Classic Fruit Cake

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup brown sugar
3 large eggs
1½ teaspoons vanilla extract
½ cup orange juice or apple juice
2 cups mixed dried fruits (raisins, currants, chopped dates, candied cherries, and peel)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon all-purpose flour (for coating fruits)

Preheat oven to 325°F (160°C). Grease and line an 8-inch round or loaf cake pan with parchment paper.

In a bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.

In a large mixing bowl, cream butter and brown sugar until light and fluffy.

Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients alternately with orange juice, mixing until just combined.

Toss the dried fruits with 1 tablespoon flour to prevent them from sinking, then gently fold them into the batter.

Pour the batter into the prepared pan and smooth the top.

Bake for 70–80 minutes, or until a skewer inserted in the center comes out clean.

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Recipe Details

Prep Time: 20 minutes

Cook Time: 75 minutes

Total Time: 1 hour 35 minutes

Calories: ~290 kcal per slice

Servings: 10 slices