Classic Fruitcake Recipe

As the holidays approach, nothing speaks of warmth, tradition, and family togetherness like a Classic Fruitcake. This beloved recipe, dense with colorful dried fruits, nuts, and warm spices, is perfect for gatherings around the crackling fireplace. Whether you’re a longtime fruitcake aficionado or trying it for the first time, this recipe invites you to create lasting memories and delicious flavors. Let’s dive into the magic of making the ultimate Classic Fruitcake!

Recipe Summary

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 12
• Skill Level: Intermediate

Ingredients

• 1 cup (150g) mixed dried fruits (raisins, currants, sultanas)
• 1/2 cup (75g) chopped dried apricots
• 1/2 cup (75g) chopped dried figs
• 1/4 cup (60ml) brandy or orange juice
• 1 cup (200g) granulated sugar
• 1/2 cup (120g) unsalted butter, softened
• 3 large eggs
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1 and 1/2 cups (180g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 cup (125g) chopped nuts (almonds, pecans, walnuts)

Instructions

1. Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
2. In a medium bowl, combine the mixed dried fruits, apricots, figs, and brandy (or orange juice). Let them soak for at least 15 minutes.
3. In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, then add the molasses and vanilla extract.
4. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Stir in the soaked fruits and chopped nuts until evenly distributed.
7. Transfer the batter to the prepared loaf pan and smooth the top.
8. Bake for 2 hours, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it with aluminum foil.
9. Allow the fruitcake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Helpful Tips

• If you’re short on time, you can use pre-soaked fruit mix available in stores.
• For a non-alcoholic version, substitute the brandy with orange juice entirely.
• Storage Instructions: Wrap the cooled fruitcake tightly in plastic wrap and store in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate for up to 1 month or freeze for up to 3 months.

Pairings

This Classic Fruitcake pairs beautifully with a glass of mulled cider, hot chocolate, or a robust cup of coffee. For an extra special touch, serve with a side of whipped cream or a spoonful of brandied custard. Enjoy every festive bite!

I can’t wait to see your beautiful Classic Fruitcakes! Share your creations with us using #ZynahzRecipes or tag Zynahz on Instagram. Your feedback is invaluable, so please leave your comments on our website and don’t forget to subscribe to our newsletter for the latest recipes and updates. Follow Zynahz on social media to stay inspired and connected. Happy baking!