cinnamon, nutmeg, and clove until fragrant—this gives the cake its warm aroma. Then, fold in the chopped toasted nuts, distributing them evenly throughout the batter.
  6. Gently fold in the soaked dried fruits along with any remaining soaking liquid. The batter will become thick but stirrable, with bits of fruit and nuts visible throughout.
  7. Pour the batter into your prepared loaf pan, smoothing the top with a spatula to create an even surface. This helps the cake bake uniformly.
  8. Bake in the preheated oven for about 1 hour and 30 minutes, or until the top is deeply golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil during the last 20 minutes.
  9. Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, lift it out using the parchment overhang and transfer to a wire rack to cool completely. The aroma of spices and baked fruit will fill your kitchen.
  10. Wrap the cooled fruitcake tightly in parchment paper and let it sit at least 24 hours to allow the flavors to meld. Slice and enjoy the moist, chewy bites of this simple, honest treat.

Notes

For best flavor, wrap tightly and store for at least a day before serving. Toast nuts beforehand for extra depth. Feel free to customize with your favorite dried fruits or nuts.