Description
A rich, moist fruitcake loaded with dried fruits and nuts, spiced and glazed with orange syrup. Perfect for festive occasions or a special sweet treat.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all‑purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup mixed dried fruit (raisins, currants, chopped apricots, etc.)
- ½ cup chopped nuts (walnuts, pecans, etc.)
- ½ cup orange juice
- Optional glaze: orange juice + sugar syrup
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour a 9×5‑inch loaf pan (or line with parchment paper). :contentReference[oaicite:0]{index=0}
- Cream together the butter and sugar until light and fluffy. :contentReference[oaicite:1]{index=1}
- Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract. :contentReference[oaicite:2]{index=2}
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. :contentReference[oaicite:3]{index=3}
- Gradually add the dry ingredients to the butter mixture, alternating with orange juice. Mix until just combined; avoid overmixing. :contentReference[oaicite:4]{index=4}
- Fold in the mixed dried fruit and chopped nuts until evenly distributed in the batter. :contentReference[oaicite:5]{index=5}
- Pour batter into prepared loaf pan. Smooth top. :contentReference[oaicite:6]{index=6}
- Bake for about 50‑60 minutes or until a toothpick inserted into center comes out clean. If the top browns too fast, loosely cover with foil. :contentReference[oaicite:7]{index=7}
- Let cake cool in the pan for ~10 minutes, then transfer to wire rack to cool completely. :contentReference[oaicite:8]{index=8}
- Optionally, when warm, brush glaze (orange juice + sugar) over cake, wrap in foil, store airtight, and let rest (flavors will develop further). :contentReference[oaicite:9]{index=9}
Notes
- If the top of the cake browns too quickly, cover with foil during baking.
- Letting the cake rest (wrapped) for a day or two enhances moisture and flavor.
- You can substitute nuts and dried fruit types according to availability or taste.
- For a richer flavor, you might soak fruit ahead of time, or use a glaze or syrup.
Nutrition
- Serving Size: 1 slice
- Calories: 346.4 kcal
- Sugar: 25.8 g
- Sodium: —
- Fat: 16.7 g
- Saturated Fat: 6.0 g
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: 48.7 g
- Fiber: —
- Protein: 4.8 g
- Cholesterol: —
