Homemade Fruit Cake

📝 Ingredients

For the Cake:

• 1½ cups (190g) all-purpose flour

• ½ cup (100g) brown sugar

• ½ cup (115g) melted butter (or coconut oil)

• 2 large eggs

• ½ cup (120ml) orange juice (or apple juice)

• 1 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp cloves (optional)

• ¼ tsp salt

For the Fruit & Nut Mix:

• 1 cup mixed dried fruit (raisins, currants, chopped dates, apricots)

• ½ cup candied citrus peel (optional)

• ½ cup chopped nuts (walnuts, pecans, or almonds)

• Zest of 1 orange (for brightness)

Optional Soak (for extra moisture):

• 2 tbsp rum, brandy, or apple juice (to soak dried fruit overnight)

🍴 Instructions

1. Prep the Fruit (Optional)

• Toss dried fruit with orange juice or alcohol and let sit 30 mins–overnight to plump.

2. Make the Batter

1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment.

2. In a bowl, whisk flour, baking powder, baking soda, spices, and salt.

3. In another bowl, mix melted butter, sugar, eggs, vanilla, and orange zest.

4. Combine wet and dry ingredients, then fold in drained fruit and nuts.

3. Bake

• Pour batter into the pan. Bake 50–60 mins until a toothpick comes out clean.

• Tip: Cover with foil after 30 mins to prevent over-browning.

4. Glaze (Optional)

• Brush warm cake with 1 tbsp honey or orange syrup (heat 2 tbsp orange juice + 1 tbsp sugar).

5. Serve

• Cool completely before slicing. Best enjoyed 1–2 days later (flavors deepen!).

💡 Pro Tips

✅ No booze? Use apple cider or tea to soak fruit.
✅ Extra moist? Wrap cooled cake in foil and store at room temp for 24 hours before serving.
✅ Gift-worthy: Brush with brandy weekly for a traditional “aged” fruitcake.

Pair with: ☕ Earl Grey tea or spiced hot chocolate.

Variation: Swap orange juice for pineapple juice and add dried mango for a tropical twist! 🍍✨

A festive, fruity hug in every slice! ❤️