Ingredients
2 cups mixed dried fruits (raisins, currants, chopped dates, chopped dried apricots)
1 cup chopped nuts (pecans or walnuts)
1/2 cup candied citrus peel
1/2 cup unsalted butter, softened
3/4 cup brown sugar
3 large eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup orange juice or brandy
1 tsp vanilla extract
Instructions
1. Preheat your oven to 300°F (150°C). Grease and line a loaf pan or 8-inch round pan with parchment paper.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla.
4. In another bowl, whisk together flour, baking powder, spices, and salt.
5. Add the dry ingredients to the wet mixture alternately with orange juice (or brandy), mixing gently.
6. Fold in dried fruits, citrus peel, and nuts until evenly distributed.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 1 hour 30 minutes, or until a toothpick inserted comes out clean.
9. Cool completely in the pan. Wrap tightly and store at room temperature or in the fridge.
10. Let the cake rest 1–3 days before serving for best flavor.
Notes
Make ahead for better flavor — fruitcake improves over time.
You can substitute brandy with apple cider or more juice if alcohol-free.
Wrap tightly in parchment and foil for storage or gifting.
Serve thin slices with coffee, tea, or warm cider.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Traditional
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 27g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg