Irresistible Classic Fruit Cake
A moist, rich, and festive classic fruit cake perfect for Canadian families during the holidays. Packed with dried fruits, nuts, and warm spices.
Equipment
- 9-inch round cake pan
Ingredients
Fruit Mix
- 1 cup Raisins
- 1 cup Sultanas
- 3/4 cup Chopped dried apricots
- 3/4 cup Dried cranberries
- 1/2 cup Chopped glacé cherries
- 1/2 cup Chopped walnuts or pecans
- 1/3 cup Mixed peel (optional)
- 3/4 cup Dark rum (or orange juice)
Cake Batter
- 2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1/4 tsp Ground cloves
- 1 cup Unsalted butter, softened
- 1 cup Brown sugar
- 4 Large eggs
- 1 tsp Vanilla extract
- Zest of 1 orange Orange zest
Instructions
- In a large bowl, combine all dried fruits and mixed peel. Pour dark rum (or orange juice) over them. Cover and soak overnight or at least 4 hours.
- Preheat oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time, then stir in vanilla and orange zest.
- Toss the soaked fruits and nuts with the flour mixture to coat. Fold into the wet ingredients until combined.
- Pour batter into the prepared pan. Smooth the top and bake for 2 hours, or until a skewer comes out clean.
- Cool completely in the pan, then remove and wrap in parchment and foil. For extra flavour, brush with rum every few days.
Notes
For deeper flavour, you can brush the cake with rum every few days and store it wrapped tightly. Keeps well for weeks!