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Classic Fruitcake
Created by: Howcan Team
Ingredients
- 2 cups of mixed candied fruit
- 1 cup of raisins
- 1 cup of chopped nuts
- 1/2 cup of brandy
- 1 cup of butter
- 1 cup of brown sugar
- 4 eggs
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 cup of orange juice
- 1/4 cup of molasses
Instructions
- In a large bowl, combine 2 cups of mixed candied fruit, 1 cup of raisins, and 1 cup of chopped nuts. Pour 1/2 cup of brandy over the fruit mixture, cover, and let it soak overnight.
- Preheat the oven to 275 degrees F (135 degrees C). Grease and flour a 10-inch tube pan.
- In a separate bowl, cream 1 cup of butter with 1 cup of brown sugar until light and fluffy. Beat in 4 eggs one at a time.
- In another bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves.
- Mix the dry ingredients into the creamed mixture. Stir in 1/4 cup of orange juice and 1/4 cup of molasses. Fold in the fruit and nut mixture until evenly distributed. Pour the batter into the prepared pan.
- Bake for 2 to 2 1/2 hours, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. Enjoy!
Fruitcake has a rich history dating back to ancient Rome, where it was made with pomegranate seeds, pine nuts, and raisins. Over time, the recipe evolved, with different regions adding their own unique ingredients. In the Middle Ages, fruitcake became a popular holiday treat in Europe, often filled with spices and honey. Today, it's a beloved dessert around the world, with variations in the Caribbean, United Kingdom, and United States. Chefs like Mary Berry and Nigella Lawson have popularized their own versions. The key to a delicious fruitcake lies in the quality of the dried fruits and the perfect balance of spices. For a twist, consider soaking the fruits in rum or brandy for an extra kick. The best fruitcakes can be found in traditional bakeries in Italy, where they are known for their rich, dense texture and intense flavors. Whether you love it or hate it, fruitcake remains a timeless holiday classic.
150 min
1 fruitcake
320 per serving calories
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