Are you searching for a truly special recipe to elevate your holiday baking? Look no further! This old-fashioned fruitcake recipe, brimming with the warm spices of the season and the rich depth of brandy, is a guaranteed crowd-pleaser. Perfect for gifting or enjoying with loved ones, this fruitcake is a testament to homemade cooking at its finest. It's a delicious dish that’s surprisingly easy to make, making it a perfect addition to your repertoire of quick dinner ideas or special occasion meals. This recipe is a true keeper, offering a blend of easy recipes and healthy meals in a wonderfully indulgent package.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 1 cup chopped candied mixed peel
- 1 cup raisins
- 1 cup currants
- 1/2 cup chopped candied cherries
- 1/2 cup chopped pecans or walnuts
- 1/2 cup brandy (optional, but highly recommended!)
Instructions:
Step 1: Preparing the Batter
Preheat your oven to 300°F (150°C). Grease and flour a 9x13 inch baking pan. In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a light and airy fruitcake. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 2: Combining Wet and Dry Ingredients
In a separate bowl, whisk together the buttermilk, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the flour, beginning and ending with the wet ingredients. Mix until just combined – be careful not to overmix.
Step 3: Adding the Fruit and Nuts
Gently fold in the candied mixed peel, raisins, currants, candied cherries, and nuts. This step is important for preserving the texture of the fruits and nuts.
Step 4: Incorporating the Brandy (Optional)
If using, stir in the brandy. The brandy adds a wonderful depth of flavour and helps keep the cake moist.
Step 5: Baking the Fruitcake
Pour the batter into the prepared pan and spread evenly. Bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 6: Cooling and Storage
Let the fruitcake cool in the pan for 30 minutes before transferring it to a wire rack to cool completely. Once cool, you can wrap it tightly in plastic wrap and store it at room temperature for up to a week, or in the refrigerator for up to a month. The flavor actually improves over time!
Tips for the Best Fruitcake:
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for optimal creaming.
- Don't overmix: Overmixing the batter can result in a tough fruitcake. Mix until just combined.
- Quality ingredients: Using high-quality ingredients, such as good quality brandy and candied fruits, will make a noticeable difference in the final product.
- Glaze (optional): For an extra special touch, glaze the cooled fruitcake with a simple apricot glaze or a dusting of powdered sugar.
Variations:
- Spice it up: Add a teaspoon of cinnamon, nutmeg, or cloves to the batter for an extra warm flavor.
- Citrus zest: A tablespoon of orange or lemon zest adds a bright, refreshing note.
- Different nuts: Substitute other nuts, such as almonds or pistachios, for the pecans or walnuts.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-20g
- Carbohydrates: Approximately 45-50g
- Protein: Approximately 4-5g
Note: Nutritional information is approximate and may vary depending on the specific ingredients used.
This old-fashioned fruitcake recipe is a perfect example of delicious dishes that are surprisingly simple to create. It's a wonderful addition to your collection of healthy meals and easy recipes, perfect for any occasion. Enjoy!