- Prepare the Fruits:
- In a bowl, combine the mixed dried fruits, candied cherries, candied citrus peel, and chopped nuts.
- Pour the orange juice or rum over the fruit mixture and let it soak for at least 1 hour (or overnight for deeper flavor).
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Make the Batter:
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, and then stir in the vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mix Batter:
- Gradually add the dry ingredients to the creamed mixture, mixing until well combined.
- Fold in Fruits and Nuts:
- Drain any excess liquid from the soaked fruit mixture.
- Gently fold the soaked fruits and chopped nuts into the batter until evenly distributed.
- Bake:
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the fruitcake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, slice and serve. Optionally, you can wrap the fruitcake in plastic wrap and store it in an airtight container for a few days before serving to enhance the flavors.
Notes:
- Variations: Feel free to adjust the types of dried fruits and nuts to your preference.
- Storage: Fruitcake can be stored at room temperature for several days or refrigerated for longer shelf life. It also freezes well.
- Decoration: For a festive touch, you can decorate the top of the fruitcake with whole nuts or glaze it with a simple icing.
This easy fruitcake recipe yields a moist and flavorful cake that is perfect for holidays or any special occasion. Enjoy baking and savoring this classic treat!