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Spectacular Fruitcake: Rich, Moist, 1 Glorious Loaf

A moist holiday fruitcake with a slice cut, showcasing colorful candied fruits and nuts.
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A rich, moist fruitcake packed with candied fruits and nuts, perfect for holiday traditions. This recipe includes instructions for an optional brandy cure for deeper flavor.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup chopped pecans or walnuts
  • 1 cup golden raisins
  • 1 cup red candied cherries, halved
  • 1 cup green candied cherries, halved
  • 1 cup mixed candied fruit peel
  • 1/2 cup brandy (optional, for soaking fruit and for curing)

Instructions

  1. If curing with brandy, soak the dried fruits and candied fruits in 1/2 cup brandy for at least 2 hours, or preferably overnight. Drain excess brandy before adding to batter.
  2. Preheat your oven to 300°F (150°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, salt, and baking soda.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Gently fold in the chopped nuts and the drained candied fruits.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 2 to 2.5 hours, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. Optional curing: Once completely cool, prick the cake all over with a skewer. Brush generously with additional brandy. Wrap tightly in cheesecloth soaked in brandy, then in foil. Store in a cool, dark place for at least 2 weeks, or up to several months, re-soaking with brandy weekly.

Notes

  • For a deeper flavor, you can soak the fruits overnight in brandy.
  • Ensure your oven temperature is accurate, as fruitcake bakes at a low temperature for a long time.
  • If you prefer not to use alcohol, you can omit the brandy soaking and curing steps. The cake will still be delicious.
  • Slice thinly and serve as is, or with a dollop of whipped cream.

Nutrition

Find it online: https://kitchenslang.com/fruitcake-recipe-moist-traditional-holiday-loaf/