Fruit Cake

**Classic Fruit Cake – A Timeless Holiday Treat**

Fruit cake is a beloved tradition that dates back centuries, featuring a rich blend of dried fruits, nuts, and warm spices. Known for its dense texture and festive flavors, this cake is often enjoyed during the holiday season, but it’s delightful any time of the year. Whether you’re making it for a special occasion or as a gift, this classic recipe will bring warmth and nostalgia with every bite.

### Why You’ll Love This Classic Fruit Cake

1. **Rich in Flavor**: The combination of dried fruits, nuts, and spices creates a deep, complex flavor that’s perfect for the festive season.
2. **Moist and Delicious**: Properly prepared, this fruit cake stays moist for weeks, making it ideal for baking ahead.
3. **Traditional with a Twist**: You can customize it to your taste, adding your favorite nuts, spices, or even a splash of liquor for an extra touch.
4. **Perfect for Gifting**: Wrapped in parchment paper and tied with a ribbon, fruit cake makes a wonderful homemade gift.

### Ingredients You’ll Need

– 2 cups mixed dried fruits (raisins, currants, dried apricots, or cranberries)
– 1/2 cup chopped nuts (walnuts, pecans, or almonds)
– 1/2 cup candied peel or cherries (optional, for a traditional touch)
– 1/2 cup dark rum, brandy, or fruit juice (for soaking)
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground allspice
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup packed brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup molasses (for extra richness)
– Optional: Extra rum or brandy for brushing

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### Step-by-Step Instructions

#### 1. Soak the Fruit
– In a large bowl, combine the dried fruits and candied peel. Pour in the rum, brandy, or fruit juice, stirring to combine.
– Cover and let the fruit soak for at least 4 hours or overnight for deeper flavor.

#### 2. Preheat the Oven and Prepare the Pan
– Preheat your oven to 300°F (150°C).
– Line a 9-inch round cake pan or loaf pan with parchment paper and lightly grease the paper.

#### 3. Mix the Dry Ingredients
– In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.

#### 4. Cream the Butter and Sugar
– In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
– Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and molasses.

#### 5. Combine Wet and Dry Ingredients
– Gradually add the dry ingredients to the butter mixture, mixing just until combined.
– Stir in the soaked fruit mixture (along with any remaining liquid) and the chopped nuts.

#### 6. Bake the Cake
– Pour the batter into the prepared pan and smooth the top with a spatula.
– Bake for 1.5 to 2 hours, or until a toothpick inserted in the center comes out clean. The top should be golden and firm.

#### 7. Cool and Brush with Liquor (Optional)
– Allow the cake to cool in the pan for about 20 minutes, then turn it out onto a wire rack to cool completely.
– For an extra-moist cake, brush the top with a little extra rum or brandy every few days. Wrap the cake in parchment paper and store in an airtight container for up to 3 weeks.

### Tips for Making the Best Fruit Cake

– **Soaking the Fruit**: Soaking the dried fruits beforehand ensures they’re plump and infused with flavor. The longer you soak, the richer the taste.
– **Use Good Quality Dried Fruit**: Choose high-quality dried fruits for the best texture and taste.
– **Let the Cake Mature**: Fruit cake improves with age. Make it a few weeks before you plan to serve it, allowing the flavors to meld.
– **Brush with Liquor for Moisture**: If you’re storing the cake for more than a few days, occasionally brush it with rum or brandy to keep it moist.

### Customization Ideas

– **Add Different Nuts**: Try using hazelnuts, macadamia nuts, or cashews for a twist on the classic recipe.
– **Try Different Dried Fruits**: You can use dried pineapple, figs, or even dates for extra variety.
– **Make It Alcohol-Free**: Replace the rum or brandy with fruit juice, such as orange or apple juice, for a non-alcoholic version.
– **Add a Glaze or Icing**: For a decorative touch, top your fruit cake with a light sugar glaze or a layer of marzipan and royal icing.

### Serving Suggestions

– **With a Cup of Tea or Coffee**: The rich flavors of the fruit cake pair beautifully with a warm beverage.
– **As a Holiday Dessert**: Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a festive treat.
– **Gift It to Friends and Family**: Wrap slices or mini fruit cakes in parchment and festive paper for a thoughtful homemade gift.

### Conclusion

The **Classic Fruit Cake** is a holiday staple that brings comfort and tradition to the table. This recipe provides a moist, flavorful cake packed with dried fruits and warm spices, perfect for sharing with loved ones or enjoying on your own. With the option to customize and make it ahead, this timeless treat is a must-try for the holiday season. Give it a go, and rediscover the charm of this traditional favorite!