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Fruit Cake

A moist and rich fruit cake bursting with flavors, perfect for any occasion and easily customizable with seasonal fruits or nuts.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 1 cup unsalted butter Softened to room temperature
  • 1 cup sugar
  • 4 large eggs
  • 1/2 cup orange juice Freshly squeezed for the best flavor
  • 1 teaspoon vanilla extract
Fruits and Nuts
  • 2 cups mixed dried fruits (raisins, cherries, apricots)
  • 1 cup chopped nuts (optional) Use any preferred nuts

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a mixing bowl, cream together the butter and sugar until fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. In another bowl, combine flour, baking powder, and cinnamon.
  5. Gradually add dry ingredients to the wet mixture, alternating with orange juice.
  6. Fold in the mixed dried fruits and nuts if using.
  7. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 45-50 minutes or until a toothpick comes out clean.
Cooling and Serving
  1. Allow the cake to cool completely before serving or decorating.

Notes

Fruit cake can be served plain or dressed up with a light glaze, and pairs well with whipped cream or ice cream. Store leftover fruit cake in an airtight container at room temperature for up to a week, or freeze for longer storage.