A traditional **fruitcake** is a dense, heavily spiced cake packed with dried or candied fruits and chopped nuts. Long associated with holidays and celebrations across the world, it is loved for its long shelf life, deep flavors, and rich texture.
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### Classic Holiday Fruitcake Recipe
#### Ingredients
**For the Soaked Fruit & Nut Mixture:**
* $2 \frac{1}{2}\text{ cups}$ mixed dried fruit (raisins, currants, chopped dried figs, apricots, dates, or cranberries)
* $\frac{1}{2}\text{ cup}$ candied citrus peel or glace cherries (chopped)
* $1\text{ cup}$ chopped nuts (walnuts, pecans, or almonds)
* $\frac{1}{2}\text{ cup}$ dark rum, brandy, or fruit juice (orange or apple juice for alcohol-free)
**For the Cake Batter:**
* $1\text{ cup}$ unsalted butter (softened at room temperature)
* $1\text{ cup}$ packed dark brown sugar
* $4$ large eggs (room temperature)
* $2\text{ tablespoons}$ molasses or dark honey
* $2\text{ cups}$ all-purpose flour
* $1\text{ teaspoon}$ ground cinnamon
* $\frac{1}{2}\text{ teaspoon}$ ground nutmeg
* $\frac{1}{4}\text{ teaspoon}$ ground cloves or allspice
* $\frac{1}{2}\text{ teaspoon}$ baking powder
* $\frac{1}{2}\text{ teaspoon}$ fine salt
* Zest of $1$ orange and $1$ lemon
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#### Instructions
1. **Soak the Fruits:** Prepare 12–24 hours in advance.
In a bowl or jar, combine all the chopped dried fruits, candied peels, and nuts. Pour over the rum, brandy, or juice. Stir well, cover tightly, and allow to soak at room temperature overnight so the fruit plumps up. *(Short on time? Microwave the fruit and liquid for 60 seconds, then let rest for 30 minutes).*
2. **Prep the Oven and Pan:**
Preheat your oven to $300^\circ\text{F}$ ($150^\circ\text{C}$). Grease an $8\times4$-inch or $9\times5$-inch loaf pan and line it thoroughly with parchment paper on the bottom and sides.
3. **Mix the Batter:**
1. Cream the softened butter and brown sugar in a large bowl until light and fluffy.
2. Add the eggs one at a time, beating well after each, then stir in the molasses (or honey) and citrus zests.
3. In a separate bowl, whisk together the flour, spices, baking powder, and salt.
4. Fold the dry ingredients into the butter mixture gently until just combined.
4. **Combine Fruit and Batter:**
Fold the soaked fruit-and-nut mixture (along with any excess liquid left in the bowl) into the batter until evenly distributed. Transfer the thick batter to your lined pan and smooth the top.
5. **Bake Low and Slow:**
Bake for $75\text{ to }90\text{ minutes}$. The cake is done when a wooden skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 20 minutes before transferring it to a wire rack.
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### Aging & Storage Tips
* **To Age (Alcohol Version):** Once fully cooled, poke small holes in the top of the cake with a toothpick and brush with 1–2 tablespoons of rum or brandy. Wrap tightly in parchment paper followed by aluminum foil or plastic wrap. Store in a cool, dark place for 2 to 6 weeks, brushing with alcohol once a week.
* **Non-Alcoholic Storage:** Wrap tightly and store at room temperature for up to 1 week, or freeze for up to 3 months.
