World’s Best Fruit Cake

There’s a gentle kind of wonder in a fruit cake — how its warm, spiced aroma fills the kitchen like an old story retold, its golden crust giving way to a moist, rich center brimming with colorful dried fruits and crunchy nuts. For many, it’s a holiday staple. For me, it’s a time machine. One bite, and I’m a child again, in my grandmother’s kitchen: flour scattered like snow across the counter, her quiet humming drifting through the air, and the cozy scent of citrus and brown sugar wrapping around me like a hug.

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🍊 Ingredients for Fruit Cake

Fruit Mixture

Ingredient	Quantity
Mixed dried fruit (raisins, currants, dates, cherries, etc.)	2 cups
Chopped candied peel or cherries	½ cup
Dark rum or orange juice	½ cup
Brown sugar	½ cup
Softened butter	½ cup
Large eggs	2
Vanilla extract	1 tsp
Orange zest (optional)	1 tsp

Dry Ingredients

Ingredient	Quantity
All-purpose flour	1½ cups
Baking powder	1 tsp
Ground cinnamon	½ tsp
Ground nutmeg	¼ tsp
Ground allspice	¼ tsp
Salt	¼ tsp

For Soaking or Glaze (Optional)

Ingredient	Quantity
Dark rum or apple juice	2 tbsp
Warmed apricot jam	2 tbsp

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🧁 Instructions

1. Preheat the Oven
Set your oven to 325°F (160°C). Prepare a loaf tin or 8-inch round pan by lining it with parchment paper and greasing the sides.

2. Soak the Fruit
In a medium bowl, combine the dried fruits and candied peel. Pour over the rum or orange juice, and let them sit to absorb the liquid and soften while you make the batter.

3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and brown sugar until fluffy and pale. Beat in the eggs one by one, ensuring each is fully mixed. Add in the vanilla and orange zest.

4. Mix Dry Ingredients
In a separate bowl, whisk the flour with baking powder, cinnamon, nutmeg, allspice, and salt.

5. Combine All Ingredients
Add the dry ingredients to the wet mixture in portions, mixing gently. Fold in the soaked fruit and any leftover liquid until just combined.

6. Bake
Pour the batter into the prepared pan and smooth out the surface. Bake for 80 to 90 minutes, or until a skewer inserted into the center comes out clean.

7. Cool and Glaze
Allow the cake to cool in the pan for 15 minutes, then move it to a wire rack. For added flavor and a moist finish, brush the top with rum or juice. For a glossy sheen, spread a thin layer of warm apricot jam on top.