Ingredients

2 cups mixed dried fruit (such as raisins, currants, chopped dates, and candied fruit peel)

1 cup chopped nuts (such as almonds, walnuts, or pecans)

1/2 cup unsalted butter, softened

1 cup brown sugar

3 large eggs

1/4 cup milk

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Instructions

Step 1: Preheat your oven to 325°F (160°C). Grease and flour a loaf pan or Bundt pan to prevent sticking and ensure easy release after baking.

Step 2: In a large bowl, combine the mixed dried fruit and chopped nuts. Toss with 1/4 cup of the flour until evenly coated to prevent sinking during baking.

Step 3: In a separate bowl, cream together the softened butter and brown sugar until light and fluffy using a mixer.

Step 4: Beat in the eggs one at a time, mixing well after each addition until fully incorporated and the batter is smooth.

Step 5: Sift together the remaining flour, baking powder, salt, cinnamon, and nutmeg in another bowl to evenly distribute the dry ingredients.

Step 6: Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix gently to form a smooth batter without overmixing.

Step 7: Fold the coated dried fruit and nuts carefully into the batter until evenly distributed.

Step 8: Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 10: Once cooled, wrap the fruit cake tightly in plastic wrap or aluminum foil. Store at room temperature for several days to allow flavors to mature before serving.

Tips & Variations

For extra moisture and flavor, soak the dried fruit in rum or apple juice overnight before mixing.

Feel free to substitute nuts or use a combination to suit your preference or allergen needs.

Adding a teaspoon of vanilla extract or orange zest can enhance the cake’s aroma.

If you prefer a denser texture, reduce the baking powder to 3/4 teaspoon.

Storage

Wrap the cooled fruit cake tightly in plastic wrap or foil to keep it moist. It can be stored at room temperature for up to one week or refrigerated for up to two weeks. For longer storage, freeze the cake for up to three months. To reheat, thaw overnight in the fridge and bring to room temperature before serving.

FAQs

Can I use fresh fruit instead of dried fruit?

Dried fruit is essential in fruit cake to provide concentrated sweetness and preserve texture during baking. Fresh fruit contains too much moisture, which can alter the cake’s structure and shelf life.

How do I know when the fruit cake is fully baked?

The cake is done when a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs attached. Baking times may vary slightly depending on your oven, so start checking at 60 minutes.