Ingredients
1.5 lbs mixed dried fruit (golden raisins, dark raisins, currants, glazed cherries, candied orange peel)
1 cup brandy, dark rum, or orange juice for soaking
1 cup chopped walnuts or pecans, lightly toasted
1/2 cup slivered almonds, lightly toasted
1.5 cups all-purpose flour, divided
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
4 large eggs
1/4 cup molasses (optional, for richer color/flavor)
1 tsp vanilla extract
Instructions
Step 1: Combine all mixed dried fruits and candied peel in a large bowl. Pour brandy, rum, or orange juice over the fruit, ensuring it’s fully submerged. Cover and let soak at room temperature for at least 24 hours, or up to a week in the refrigerator, stirring occasionally.
Step 2: Preheat your oven to 300°F (150°C). Grease a 9-inch round springform pan or deep cake pan. Line the bottom and sides with parchment paper, allowing it to extend about 1 inch above the rim.
Step 3: In a medium bowl, whisk together 1.5 cups minus 1 tablespoon of the flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. Set aside.
Step 4: In a separate bowl, toss the soaked (and drained, if necessary) fruits and toasted nuts with the reserved 1 tablespoon of flour. This helps prevent them from sinking.
Step 5: In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy (about 3-5 minutes). Beat in the eggs one at a time, mixing well after each addition. Stir in the molasses (if using) and vanilla extract.
Step 6: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 7: Gently fold the floured fruits and nuts into the batter until evenly distributed throughout the mixture.
Step 8: Pour the batter into the prepared cake pan and spread evenly. Bake for 2 hours and 45 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil.
Step 9: Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes before carefully inverting it onto the rack to cool completely. Carefully remove the parchment paper.
Step 10: For feeding, once completely cool, wrap the cake in cheesecloth soaked in a tablespoon or two of brandy, rum, or fruit juice. Then wrap tightly in parchment paper, followed by aluminum foil. Store in an airtight container in a cool, dark place. Repeat feeding every few days or weekly for up to 4-6 weeks for optimal flavor and moisture.
Notes
For a non-alcoholic version, substitute apple juice or orange juice for the brandy/rum. This cake improves with age; if possible, make it 2-4 weeks in advance and ‘feed’ it periodically for the best flavor and moisture. Store tightly wrapped at cool room temperature or in the refrigerator.
- Prep Time: 30 minutes (plus 24 hours soaking for fruit)
- Cook Time: 2 hours 45 minutes
- Category: Dessert, Holiday
- Cuisine: European, Christmas
Keywords: fruit cake, christmas cake, holiday dessert, candied fruit cake, traditional fruit cake recipe, moist fruit cake, brandy fruit cake, nutty fruit cake, easy fruit cake
