Step 4: Fill and Bake

1. Spoon the batter into your prepared pan.
2. Tap the pan gently to settle the mixture and remove air pockets.
3. Bake in the preheated oven for 1½ to 2 hours, depending on pan size.

Tip:
If the top browns too quickly, cover it loosely with foil to prevent burning.

The cake is done when a toothpick inserted into the middle comes out clean or with just a few moist crumbs.

Step 5: Cool and Cure the Cake

1. Let the cake cool in the pan for 20 minutes.
2. Remove it from the pan and peel off the parchment.
3. Allow it to cool completely on a wire rack.

For traditional curing:

• Wrap the cake tightly in parchment paper.
• Then wrap again in foil.
• Store in an airtight container.
• Brush with rum or brandy once a week for up to 4 weeks.

This process deepens the flavor, softens the fruit, and gives the cake its iconic holiday richness.

Serving & Storage Tips

Serving

Slice with a sharp serrated knife for even, clean cuts. Fruit cake pairs beautifully with:

• Hot tea
• Coffee
• Warm custard
• Vanilla ice cream

Storage

This cake lasts incredibly well:

• Up to 1 month at room temperature
• Up to 3 months refrigerated
• Up to a year if properly wrapped and periodically brushed with alcohol

Why This Recipe Never Fails

• Simmered fruit mixture ensures moisture
• Simple batter technique—no creaming required
• Low and slow baking prevents dryness
• Long curing time improves flavor
• Sturdy structure makes it perfect for gifting

This is the fruit cake that makes people love fruit cake.

If you’d like, I can also give you:
✅ A printable version
✅ A no-alcohol version
✅ A mini fruit cake muffin variation
Just tell me!