Homemade fruitcake

Fruitcake often gets a bad reputation, but when made from scratch with quality ingredients, it can be a delightful, rich, and flavorful treat. This version of homemade fruitcake is moist, packed with dried fruits, nuts, and a touch of rum or brandy, making it perfect for the holidays or as a thoughtful homemade gift.

Ingredients:

For the Fruit Mixture:

• 1 cup mixed dried fruit (raisins, currants, and sultanas)
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries or cherries
• 1/4 cup chopped candied ginger (optional, but adds a great flavor)
• 1/2 cup chopped dates
• 1/2 cup unsweetened apple juice (or orange juice)
• 1/4 cup dark rum or brandy (optional, for soaking)
• Zest of 1 orange
• Zest of 1 lemon

For the Cake Batter:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup unsalted butter (softened)
• 1 cup brown sugar (packed)
• 4 large eggs (at room temperature)
• 1/4 cup milk
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans (or a mix)
• 1/2 cup slivered almonds (optional)
• 1/2 cup chopped candied peel (orange or lemon, optional)
• 1/2 cup chopped pecans or walnuts (for extra texture)
• 1/4 cup whole almonds (optional, for decoration)

Instructions:

1. Soak the Fruits:

• In a large bowl, combine the mixed dried fruit, apricots, cranberries, dates, candied ginger (if using), and zest of orange and lemon.
• Pour the apple juice (and rum or brandy if using) over the fruits, and stir to combine.
• Cover the bowl with plastic wrap and let it soak for at least 4 hours, but preferably overnight, at room temperature. This allows the fruit to absorb the liquid and soften.

2. Prepare the Baking Pan:

• Preheat your oven to 325°F (163°C).
• Grease and line a 9-inch round cake pan or an 8×8-inch square pan with parchment paper. Ensure the paper hangs over the sides to make it easier to remove the cake later.

3. Mix the Dry Ingredients:

• In a medium bowl, whisk together the flour, baking powder, spices (cinnamon, nutmeg, cloves), and salt. Set aside.

4. Cream the Butter and Sugar:

• In a large bowl, beat together the softened butter and brown sugar using an electric mixer or by hand with a whisk until light and fluffy (about 3-5 minutes).

5. Add the Eggs and Wet Ingredients:

• Add the eggs one at a time, beating well after each addition. Stir in the milk and vanilla extract.

6. Combine the Fruit and Batter:

• Gradually add the dry ingredients to the butter mixture, mixing until just combined.
• Add the soaked fruit mixture along with any remaining liquid and stir to combine.
• Gently fold in the chopped nuts, candied peel (if using), and any additional fruit or nuts you like.

7. Bake the Fruitcake:

• Spoon the batter into the prepared pan and spread it evenly.
• If desired, arrange whole almonds on top of the batter for decoration.
• Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs.
• If the cake starts to brown too quickly on top, you can cover it loosely with foil and continue baking.

8. Cool and Age the Cake:

• Let the fruitcake cool in the pan for about 10 minutes, then remove it from the pan and allow it to cool completely on a wire rack.
• To “age” the fruitcake (for enhanced flavor), wrap it tightly in plastic wrap or cheesecloth soaked in rum or brandy. Place it in an airtight container and store in a cool, dark place. You can brush it with more rum or brandy every few days to keep it moist. This step is optional, but it can intensify the flavor.

9. Serve:

• The fruitcake is ready to serve after at least a few days of resting. It improves with age, so if you can wait a week, the flavors will meld beautifully.
• Slice and serve as a treat during the holidays or with a cup of tea.

Tips:

• Alcohol: The rum or brandy is optional, but it adds depth to the fruitcake. You can substitute with orange juice or apple juice if you prefer a non-alcoholic version.
• Nuts: Feel free to adjust the types of nuts based on your preference, such as adding cashews or hazelnuts.
• Longer Aging: If you want to make your fruitcake far in advance, it can age for up to a month. Just be sure to keep it wrapped in plastic and occasionally spritz it with a little more alcohol to keep it moist.

Storage:

• Fruitcake can be stored at room temperature for up to two weeks or in the refrigerator for up to a month.
• Wrapped properly, it can last up to three months in the freezer.

Enjoy the warm, spiced flavors of this homemade fruitcake—it’s a holiday classic that’s sure to win over even the fruitcake skeptics!