Traditional Fruitcake

Name: Traditional Fruitcake
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp salt; 1 cup candied cherries (halved); 1 cup candied pineapple (diced); 1 cup raisins; 1 cup walnuts (chopped); 1/2 cup dark rum; 1/2 cup unsalted butter (softened); 1/2 cup brown sugar (packed); 2 large eggs (room temperature); 1 tsp vanilla extract

120 min 12 slices Medium

All Recipes

Traditional Fruitcake

Enjoy a slice of this traditional fruitcake, packed with candied fruits and nuts, perfect for festive occasions.

Prep

30 min

Cook

90 min

Total

120 min

Servings

Difficulty

Medium

Fruitcake, a timeless holiday classic, brings warmth and nostalgia with every bite. This traditional recipe is reminiscent of the ones your grandmother might have made, filled with a delightful mix of candied fruits and nuts. Despite its reputation, a well-made fruitcake is moist, flavourful, and a true treat during the festive season. The combination of sweet, chewy fruits and crunchy nuts creates a texture that's both satisfying and indulgent.

Ingredients

Servings

Cake Batter

Fruit and Nuts

Wet Ingredients

Instructions

Preheat and prepare

Preheat your oven to 325°F (160°C). Grease a 9x5 inch loaf pan and line it with parchment paper.

Pro tip: Lining the pan with parchment paper ensures easy removal of the cake.

Soak the fruits

In a large bowl, combine candied cherries, candied pineapple, and raisins with the rum. Let them soak for at least 30 minutes, stirring occasionally.

Pro tip: Soaking overnight will enhance the flavours.

Mix dry ingredients

In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

Pro tip: Whisking helps to evenly distribute the spices.

Cream butter and sugar

In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pro tip: Ensure the butter is at room temperature for easier creaming.

Combine all ingredients

Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the soaked fruits (including any remaining liquid) and chopped walnuts.

Pro tip: Avoid overmixing to keep the cake tender.

Bake the cake

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Check the cake after 60 minutes; if it's browning too quickly, cover with foil.

Cool and serve

Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Pro tip: Cooling completely ensures the cake slices cleanly.

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Tips & Tricks

<ul><li>Use fresh and high-quality candied fruits and nuts for the best flavour.</li><li>Soak the dried fruits in rum overnight for a richer taste.</li><li>Line your baking pan with parchment paper to prevent sticking.</li><li>Allow the cake to cool completely before slicing for cleaner cuts.</li></ul>

Serving Suggestions

To enjoy your fruitcake at its best, serve it slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream. This cake pairs wonderfully with a hot cup of tea or coffee, making it a perfect end to any holiday meal. Fruitcake can be made ahead and stored in a cool, dry place for several weeks. Wrap it tightly in parchment paper and foil to maintain its moisture and flavour.