Fruitcake Recipe

Prepare the fruits and nuts

Chop the dried fruits and nuts into small pieces. Combine them in a bowl and set aside.

Mix the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, and spices (such as cinnamon, nutmeg, and allspice).

Cream the butter and sugar

In another large bowl, beat the butter and sugar together until light and fluffy.

Add eggs and flavorings

Beat in the eggs, one at a time, followed by vanilla extract and any other preferred flavorings (such as rum or brandy).

Combine dry and wet ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the fruits and nuts

Gently fold the chopped fruits and nuts into the batter until evenly distributed.

Bake the fruitcake

Preheat the oven to 325°F (160°C). Transfer the batter to a greased and lined loaf pan or cake tin. Bake for about 1.5 to 2 hours, or until a toothpick inserted into the center comes out clean.

Cool and store

Allow the fruitcake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Wrap the cooled cake in plastic wrap and store in an airtight container. The flavors will improve with age, so it's best to let it sit for a few days before serving.