Homemade Fruit Cake

Homemade Fruit Cake Recipe

Prep Time: 20 minutes | Bake Time: 50–60 minutes | Serves: 8–10

Ingredients

Dry Ingredients:

• 1½ cups (190g) all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt

Wet Ingredients:

• ½ cup (115g) unsalted butter, melted
• ½ cup (100g) brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ¼ cup (60ml) milk or orange juice

Fruits & Add-Ins:

• 1 cup (150g) mixed dried fruits (raisins, currants, chopped dates, candied peel, etc.)
• ½ cup (60g) chopped nuts (walnuts, pecans, or almonds – optional)

Instructions

1. Prep Work:

• Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or 8-inch round cake pan.
• Soak the dried fruits in warm water or tea for 10 minutes (optional for softer texture). Drain and pat dry.

1. Mix Dry Ingredients:
   In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. Cream Wet Ingredients:

• In a separate bowl, mix melted butter and brown sugar until combined.
• Beat in eggs one at a time, then stir in vanilla and milk/orange juice.

1. Combine Batter:

• Gradually fold the dry ingredients into the wet mixture until just combined.
• Gently stir in the soaked dried fruits and nuts (if using).

1. Bake:
   Pour the batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool & Serve:
   Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Slice and serve with tea, or wrap and store for richer flavor.

Tips

• Optional Boozy Twist: Soak dried fruits in rum or brandy overnight for a traditional fruitcake.
• Storage: Keeps well in an airtight container for up to 1 week, or refrigerate for longer shelf life.

Enjoy your moist, spiced fruit cake!