Fruit Cake Recipe
A rich and moist fruit cake loaded with dried fruits, nuts, and spices, perfect for special occasions or gift-giving.
Ingredients
- ½ cup dried figs chopped
- ½ cup dried apricots chopped
- ⅓ cup raisins
- ½ cup candied cherries chopped
- ½ cup dried pineapple chopped
- ⅓ cup crystallized ginger chopped
- 1 cup rum or brandy see note*
- ½ cup butter 1 stick
- 1 cup sugar
- ½ cup sour cream
- 1 egg
- 1 orange zested
- 2 cups all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup pecans chopped, or walnuts
Instructions
- Add the figs, apricots, raisins, cherries, pineapple, and ginger to a bowl. Pour the rum or brandy over the fruit and let it sit for at least 2 hours or overnight.
- Preheat the oven to 325℉.
- Beat the butter and sugar until smooth. Beat in the sour cream, egg, and orange zest.
- In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda. Add the dry ingredients to the wet ingredients and beat until just combined.
- Fold in the fruit with the soaking liquid, ginger, and pecans. Pour the batter into a greased 9x5 loaf pan lined with parchment paper.
- Bake for 1 hour 15 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a rack to cool completely. Brush with brandy before serving.
Notes
For a stronger flavor, let the cake sit for a few days before serving. You can also make it ahead and store it in an airtight container for up to 2 weeks.