Name: Fruitcake Loaf
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 1 loaf
Cuisine: Christmas
Ingredients: 1 cup mixed dried fruits (such as raisins, cranberries, and cherries); 1/2 cup chopped nuts (such as walnuts or pecans); 1/4 cup brandy or rum; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 cup unsalted butter, softened; 1/2 cup packed brown sugar; 2 large eggs; 1/4 cup milk; Zest of one orange

Instructions

In a small bowl, combine the mixed dried fruits, chopped nuts, and brandy or rum. Let the mixture sit for at least 30 minutes to allow the fruits to absorb the flavors.
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
Gradually add the flour mixture to the wet ingredients, alternating with the milk, until everything is fully incorporated. Be careful not to overmix.
Gently fold in the soaked dried fruit and nut mixture along with the orange zest, making sure they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the fruitcake loaf to cool in the pan for 10-15 minutes before removing it and transferring it to a wire rack to cool completely.
Once cooled, you can enjoy the Fruitcake Loaf immediately or wrap it tightly in plastic wrap and store it at room temperature for up to a week to allow the flavors to mature.

Ingredients

Instructions

Nutrition Facts

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