Journey to Flavorful Fruitcake Nirvana
Fruitcake Nirvana made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 cups mixed dried fruit
- 1 cup candied citrus peel
- 1 cup walnuts chopped
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 3 large eggs
- 1/2 cup brandy or orange juice
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare a bundt pan by greasing it thoroughly and dusting with flour.
- In a bowl, mix together the dried fruits, candied citrus peel, and chopped walnuts.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually mix in the dry ingredients, alternating with brandy (or orange juice) until just combined.
- Fold the mixed fruits and nuts gently into the batter until evenly distributed.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
- Once completely cool, wrap the cake in plastic wrap and let it rest for at least 24 hours before serving.