Description
This Homemade Fruit Cake is moist, rich, and packed with colorful candied fruits, chewy dried dates, and crunchy pecans. A festive, make-ahead treat perfect for holidays or special occasions.
Ingredients
Scale
- 3/4 cup chopped candied cherries
- 3/4 cup chopped dried pineapple
- 1 cup golden raisins
- 3/4 cup chopped dates
- 1 cup chopped pecans
- 1 1/2 cups all-purpose flour
- 3 large eggs
- 3/4 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 1/2 teaspoons baking powder
Instructions
- Preheat oven to 300°F (150°C). Grease and line a loaf or cake pan with parchment paper.
- Cream butter and brown sugar in a mixing bowl until fluffy. Add eggs one at a time, beating well.
- In a separate bowl, toss chopped fruit and nuts with 1 tablespoon of flour to prevent sinking.
- Stir together remaining flour and baking powder, then add to the creamed mixture. Mix just until combined.
- Fold in the floured fruit and nut mixture gently.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 1 hour and 20 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For added moisture, soak dried fruits in juice for a few hours before baking.
- Let cake rest for at least a day to deepen flavor and improve texture.
- Wrap tightly in parchment and foil for best storage and freshness.