Ingredients
- Dried mixed fruit: 2 pounds
- Glacé cherries, halved: 1 cup
- Pecans or walnuts, chopped: 1 cup
- All-purpose flour: 3 cups
- Brown sugar, packed: 1 cup
- Unsalted butter, softened: 1 cup (2 sticks)
- Eggs: 6 large
- Dark rum or brandy: 1/2 cup (plus extra for soaking)
Instructions
- Step 1: Preheat oven to 300°F (150°C). Grease and flour a 9-inch tube pan or bundt pan.
- Step 2: In a large bowl, combine the dried mixed fruit, glacé cherries, and chopped nuts. Pour 1/4 cup of rum or brandy over the fruit mixture and toss to coat. Let it soak for at least 2 hours, or preferably overnight, stirring occasionally.
- Step 3: In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then gradually blend in the flour.
- Step 4: Gently fold the fruit and nut mixture into the batter until evenly distributed.
- Step 5: Pour the batter into the prepared pan and spread evenly. Bake for 2-2.5 hours, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Step 6: Let the fruitcake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Once cooled, brush the fruitcake with the remaining 1/4 cup of rum or brandy. Wrap tightly in plastic wrap, then in foil. Store in a cool, dark place. For best flavor, soak the cake with additional rum or brandy once a week for several weeks.
Notes
- To keep your fruitcake extra moist, wrap it in cheesecloth soaked in rum or brandy before wrapping in plastic and foil.
- A quick warm-up in the microwave (30 seconds at a time) will enhance the fruitcake's flavors and aromas before serving.
- Serve thin slices of this Heavenly Moist Fruitcake with a dollop of softly whipped cream or a wedge of sharp cheddar cheese for a delightful contrast.
- Chef's secret: soaking the dried fruit overnight in rum or brandy guarantees a richer, more intense flavor that permeates the entire cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American