Prep Time: 30 minutes | Cook Time: 2 hours | Makes: 2 loaves
This classic never fail fruit cake is moist, rich, and packed with candied fruits and nuts. Unlike dense, dry fruitcakes, this recipe produces a tender, flavorful cake that stays fresh for weeks. The secret is the perfect balance of fruits, nuts, and a moist batter enhanced with warm spices. Perfect for holidays, gift-giving, or special occasions, this fruitcake will convert even the skeptics. Make it ahead and let it age for even better flavor.
Ingredients
For the Fruit and Nut Mixture:
- 2 cups candied cherries (red and green), halved
- 2 cups candied pineapple, chopped
- 1 cup golden raisins
- 1 cup dark raisins
- 1 cup dates, chopped
- 2 cups pecans, chopped
- 1 cup walnuts, chopped
- 1/2 cup all-purpose flour (for coating)
For the Cake Batter:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs, room temperature
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup orange juice
- 1/4 cup brandy or apple juice
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
For Soaking (Optional):
- 1/2 cup brandy, rum, or orange juice
Instructions
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