Are you ready to ditch the dense, brick-like fruitcakes of the past and embrace a lighter, brighter, and incredibly delicious version? This Betty Crocker-inspired fruitcake recipe is your ticket to a holiday dessert that everyone will actually love. Forget the overly-sweet, boozy reputation – this recipe delivers moist, flavorful cake bursting with the goodness of seasonal fruits and warm spices. Perfect for holiday gatherings or a special treat anytime, this easy recipe is surprisingly simple to make, proving that homemade cooking can be both delightful and achievable. This is one of those best recipes that you'll want to keep coming back to year after year.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup buttermilk
- 1 cup chopped candied cherries
- 1 cup chopped candied pineapple
- 1 cup chopped pecans or walnuts (optional)
- 1/2 cup raisins (optional)
- 1/2 cup dried cranberries (optional)
Instructions:
- Preheat & Prep: Preheat your oven to 325°F (160°C). Grease and flour a 9x13 inch baking pan. This simple step ensures your fruitcake releases easily once baked.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a light and airy texture. Use an electric mixer for best results.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and cloves.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
- Fold in Fruit & Nuts: Gently fold in the candied cherries, candied pineapple, and any optional nuts and dried fruits.
- Bake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool & Enjoy: Let the fruitcake cool completely in the pan before slicing and serving. This allows it to set and makes slicing much easier.
Tips for Fruitcake Success:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal creaming.
- Don't Overmix: Overmixing the batter can lead to a tough fruitcake. Mix until just combined.
- Customize Your Fruit: Feel free to experiment with different types of dried fruit and nuts. Dates, apricots, and almonds are all delicious additions.
- Glaze (Optional): For an extra touch of sweetness, brush the cooled fruitcake with a simple glaze made from powdered sugar and a little milk or lemon juice.
Variations:
- Spiced Rum Fruitcake: Add 1/4 cup of spiced rum to the batter for an extra layer of flavor.
- Citrus Fruitcake: Add the zest of one orange and one lemon to the batter for a bright, citrusy twist.
- Mini Fruitcakes: Bake the batter in muffin tins for individual servings.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 18-20g
- Saturated Fat: 10-12g
- Cholesterol: 60-70mg
- Sodium: 150-200mg
- Carbohydrates: 45-50g
- Sugar: 25-30g
- Protein: 4-5g
This Betty Crocker-inspired fruitcake recipe is a delicious and easy way to elevate your holiday baking. It's a perfect example of how easy and satisfying homemade cooking can be, resulting in a delicious dish perfect for sharing with loved ones. Enjoy!