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CLASSIC FRUITCAKE

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INGREDIENTS:

• 2 CUPS MIXED DRIED FRUITS
  (Raisins, currants, cherries, chopped apricots, etc.)

• ½ CUP CANDIED FRUIT or citrus peel (optional)

• 1 CUP BROWN SUGAR

• ½ CUP BUTTER, softened

• 3 LARGE EGGS

• 1½ CUPS ALL-PURPOSE FLOUR

• ½ TSP BAKING POWDER

• ½ TSP GROUND CINNAMON

• ¼ TSP NUTMEG

• ¼ TSP SALT

• ¼ CUP MILK

• 2 TBSP RUM or BRANDY (optional, for soaking fruits)

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INSTRUCTIONS:

1. PREHEAT OVEN TO 300°F (150°C)

Grease and line a loaf or square cake pan.

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2. SOAK THE FRUITS (Optional)

Soak dried fruits in rum or brandy overnight,
or microwave them with liquid for 1 minute to soften.

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3. CREAM BUTTER AND SUGAR

Beat butter and brown sugar until fluffy.
Add eggs, one at a time, mixing well after each.

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4. MIX DRY INGREDIENTS

In a separate bowl, mix:
Flour, baking powder, cinnamon, nutmeg, and salt.

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5. COMBINE EVERYTHING

Add dry ingredients to the butter-sugar mixture.
Stir in the milk and all the soaked fruits.
Mix until evenly combined.

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6. BAKE

Pour batter into prepared pan.
Bake for 1½ to 2 hours,
or until a toothpick inserted comes out clean.

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7. COOL & STORE

Let cake cool completely.
Wrap tightly in foil or plastic wrap.
Fruitcake improves over time!

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Would you like a printable version or one adapted for a gluten-free or eggless diet?