Ah, the *English fruitcake*! There’s something so heartwarming about this traditional dessert, especially when it graces our family gatherings and celebrations. I remember my grandmother spending hours in the kitchen, her laughter filling the air as she mixed together the dried fruits and spices, creating a fragrant symphony that drew us all in. This recipe stands out because it combines rich, moist cake with a delightful medley of nuts and fruits, making each bite a celebration in itself. Perfect for holidays or simply to enjoy with a cup of tea, this fruitcake brings a slice of joy that feels like home. Trust me, once you try it, you’ll cherish this recipe for years to come!

Ingredients List

1 cup mixed dried fruits (chopped if large)
1 cup chopped nuts (your choice, but walnuts and almonds work beautifully)
1 cup unsalted butter, softened
1 cup packed brown sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

How to Prepare Instructions

Preheat and Prepare

First things first, let’s get that oven warmed up! Preheat it to 300°F (150°C). While that’s heating, grab a cake pan and give it a good greasing with butter or cooking spray. Then, line the bottom with parchment paper to ensure your fruitcake slides right out when it’s done. Trust me, this step is key for a smooth release!

Mix the Ingredients

Now, it’s time to get mixing! In a large bowl, toss together your chopped mixed dried fruits and nuts until they’re well combined. In another bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy—this will take about 3-5 minutes, and oh, the aroma will be divine! Next, beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Now, sift together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt, and then gently fold this dry mix into your wet ingredients. Finally, carefully add the fruit and nut mixture, stirring until everything is just combined. We want a lovely, thick batter ready for the pan!

Combine and Bake

Pour that luscious batter into your prepared cake pan, spreading it out evenly. Now it’s time for the magic to happen! Bake in your preheated oven for about 1.5 to 2 hours. You’ll know it’s done when a toothpick inserted into the center comes out clean. Don’t rush this part; let your kitchen fill with the warm, inviting scent of baking fruitcake. Once baked, remove it from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Patience is a virtue, after all!

Nutritional Information

Just a quick note: nutritional values can vary based on the specific ingredients and brands you use, so these numbers are approximate. For each slice of this delightful English fruitcake, you’re looking at about 300 calories, with 15g of fat and 4g of protein. It also contains around 40g of carbohydrates and 20g of sugar. Enjoy this treat in moderation, and savor every bite!

Tips for Success

To make your *English fruitcake* truly shine, here are some of my favorite tips! First, feel free to swap out the nuts or dried fruits based on your preferences—dried apricots or cranberries add a lovely twist! If you want to keep it extra moist, consider soaking the dried fruits in a splash of rum or orange juice overnight. One common pitfall is overmixing the batter; just fold everything gently to keep that lovely texture. And don’t forget to check for doneness with a toothpick, as every oven is a bit different. Happy baking!

Variations

One of the best things about this *English fruitcake* is how versatile it can be! Feel free to get creative with the dried fruits—try using dried cherries or figs for a unique twist. You can also mix in different nuts like pecans or hazelnuts for added flavor and crunch. For a spicier kick, consider adding a touch of ground ginger or cloves. And if you’re feeling adventurous, drizzle a bit of honey or maple syrup into the batter for a natural sweetness. The possibilities are endless, so have fun experimenting while keeping the heart of this classic cake!

Storage & Reheating Instructions

To keep your *English fruitcake* fresh and delicious, store it in an airtight container at room temperature for up to a month. If you have leftovers (which is rare because it’s so good!), you can also wrap it tightly in plastic wrap and refrigerate for longer shelf life. When you’re ready to enjoy a slice, there’s no need to reheat it—just slice into that beautifully moist cake and savor it as is! If you prefer it warm, a quick 10-second zap in the microwave will do the trick.

Why You’ll Love This Recipe

Rich and moist texture that melts in your mouth
A delightful blend of fruits and nuts for a burst of flavor
Perfect for holidays, celebrations, or cozy family gatherings
Easy to make with straightforward steps
Can be made ahead of time, allowing the flavors to deepen
Versatile for personal touches and variations

Final Thoughts

I really hope you give this *English fruitcake* a try! It’s such a joy to make and even more delightful to share with loved ones. I’d love to hear how your baking adventure goes—feel free to leave a comment or share your thoughts! Did you add your own twist to the recipe? Let’s celebrate our love for baking together, one slice at a time!

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English Fruitcake: 5 Reasons to Cherish This Classic Delight

Author: [email protected]
Prep Time: 30 minutes
Cook Time: 1.5 to 2 hours
Total Time: 2 to 2.5 hours
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: British
Diet: Vegetarian

Print Recipe

Description

A traditional English fruitcake made with mixed dried fruits, nuts, and spices, perfect for celebrations.

Instructions

Preheat your oven to 300°F (150°C).
Grease a cake pan and line it with parchment paper.
In a bowl, mix the dried fruits and nuts.
Cream butter and sugar until light and fluffy.
Beat in the eggs one at a time.
Sift together flour, baking powder, spices, and salt.
Fold the dry ingredients into the wet mixture.
Add the fruit and nut mixture and mix well.
Pour the batter into the prepared pan.
Bake for about 1.5 to 2 hours or until a toothpick comes out clean.

Notes

Let the cake cool completely before removing from the pan.
Store in an airtight container for up to a month.
Can be made ahead of time and aged for better flavor.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 20g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg

Keywords: English fruitcake, traditional fruitcake, holiday dessert

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