This recipe isn’t just about following instructions; it’s about creating a warm, comforting dessert that’ll bring joy to your table. Imagine the aroma filling your kitchen as it bakes—it’s truly magical. Plus, it’s the perfect treat to share with loved ones during the holidays or any special occasion.

Fruitcake, with its dense texture and rich flavors, is a testament to the power of patience in baking. It's not a quick dessert, but the wait is more than worth it—believe me! Each ingredient plays its role in crafting a truly unforgettable experience.

Fruit cake

Name: Fruit-cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 16
Cuisine: Baking
Ingredients: 1 cup Butter, softened; 1 cup Granulated sugar; 1/2 cup Brown sugar; 2 large Eggs; 1 teaspoon Vanilla extract; 2 cups All-purpose flour; 1 teaspoon Baking soda; 1 teaspoon Ground cloves; 1 teaspoon Ground cinnamon; 1/2 teaspoon Salt; 1 1/2 cups Dried mixed fruit; 1 cup Pecans, chopped; 1/2 cup Candied cherries, chopped

This recipe will guide you through creating a moist and delicious fruitcake, perfect for sharing during the holidays or any special occasion. Prepare for a delightful baking experience!

⏳ Yield & Time

Yield: 16 servings

Preparation Time: 30 minutes

Cook Time: 60 minutes

Total Time: 90 minutes

📖 Instructions

Preheat your oven to 300°F (150°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper—this will prevent sticking and make for easier cleanup later. Trust me on this one, I learned the hard way!
In a large mixing bowl, cream together the butter and sugars until light and fluffy. If you're using an electric mixer, this should take only a few minutes. If you're doing it by hand, be prepared for a bit of a workout...but totally worth it for that homemade goodness!
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, add in the vanilla extract. Stir well to combine everything.
In a separate bowl, whisk together the flour, baking soda, ground cloves, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! Overmixing can lead to a tough fruitcake—nobody wants that!
Stir in the dried fruit, pecans, and candied cherries. Make sure everything is evenly distributed throughout the batter. This might take a little patience, but it’s worth it to have a deliciously textured fruitcake!
Pour the batter into your prepared baking pan and spread evenly. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it during the last 15 minutes; ovens can vary so you want to check for doneness frequently.
Let the fruitcake cool in the pan for at least 30 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart. I've made that mistake too many times!
Once cooled, you can dust the fruitcake with powdered sugar, or even drizzle it with a simple glaze. The possibilities are endless!
Now, for the most important part...enjoy your delicious homemade fruitcake! Seriously, it’s amazing. I hope you love it as much as I do!

📝 Notes

Make sure your butter is softened to room temperature for optimal creaming. Don't skip this step!
If you don't have candied cherries, you can substitute them with other candied fruits like orange peel or citron.
For a richer flavor, use dark brown sugar instead of light brown sugar.
Let the fruitcake cool completely before glazing or storing to prevent condensation.
Store leftovers in an airtight container at room temperature or in the refrigerator. This fruitcake will last at least a week and might even get better with time!