Fruitcake

Prep Time:
15 mins

Cook Time:
1 hr 45 mins

Total Time:
2 hrs

Servings:
16

Yield:
1 (9-inch) fruitcake

Ingredients

Directions

Preheat the oven to 275 degrees F (135 degrees C). Grease and flour a 9-inch tube pan.

Whisk flour, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl.

Beat sugar, eggs, lemon zest, vanilla, brandy, and melted butter together in a separate bowl until well blended.

Stir butter mixture into flour mixture until combined, then fold in dried fruit, raisins, and nuts.

Transfer cake batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 45 minutes to 2 hours.

Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Cook’s Note

Use whatever variety of dried fruits and nuts you like best. You can soak the fruit in brandy or orange juice to plump them up for extra moistness.

Store completely cooled fruitcake in an airtight tin for up to 4 weeks.

For a richer flavor, sprinkle two tablespoons of brandy over the cake every day for two weeks.

Editor's Note

Nutrition Facts (per serving)