06/10/2024
Fruitcake
A classic holiday treat that's sure to please.
Ingredients:
1 cup dried apricots, chopped
1 cup dried cranberries
1 cup dried cherries
1 cup candied peel (mixed)
1 cup walnuts, chopped
1 cup pecans, chopped
1 cup raisins
1 cup dark rum
1 cup orange juice
1/2 cup vegetable oil
2 large eggs
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Instructions:
Combine dried fruits: In a large bowl, combine the dried apricots, cranberries, cherries, candied peel, walnuts, pecans, and raisins.
Soak: Pour the rum and orange juice over the dried fruits and nuts. Cover and let soak overnight.
Preheat oven: Preheat your oven to 300°F (150°C). Grease and flour a 9x5 inch loaf pan.
Combine dry ingredients: In a separate bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, cloves, and salt.
Combine wet ingredients: In a third bowl, whisk together the eggs and vegetable oil.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add soaked fruits: Add the soaked fruits and their liquid to the batter. Mix until well combined.
Bake: Pour the batter into the prepared loaf pan. Bake for 2-3 hours, or until a toothpick inserted into the center comes out clean.
Cool: Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve: Slice and enjoy!
Tips:
For a richer flavor, use dark rum.
You can add other dried fruits or nuts to the cake.
Store the fruitcake in an airtight container in a cool, dark place for up to 3 months.
Enjoy this delicious and festive heavenly moist fruitcake!
