Mrs. Walker's Fruit Cake is a beloved classic recipe that has been passed down for generations. Packed with a colorful mix of dried fruits and nuts, this fruit cake is moist, flavorful, and perfect for any special occasion or holiday celebration.
Ingredients
- 2 cups mixed dried fruits (raisins, currants, chopped apricots, chopped dates)
- 1 cup chopped nuts (walnuts, pecans, almonds)
- 1 cup butter, softened
- 1 cup brown sugar
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup brandy or rum
Directions
- Preheat oven to 325°F. Grease and flour a 9x5 inch loaf pan.
- In a large bowl, combine dried fruits and nuts. Set aside.
- In another bowl, cream together butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt.
- Add dry ingredients to the creamed mixture alternately with milk, beginning and ending with dry ingredients. Stir in brandy or rum.
- Fold in dried fruit and nut mixture until evenly distributed.
- Pour batter into prepared loaf pan and smooth the top.
- Bake in preheated oven for 90-100 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack.
- Wrap cooled fruit cake in plastic wrap and store in an airtight container. Best if allowed to age for a few days before serving.
