Name: Old Fashioned Christmas Fruit Cake
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 1 10-inch cake
Cuisine: British
Ingredients: 1 cup chopped walnuts; 1 cup chopped almonds; 1 cup dried cranberries; 1 cup chopped dates; 1 cup chopped dried apricots; 1 cup raisins; 1 cup currants; 1 cup candied cherries, halved; 1 cup candied pineapple, chopped; 1 cup dark rum; 1 cup unsalted butter, softened; 1 cup brown sugar; 4 large eggs; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/2 teaspoon salt

Instructions

Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan or bundt cake pan.
In a large bowl, combine the walnuts, almonds, cranberries, dates, apricots, raisins, currants, cherries, and pineapple. Pour the rum over the fruit mixture, stirring well to ensure everything is coated. Cover the bowl with plastic wrap and let it sit overnight at room temperature to allow the flavors to meld.
In a separate bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold the soaked fruit and nut mixture into the batter, making sure it is evenly distributed.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 2 to 2 1/2 hours, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 20 minutes before removing it and transferring to a wire rack to cool completely.
Once cooled, you can wrap the fruit cake in plastic wrap and store it at room temperature. For best results, let the flavors meld for a few days before serving.

Ingredients

Instructions

Nutrition Facts

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