Ingredients
Scale
- 2 cups mixed dried fruits (raisins, currants, cherries)
- 1 cup nuts (walnuts, pecans, almonds)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 1/4 cup orange juice
- 1/4 cup brandy (optional)
- 1 tsp vanilla extract
- Decoration: Icing and extra dried fruits for topping
Instructions
- Combine the dried fruits and nuts in a large mixing bowl, coating them with a bit of flour.
- Cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the orange juice, brandy, and vanilla extract, then gradually blend in the flour.
- Pour the batter into a greased loaf pan and bake at 325°F (160°C) for about 1.5 hours or until a toothpick comes out clean.
- Cool the fruitcake in the pan for 15 minutes, then transfer to a wire rack. Decorate with icing and extra dried fruits.
Notes
- Store in an airtight container at room temperature for up to 2 weeks.
- Refrigerate to extend shelf life up to 3 months.
- Allow the cake to mature for a few weeks for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg