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Classic Southern fruitcake loaf on a holiday table with tea

Classic Fruitcake

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5 from 16 reviews

Description

This traditional Southern fruitcake is a moist, spirit-infused delight packed with macerated dried fruits and toasted nuts. Slow-baked to perfection, it offers a rich, spiced flavor profile that makes it the ultimate make-ahead holiday gift or centerpiece.

Ingredients

  • 4 cups mixed dried fruit (pineapple, raisins, apricots, dates, and candied cherries)
  • 1/2 cup rum, brandy, or fruit juice (for soaking)
  • 1 cup unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 tablespoon black cocoa (optional)
  • 1/4 cup boiled cider or dark corn syrup
  • 1/4 cup fruit juice or water
  • 1 cup chopped nuts (walnuts or pecans)

Instructions

  1. Combine dried fruits with rum, brandy, or juice in a bowl and soak overnight, or microwave for one minute and let sit for one hour.
  2. Preheat oven to 300°F and thoroughly grease a 9×5-inch loaf pan or muffin tins.
  3. In a large bowl, cream together the room-temperature butter and brown sugar until light and fluffy.
  4. Beat in the salt, spices, and baking powder, then add eggs one at a time, scraping the bowl after each addition.
  5. Whisk flour and optional cocoa together, then add to the butter mixture along with the cider or syrup, mixing until just combined.
  6. Fold in the juice or water, the soaked fruit (including liquid), and the nuts until evenly distributed.
  7. Spoon batter into prepared pans and bake on the middle shelf for approximately 60 minutes for muffins or 2 hours and 15 minutes for a loaf.
  8. Cool for 5 minutes, turn out of the pan, and brush generously with extra spirits or simple syrup before wrapping tightly once completely cold.

Notes

For the best texture, wrap your finished cake in cheesecloth soaked in brandy or rum before sealing it in an airtight container; this allows the flavors to mature and keeps the cake incredibly moist for weeks. If you prefer a non-alcoholic version, ensure you use a high-quality boiled cider to maintain that characteristic deep, amber color and complex sweetness.

  • Prep Time: 30 mins
  • Cook Time: 2 hours 15 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

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Find it online: https://cakepeak.com/fruitcake-recipe/