Ingredients
- 1 1/2 cups mixed dried fruits
- 1/2 cup chopped nuts
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 cup orange juice
- 1 teaspoon vanilla extract
Directions
Preheat oven to 325°F (160°C). Grease and line a loaf pan with parchment paper.
In a bowl, toss dried fruits and nuts with 2 tablespoons of flour to coat.
In a large mixing bowl, cream butter and brown sugar until light and fluffy.
Beat in eggs one at a time, mixing well after each addition.
Stir in orange juice and vanilla extract.
In a separate bowl, whisk together flour, baking powder, salt, and spices.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the floured fruit and nut mixture.
Pour batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely in the pan before slicing.
Frequently Asked Questions
How should I store this homemade fruit cake to keep it moist?
This dense fruit cake keeps well stored tightly wrapped in plastic wrap and then foil at room temperature for up to one week. For longer storage, you can refrigerate it for up to three weeks or freeze it for up to three months. Ensure it is fully cooled before wrapping to prevent condensation.
Can I substitute the mixed dried fruits in this recipe?
Yes, you can definitely customize the 1 1/2 cups of mixed dried fruits based on your preference. Feel free to swap halves of the mix for ingredients like glace cherries, raisins, or chopped dates, remembering to toss your chosen combination with 2 tablespoons of flour before adding it to the batter.
What is the best way to know when my fruit cake is fully baked after 1 hour 10 minutes?
Since baking times can vary slightly, check for doneness by inserting a thin wooden skewer or toothpick into the center of the loaf. The cake is ready when the skewer comes out clean or with just a few moist crumbs attached, rather than wet batter.
