Classic Vintage Fruitcake Recipe
A cozy holiday treat with warm spices, tender fruits, and a moist texture, perfect for festive gatherings and nostalgic moments.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (300g) dried mixed fruit (raisins, currants, chopped dates, dried cherries)
- ½ cup (75g) candied citrus peel, chopped
- 1 cup (240 ml) brewed black tea, strong and cooled
- ¼ cup (60 ml) dark rum or brandy (optional)
- 2 cups (250g) all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (120g) chopped nuts (walnuts or pecans, optional)
Instructions
- Soak the dried mixed fruits and candied citrus peel in brewed black tea and dark rum or brandy in a medium bowl. Stir gently and let sit for 10-15 minutes or overnight for best results.
- Preheat oven to 325°F (165°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.
- Using an electric mixer, cream the softened butter and brown sugar until light and fluffy, about 3 to 4 minutes.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
- Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. Fold in the soaked fruits with any remaining liquid and the chopped nuts.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 70 minutes, starting to check at 55 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
- Let the cake cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a cooling rack. Cool completely before slicing.
Notes
Use room temperature ingredients for best texture. Soak fruits overnight if possible for juicier, more flavorful cake. Avoid overmixing batter to prevent toughness. Check oven temperature with a thermometer to avoid dryness. Let cake rest wrapped for a day to intensify flavors. For gluten-free, substitute flour with gluten-free baking mix. For dairy-free, use coconut oil or plant-based margarine instead of butter. Nuts can be omitted or replaced with seeds for allergies. Alcohol can be replaced with extra tea or apple juice for a milder version.
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 3
- Protein: 3
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