Servings: 4 Servings
Calories: 272kcal
Equipment
- oven
- cake pan
Ingredients
- 1/4 cup Unsalted softened Butter – contributes a luscious and buttery flavor to the batter
- 1 cup All-Purpose Flour – serves as the base ensuring a light and fluffy texture to the fruitcake
- 1/2 cup Granulated Sugar – provides sweetness to balance the richness of the butter
- 2 tbsp Brandy or Rum 1/4 cup is halved to 2 tbsp – imparts a warm and aromatic undertone, elevating the overall flavor profile of the fruitcake
- 1.5 large Eggs it’s not possible to use half an egg, so you can beat three eggs together and use half of that mixture – adds moisture and structure to the batter, creating a tender texture
- 1/4 cup Milk – adds a creamy consistency to the batter for a smooth and delightful mouthfeel
- 1/2 cup finely chopped Walnuts – adds a delightful crunch and nutty flavor enhancing the overall texture
- 1/2 tsp Baking Powder – aids in leavening resulting in a well-risen and airy cake
- 1/2 cup finely chopped Candied Cherries – brings bursts of vibrant sweetness and a visually appealing touch to the cake
- 1/2 cup finely chopped Candied Pineapple – contributes a tropical and chewy element to the fruitcake
- 1/2 cup Raisins – infuses a natural sweetness and chewiness complementing the other fruits
- 1/4 tsp Salt – balances the sweetness and enhances the overall flavor of the fruitcake
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan with butter.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in half of the flour, followed by the 2 tbsp of brandy or rum, and beat until well combined.
- Add in the eggs, one at a time, beating well after each addition.
- Alternate adding in the remaining flour and milk, and mix until just combined.
- Fold in the walnuts, candied cherries, pineapple, raisins, baking powder, and salt until evenly distributed.
- Pour the batter into the prepared cake pan and smooth out the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
- Serve as is, or top with a simple cream cheese frosting for an extra touch of sweetness.
Notes
* For best results, use fresh cranberries instead of frozen.
* If you don’t have dates, you can use raisins or dried cranberries instead.
* Make sure to use room temperature butter and eggs to ensure a light and fluffy texture.
* If you want to add extra sweetness, you can add a few tablespoons of brown sugar to the batter.
* If you want to make the cake more decadent, you can add a few tablespoons of dark chocolate chips.
* If you don’t have a 9-inch round cake pan, you can use an 8-inch square pan instead.
Nutrition
Calories: 272kcal
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