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Easy Fruitcake Recipe With Candied Fruit

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Easy Fruitcake Recipe • Just One Cookbook
Easy Fruitcake Recipe • Just One Cookbook from www.justonecookbook.com

Description

Fruitcake is a sweet and dense cake made with candied fruits and nuts. It's a traditional dessert that's often served during Christmas and other festive occasions. Although it's not everyone's favorite, it's still a beloved classic that's worth a try. This easy fruitcake recipe with candied fruit is perfect for beginners who want to try making a fruitcake from scratch.

Prep Time

30 minutes

Cook Time

1 hour and 30 minutes

Ingredients

  • 1 cup candied cherries, chopped
  • 1 cup candied pineapple, chopped
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Equipment

  • Mixing bowl
  • Electric mixer
  • 9x5 inch loaf pan
  • Parchment paper

Method

  1. Preheat your oven to 325°F (160°C). Line a 9x5 inch loaf pan with parchment paper.
  2. In a mixing bowl, combine the chopped candied fruits, raisins, and walnuts. Set aside.
  3. In another mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  5. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
  6. Add the flour mixture and milk alternatively to the butter mixture, starting and ending with the flour mixture. Beat until just combined.
  7. Stir in the fruit and nut mixture until well combined.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 1 hour and 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
  10. Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

Notes

  • You can use any combination of candied fruits that you like.
  • Make sure to chop the fruits and nuts into small pieces to distribute them evenly throughout the cake.
  • Store the fruitcake in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.

Nutrition Info

  • Serving size: 1 slice (1/10 of the cake)
  • Calories: 430
  • Total fat: 18g
  • Saturated fat: 7g
  • Cholesterol: 80mg
  • Sodium: 230mg
  • Total carbohydrate: 64g
  • Dietary fiber: 2g
  • Total sugars: 45g
  • Protein: 6g

Recipes FAQ

What is candied fruit?

Candied fruit is fruit that's been cooked in sugar syrup until it becomes translucent and sweet. It's often used in baking and desserts like fruitcake, fruit tarts, and panettone.

What other fruits can I use in this fruitcake recipe?

You can use any combination of candied fruits that you like, such as candied orange peel, citron, or lemon peel.

How do I store this fruitcake?

Store the fruitcake in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.

Recipe Tips

  • Make sure to chop the fruits and nuts into small pieces to distribute them evenly throughout the cake.
  • Line the loaf pan with parchment paper to prevent the cake from sticking and to make it easier to remove from the pan.
  • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

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