Delicious Classic American Fruitcake Recipe

Indulge in the rich and fruity flavors of a classic American fruitcake. This recipe is perfect for the holiday season or any special occasion. Packed with a variety of dried fruits, nuts, and warm spices, this fruitcake is moist, dense, and full of festive flavors. Prepare this traditional dessert in advance, as it tastes even better after a few days of soaking in brandy or rum. Share the joy by gifting slices of this homemade fruitcake to your loved ones.

Ingredients

• 3 cups mixed dried fruits (such as raisins, currants, chopped dates, and candied cherries)
• 1 cup chopped nuts (such as walnuts or pecans)
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup brandy or rum (optional, for soaking)
• Additional candied cherries and nuts for decoration

Directions

1. Preheat your oven to 325°F (163°C) and grease a 9-inch (23 cm) round cake pan.
2. In a large mixing bowl, combine the dried fruits and chopped nuts. Set aside.
3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. In another bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
6. Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined.
7. Pour the batter over the dried fruits and nuts. Stir until the fruits and nuts are evenly distributed throughout the batter.
8. Transfer the batter to the greased cake pan and smooth the top with a spatula.
9. Bake for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, cover it with aluminum foil halfway through baking.
10. Remove the fruitcake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
11. If desired, brush the top of the fruitcake with brandy or rum for added flavor. Wrap the cooled fruitcake tightly in plastic wrap and store it in an airtight container.
12. For optimal flavor, let the fruitcake mature for at least a few days, or up to several weeks. The longer it sits, the more the flavors will meld together.
13. Before serving, decorate the top of the fruitcake with additional candied cherries and nuts for an extra festive touch.

Interesting Facts