Deliciously Moist and Flavorful Fruitcake

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 4 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 cup orange juice
• 1/4 cup brandy
• 1 teaspoon vanilla extract
• 1 cup mixed dried fruit (raisins, currants, apricots, etc.)
• 1 cup chopped nuts (pecans, walnuts, almonds, etc.)
• 1/2 cup candied cherries, halved
• 1/2 cup candied pineapple, chopped

Directions:

1. Preheat your oven to 325°F (165°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice.
5. Gradually add the dry ingredients to the butter mixture, alternating with the orange juice and brandy. Mix until just combined.
6. Stir in the vanilla extract, dried fruit, chopped nuts, candied cherries, and candied pineapple.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Prep Time: 20 minutes | Cooking Time: 75-85 minutes | Total Time: 1 hour 45 minutes
11. Kcal: 420 kcal | Servings: 10 servings

FAQs:

• What types of fruits are best for fruitcake?
  • Traditional fruitcake includes a mix of dried and candied fruits such as raisins, currants, cherries, apricots, and citrus peel. You can also add nuts like almonds, pecans, or walnuts for extra texture and flavor.
• How can I ensure my fruitcake stays moist?
  • To keep fruitcake moist, soak the dried fruits in alcohol (such as rum, brandy, or sherry) or fruit juice overnight before baking. After baking, wrap the cake in a cheesecloth soaked in the same liquid and store it in an airtight container, re-soaking the cloth periodically.
• Can I make fruitcake without alcohol?
  • Yes, you can make fruitcake without alcohol. Soak the fruits in fruit juice (like apple or orange juice) instead of alcohol. Be aware that fruitcakes made without alcohol may have a shorter shelf life, so consume them within a few days or store them in the refrigerator.
• How long should I age my fruitcake before serving?
  • Aging a fruitcake enhances its flavor. It’s best to let the fruitcake age for at least a few weeks before serving. Some traditional recipes suggest aging the cake for several months, re-soaking the cheesecloth every few weeks to keep it moist and flavorful.
• Can I freeze fruitcake for longer storage?
  • Yes, fruitcake can be frozen for longer storage. Wrap the cake tightly in plastic wrap and then in aluminum foil before placing it in a freezer bag. Frozen fruitcake can last up to a year. To serve, thaw the cake in the refrigerator overnight.