Step 2: Prepare the Pan & Oven
Preheat your oven to 300°F (150°C). Grease and line a 9×5 inch loaf pan (or two smaller pans) with parchment paper, letting the paper hang over the sides for easy removal.
Step 3: Make the Batter
- Cream the butter and sugar in a large mixing bowl until light and fluffy—about 3 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and citrus zest.
In another bowl:
4. Whisk together the flour, baking soda, salt, and spices.
5. Add the dry ingredients to the butter mixture, mixing until just combined.
Step 4: Add the Fruit & Nuts
Drain any excess liquid from the soaked fruits (if necessary). Toss the fruit with a tablespoon of flour to prevent sinking in the batter.
Fold the fruits and optional nuts into the batter gently but thoroughly.
Step 5: Bake the Cake
Spoon the batter into the prepared pan(s) and smooth the top.
Bake at 300°F (150°C) for 80 to 90 minutes, or until a toothpick inserted into the center comes out clean.
If the top begins to brown too quickly, cover loosely with foil during the last 20–30 minutes.
Step 6: Cool and Age
Allow the cake to cool completely in the pan. Then remove and wrap tightly in plastic wrap, followed by foil.
Optional (for aging): Every few days, brush the cake with a little rum or brandy and rewrap. Store in a cool, dark place for up to 4 weeks to develop flavor and moisture.
🎁 Serving & Storing Tips
- Slice thinly and serve with tea, coffee, or a glass of port.
- Store in an airtight container for up to 2 months in the fridge, or freeze for longer storage.
📝 Final Thoughts
This fruitcake recipe is for those who appreciate the tradition but crave something fresher and more natural. By skipping the bitter citron and dyed mixed peel, and replacing them with rich dried fruits and subtle spice, you get a cake that feels both classic and modern. Moist, aromatic, and beautiful when sliced, it may just convert even the most skeptical fruitcake critics.
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