Fruitcake for the Skeptics: A Recipe You’ll Actually Love

Fruitcake is a classic Christmas dessert that has been enjoyed for generations. While it may not be everyone’s favorite, it’s hard to deny that a well-made fruitcake is a beautiful thing. It’s rich, flavorful, and packed with dried fruits, nuts, and spices that make it the perfect holiday treat. In this post, we’re sharing a recipe for a fruitcake that will become a staple in your holiday baking repertoire. We promise you’ll actually love this!

Fruitcake Ingredients

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/2 cup orange juice
• 1/2 cup rum or brandy
• 1 lb mixed candied fruit, chopped
• 1 cup raisins
• 1 cup currants
• 1 cup chopped walnuts

Instructions for Amazing Fruitcake

1. Preheat oven to 325°F. Grease a 10-inch tube pan or 2 (9×5-inch) loaf pans and line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs, one at a time, until well combined.
5. Add flour mixture to butter mixture in three parts, alternating with orange juice and rum or brandy, beginning and ending with flour mixture.
6. Stir in candied fruit, raisins, currants, and walnuts until evenly distributed.
7. Pour batter into prepared pan(s) and smooth top with a spatula.
8. Bake for 2-2.5 hours, or until a toothpick inserted into the center of the cake comes out clean.
9. Let cake cool completely in pan(s) on a wire rack.
10. Remove cake(s) from pan(s) and discard parchment paper.
11. Wrap cake(s) tightly in plastic wrap, then in aluminum foil.
12. Store in a cool, dry place for at least 1 week before serving.

Tips for Making the Perfect Fruitcake

1. Use quality ingredients: Invest in high-quality dried fruits, nuts, and spices for the best possible flavour.
2. Soak the fruits: Soaking the fruits in rum or brandy overnight before adding them to the batter will make them more plump and flavorful.
3. Bake low and slow: Fruitcake is a dense cake that requires a long baking time at a low temperature to cook all the way through without burning.
4. Let it age: Fruitcake tastes best after it has been allowed to age for at least a week. This allows the flavours to meld together and the cake to become moist and tender.

Whether you love fruitcake or are a skeptic, this traditional fruitcake recipe is worth trying. It’s a classic Christmas dessert that will bring a touch of nostalgia to your holiday table. Give it a try this holiday season, and let us know how it turns out in the comment section below!