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Traditional Fruit Cake Bread Packed with Fruit

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A rich and moist traditional fruitcake filled with dried fruits, nuts, and warm spices. This easy recipe stays fresh for weeks and improves with time.

Ingredients

Scale

Soaked Fruit:

  • 1 cup raisins

  • 1 cup sultanas

  • ½ cup dried cherries or cranberries

  • ⅓ cup mixed candied peel

  • ½ cup brandy, dark rum, or orange juice

Cake Batter:

  • 1 cup unsalted butter, softened

  • 1 cup brown sugar

  • 4 large eggs

  • 2 tbsp molasses or golden syrup

  • Zest of 1 orange

  • Zest of 1 lemon

  • 1½ cups all-purpose flour

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • ¼ tsp allspice

  • ½ tsp salt

  • 1 cup chopped walnuts or pecans (optional)

  • Extra brandy or juice for brushing

Instructions

  • Soak dried fruits in brandy or juice overnight or up to 1 week.

  • Preheat oven to 150°C (300°F). Grease and line an 8×4 loaf pan or 9-inch round pan.

  • Cream butter and brown sugar. Beat in eggs one at a time, then molasses, zest, and vanilla.

  • Whisk flour, baking powder, salt, and spices. Add to wet ingredients and mix until just combined.

  • Fold in soaked fruit (with liquid) and chopped nuts.

  • Pour into pan. Wrap pan with foil or brown paper. Bake for 2–2½ hours until a skewer comes out clean.

  • Cool, then brush with extra brandy or juice. Wrap and store for 1+ weeks to mature.

Notes

  • Best made ahead and aged 1–2 weeks.

  • Freeze for up to 6 months.

  • Substitute soaking liquid based on preference.

Find it online: https://thefoodaunt.com/traditional-fruit-cake-bread-packed-with-fruit/