Name: Rich Fruit Cake
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 3 h 30 min
Yield: 1 9-inch round cake
Cuisine: English
Ingredients: 1 cup dried apricots, chopped; 1 cup raisins; 1 cup currants; 1 cup dried cranberries; 1 cup chopped walnuts; 1 cup chopped pecans; 1 cup brandy or 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 nutmeg; 1/2 teaspoon allspice; Zest of one orange; Zest of one lemon

Instructions

Preheat your oven to 325°F (165°C). Grease and line a 9-inch round cake tin with parchment paper.
In a large bowl, combine the chopped apricots, raisins, currants, cranberries, walnuts, and pecans. Pour the brandy or rum over the fruit and nut mixture. Cover the bowl and let it soak for at least 1 hour, or preferably overnight.
In another bowl, cream the softened butter and brown sugar together until light and fluffy.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition.
In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and allspice.
Gradually add the dry ingredients to the butter-sugar-egg mixture, mixing until just combined.
Gently fold in the soaked fruit and nut mixture, along with the orange and lemon zest, until evenly distributed.
Pour the batter into the prepared cake tin, using a spatula to smooth the top.
Bake in the preheated oven for 2 to 2 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.
For an extra touch of indulgence, you can brush the top of the cake with additional brandy or rum while it's still warm.
Once completely cooled, wrap the Rich Fruit Cake tightly in parchment paper and store it in an airtight container. This cake gets even better with age, so feel free to make it a few days in advance.

Ingredients

Instructions

Nutrition Facts

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