Classic Homemade Fruitcake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup dried apricots, chopped
• 1 cup raisins
• 1 cup dried cherries
• 1/2 cup currants
• 1/2 cup homemade candied citrus peel (or store-bought)
• 1 cup unsalted butter, softened at room temperature
• 1 cup brown sugar, packed firmly
• 4 large eggs, preferably at room temperature
• 1/2 cup orange juice, freshly squeezed
• 1/2 cup brandy or rum
• 1 cup mixed nuts, chopped (walnuts, pecans, or almonds)

Instructions

1. Prepare the Fruit: In a large bowl, combine the dried apricots, raisins, dried cherries, currants, and homemade candied citrus peel. Pour in the brandy or rum, ensuring all the fruit is coated. Cover and let the mixture sit for at least 4 hours, or ideally overnight.
2. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and line a 9-inch round cake pan with parchment paper.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
4. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 3-5 minutes.
5. Add Eggs: Add the eggs one at a time, mixing well after each addition.
6. Incorporate Wet Ingredients: Gradually mix in the orange juice.
7. Combine Dry and Wet Mixtures: Slowly add the dry ingredients to the wet mixture, mixing until just combined.
8. Add the Fruit and Nuts: Fold in the soaked fruit mixture and chopped nuts using a spatula.
9. Pour into Pan: Transfer the batter into the prepared cake pan, smoothing the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the Cake: Once baked, remove the fruitcake from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack.