- In a bowl, mix dried fruits and nuts with orange juice or rum.
- Cover and let soak for at least 2 hours (overnight for best results).
Step 2: Make the Cake Batter
- Preheat oven to 325°F (160°C). Grease and line a 9-inch loaf pan or round cake pan with parchment paper.
- In a large bowl, beat butter and brown sugar until fluffy.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until combined.
- Fold in the soaked dried fruit and nuts.
Step 3: Bake the Fruitcake
- Pour batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Step 4: Glaze & Serve
- Warm the apricot jam and brush it over the cake for a glossy finish.
- Decorate with extra nuts and dried fruits if desired.
- Slice and enjoy!
Serving & Storage Tips
✔ Wrap tightly and store at room temperature for up to 1 week.
✔ For a richer flavor, brush with a bit of rum or brandy every few days.
✔ Freeze for up to 3 months; thaw overnight before serving.
Variants & Substitutions
- Chocolate Fruitcake: Add ½ cup chocolate chips for a twist.
- Tropical Version: Use dried pineapple, coconut, and macadamia nuts.
- Nut-Free: Skip the nuts and add extra dried fruit.
FAQ
1. How do I keep my fruitcake moist?
Soaking the dried fruits and brushing the cake with rum, juice, or syrup helps keep it extra moist.
2. Can I make this cake alcohol-free?
Yes! Simply use orange juice or apple juice instead of rum.
3. Can I make mini fruitcakes?
Absolutely! Bake in muffin tins for 20-25 minutes instead.
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