Fruitcake

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 1/2 cups mixed candied fruit, chopped
• 1/2 cup raisins
• 1/2 cup chopped nuts (walnuts or pecans)

Steps

1. 1 Preheat oven to 350°F (175°C). Grease and flour a 9-inch loaf pan.
2. 2 In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. 3 In another bowl, cream butter and brown sugar until light and fluffy.
4. 4 Beat in eggs, one at a time, then stir in vanilla.
5. 5 Alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined.
6. 6 Fold in the candied fruit, raisins, and nuts.
7. 7 Pour batter into prepared pan and smooth the top.
8. 8 Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
9. 9 Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Tips

• For extra moisture, brush the cooled cake with a simple syrup made from equal parts water and sugar.
• Fruitcake tastes even better after a few days as flavors meld, so make it ahead!
• Store in an airtight container for up to a month.

Storage

Store in an airtight container at room temperature for up to 1 month. Reheat slices in a low oven or microwave for a few seconds.

Serving Suggestions

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with a warm cup of tea or coffee for a cozy treat.

FAQ