Delectable Homemade Fruitcake Recipe

Ingredients

1 cup of unsalted butter, softened
2 cups of granulated sugar
5 large eggs
1 teaspoon of vanilla extract
2 1/2 cups of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of milk
1 cup of chopped dried apricots
1 cup of chopped dates
1 cup of chopped dried cranberries
1 cup of chopped pecans
1/2 cup of brandy
Extra brandy for soaking the cake

Steps and instructions

Preheat your oven to 325°F (165°C). Grease a 10-inch tube pan and line it with parchment paper.
In a large bowl, cream together the butter and sugar until it is light and fluffy. This should take about 5 minutes.
Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix just until combined.
Stir in the chopped dried fruits and pecans.
Pour the batter into the prepared pan. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, remove the cake from the pan and let it cool completely on a wire rack.
Once the cake is cooled, poke holes all over it with a toothpick. Slowly pour the 1/2 cup of brandy over the cake, allowing the brandy to soak into the cake.
Wrap the cake in a cheesecloth soaked in additional brandy, then wrap it in aluminum foil. Store the cake in a cool, dark place for at least 2 weeks before serving, regularly adding more brandy to keep the cake moist.

Tools for making

Mixing bowls - You will need multiple mixing bowls for different ingredients and steps in the recipe.
Electric mixer - An electric mixer will help you cream the butter and sugar together, and make the batter light and fluffy.
10-inch tube pan - This pan will be used to bake the fruitcake.
Parchment paper - Use parchment paper to line the tube pan, preventing the cake from sticking to the pan.
Toothpick - You will need a toothpick to check if the cake is done by inserting it into the center and making sure it comes out clean.
Wire rack - A wire rack is used to cool the cake once it is removed from the pan.
Cheesecloth - Cheesecloth is used to wrap the fruitcake and soak it with brandy to keep it moist.
Aluminum foil - Aluminum foil is used to wrap the fruitcake and protect it while it ages.

Recipe variations

Replace the chopped dried fruits with a mixture of other dried fruits like raisins, currants, or cherries.
Add a tablespoon of orange zest to the batter for a citrus twist.
Instead of pecans, use walnuts or almonds for a different nutty flavor.
For a boozy twist, soak the dried fruits in rum or whiskey before adding them to the batter.
Add a teaspoon of cinnamon or mixed spice to the dry ingredients for a spiced fruitcake.
Replace the all-purpose flour with whole wheat flour for a heartier texture.
Make a glaze by mixing powdered sugar with orange juice and drizzle it over the cooled cake.
Try using different liquors for soaking the cake, such as rum, bourbon, or amaretto.
Add a handful of chocolate chips to the batter for a chocolate fruitcake.
Experiment with different combinations of dried fruits and nuts to create your own unique variation.

Recipe overview

This traditional Fruitcake recipe is a delightful combination of dried fruits, nuts, and a dash of brandy, all baked into a tender, moist cake. This classic holiday treat may require some time and patience to make, but the end result is absolutely worth it. The key to a perfect fruitcake is to allow it to rest and soak in the flavors of the brandy before serving. Although this recipe suggests a 2-week resting period, the longer it rests, the richer the flavors become. Enjoy the process of baking this Fruitcake and the joy it brings when shared with friends and family during the festive season.

Common questions

Can I use salted butter instead of unsalted butter?
It is recommended to use unsalted butter in this recipe to have better control over the salt content. However, if you only have salted butter on hand, you can use it, but reduce the amount of salt added to the recipe by half.
Can I substitute the brandy with another type of alcohol?
Yes, if you prefer, you can substitute brandy with rum, whiskey, or another type of alcohol of your choice. Choose a flavor that complements the other ingredients in the fruitcake.
Can I omit or substitute the nuts?
Yes, if you have a nut allergy or prefer not to include nuts, you can omit them from the recipe. Alternatively, you can substitute them with other chopped dried fruits or seeds for added texture and flavor.
How long can I store the fruitcake?
Fruitcakes have a long shelf life. If stored properly in an airtight container in a cool, dark place, the fruitcake can last for several months, even up to a year. Make sure to periodically add more brandy to keep the cake moist.
Can I freeze the fruitcake?
Yes, you can freeze the fruitcake. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. Fruitcakes can be frozen for up to 6 months. Thaw the cake in the refrigerator before serving.

Serving dishes and utensils

Mixing bowls - Use various sizes of mixing bowls to prepare the batter and mix the ingredients.
Electric mixer - Use an electric mixer to cream the butter and sugar, and to incorporate the eggs and vanilla extract.
Whisk - Use a whisk to combine the dry ingredients and ensure they are evenly distributed.
Rubber spatula - Use a rubber spatula to scrape down the sides of the bowl and fold in the dried fruits and pecans.
10-inch tube pan - Use a 10-inch tube pan to bake the fruitcake.
Parchment paper - Line the tube pan with parchment paper to prevent the cake from sticking.
Toothpick - Use a toothpick to test the doneness of the cake.
Cheesecloth - Wrap the fruitcake in a cheesecloth soaked in brandy to enhance the flavor and keep it moist.
Aluminum foil - Use aluminum foil to wrap the fruitcake and protect it during storage.
Wire rack - Allow the fruitcake to cool completely on a wire rack after removing it from the pan.

Origin stories

Fruitcake, as we know it today, dates back to ancient Rome, where it was commonly made with pomegranate seeds, pine nuts, and barley mash. However, the tradition of soaking it in alcohol to preserve it and add flavor originated in the Middle Ages. During this period, fruitcakes were typically prepared in advance for weddings and other special occasions due to their long shelf life. They were often passed down through families as heirlooms, which is why some people joke about the same fruitcake being regifted year after year. Despite the various jokes made at its expense, fruitcake continues to be a beloved holiday tradition in many cultures around the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.