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The Best Damn Fruitcake Ever

The Best Damn Fruitcake Ever

  • Author: David Andersson
  • Total Time: 2 hours 25 mins
  • Diet: Vegetarian

Description

This recipe for The Best Damn Fruitcake Ever takes traditional fruitcake to the next level. Unlike the dense, overly sweet, and dry fruitcakes often associated with the holidays, this one is moist, flavorful, and packed with a mix of delightful fruits and nuts. The soaking of dried fruits in dark rum and orange juice ensures that each bite is bursting with flavor. The addition of honey, molasses, and aromatic spices like cinnamon, nutmeg, and ginger creates a flavor profile that will make this fruitcake a crowd favorite.

Ingredients

  • 1 cup (150g) dried cranberries

  • 1 cup (150g) dried cherries

  • 1 cup (150g) golden raisins

  • 1 cup (150g) dark raisins

  • 1/2 cup (75g) dried apricots, chopped

  • 1/2 cup (75g) dates, chopped

  • 1/2 cup (75g) dried figs, chopped

  • 1 cup (120g) chopped pecans

  • 1 cup (120g) chopped walnuts

  • 1/2 cup (75g) slivered almonds

  • 1/2 cup (120ml) dark rum (or bourbon)

  • 1/4 cup (60ml) orange juice

  • 1/2 cup (115g) unsalted butter, softened

  • 1 cup (200g) granulated sugar

  • 4 large eggs

  • 1 1/2 cups (180g) all-purpose flour

  • 1 tsp baking powder

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/2 tsp ground ginger

  • 1/4 tsp ground cloves

  • 1/2 tsp salt

  • 1/2 cup (120ml) fresh orange juice

  • 1 tbsp grated orange zest

  • 1/4 cup (60ml) honey

  • 1/4 cup (60ml) molasses

  • 1/2 tsp vanilla extract

  • 1/2 tsp almond extract

  • 1/2 cup (120ml) dark rum (for soaking)

Instructions

1. Prepare the Fruit & Nuts

Start by preparing the fruit and nuts. In a large mixing bowl, combine the dried cranberries, dried cherries, golden raisins, dark raisins, dried apricots, dates, figs, and nuts (pecans, walnuts, almonds).

Next, pour 1/2 cup dark rum and 1/4 cup orange juice over the mixture, and stir everything together. Cover the bowl and let it soak for at least 2 hours; overnight is best for maximum flavor infusion.

2. Preheat the Oven

Preheat your oven to 300°F (150°C). Grease and line a 9-inch (23cm) round cake pan or an 8×8-inch square pan with parchment paper. Be sure to grease the paper as well to prevent sticking.

3. Make the Cake Batter

In a separate large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy (about 4 minutes).

Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the fresh orange juice and honey. Begin and end with the dry ingredients. Stir in the orange zest, molasses, vanilla extract, and almond extract to complete the batter.

4. Combine Fruit & Batter

Add the soaked fruit and nuts to the batter, along with any remaining liquid from soaking. Gently stir the mixture until everything is evenly distributed throughout the batter.

5. Bake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Place the pan in the oven and bake for 2 1/2 to 3 hours, or until a toothpick inserted into the center of the cake comes out clean. If the top of the fruitcake begins to darken too quickly, cover it loosely with aluminum foil to prevent over-browning.

6. Soak the Fruitcake

After baking, allow the fruitcake to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, drizzle 1/4 cup dark rum over the cake, ensuring it is thoroughly soaked. This adds extra moisture and deepens the flavor.

7. Age the Fruitcake (Optional)

For the best results, wrap the fruitcake tightly in plastic wrap and aluminum foil. Let it age for at least 1 week before serving. The longer you let it sit, the more the flavors develop. If desired, drizzle more rum onto the cake during the aging process for extra richness.

8. Serve

Once aged, slice the fruitcake and serve at room temperature. It’s the perfect dessert with a warm drink or enjoyed on its own. The cake keeps well, so you can make it ahead of time and store it for weeks.

Notes

And there you have it — The Best Damn Fruitcake Ever.
Moist, rich, and unapologetically bold. Perfect for holidays, gifts, or whenever you feel like blowing someone’s mind with a slice. Bake it once, and it’ll become your new tradition. Enjoy every damn bite!

  • Prep Time: 25 mins
  • Cook Time: 2 hours
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: The Best Damn Fruitcake Ever

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