Old Fashioned Fruit Cake
Homemade fruit cake brings warm holiday flavors with candied fruits, plump raisins, and crunchy nuts.
Foto: Spend With Pennies — Holly NilssonIngredients
- 12 ounces sultana raisins
- 4 ounces dried currants
- 4 ounces candied citrus peel (chopped)
- 4 ounces pitted dates (chopped)
- 8 ounces candied cherries (roughly chopped, red and/or green)
- 4 ounces walnuts (chopped)
- 1 ounce blanched almonds (chopped)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon ground allspice
- ¼ teaspoon cinnamon
- ½ cup unsalted butter
- ½ cup granulated sugar
- 3 eggs
- 2 tablespoons grape juice
- 4 ounces dark rum (optional)
Steps
Place all chopped fruits and nuts in a medium bowl. Stir to combine
Preheat the oven to 300°F.
Whisk flour, baking powder, allspice, and cinnamon in a bowl and set aside.
In a large bowl cream butter and sugar with an electric mixer on medium speed until soft and fluffy.
Add eggs, one at a time, beating after each addition. Add grape juice.
Add dry ingredients a bit at a time, mixing after each addition. Fold in the fruit mixture.
Line two 8-inch x 4-inch cake pans with parchment paper. Fill the cake pans and bake for 70-80 minutes or until evenly browned.
Remove from the oven and let the cakes cool in the pan for 45 minutes. Lift out of the pans and cool completely on a wire rack.
Soak two pieces of cheesecloth with rum and wrap around each loaf. Cover, and let sit for at least a week. Repeat the process if desired. The cake may also be served plain.
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