Name: The Best Fruit Cake Recipe
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 25 h 55 min
Cuisine: British
Ingredients: ¾ cup (120 g) dried apricots, chopped; ⅔ cup (100 g) dried cranberries; ¾ cup (150 g) glazed cherries; ⅔ cup (100 g) raisins; ¾ cup (180 g) brandy (tea or juice for non-alcoholic version); ½ cup (115 g) unsalted butter, at room temperature; ¾ cup (150 g) light brown sugar; ½ cup (120 g) sour cream, at room temperature; 1 large egg, at room temperature; 2 cups (250 g) spelt flour; ½ tsp salt; ½ tsp baking powder; 1 tsp baking soda; 1 cup walnuts, chopped

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Introduction

This fruit cake is a moist and flavorful treat packed with a mix of dried fruits and nuts soaked in brandy. Perfect for special occasions or a cozy afternoon, it offers a rich, tender crumb with a delightful blend of sweet and tangy notes.

A rectangular fruitcake with a brown crust is on a white plate on a white marbled surface. The cake is topped with a layer of white powdered sugar, bright red sugared cranberries, and small green sprigs arranged on top. Two thick slices from the cake lie in front, showing an inside full of dark brown, red, and orange dried fruit and nuts mixed throughout the golden-brown cake. Around the plate and surface are a few scattered sugared cranberries and green pine leaves. Nearby, a small wooden bowl holds more sugared cranberries on a beige napkin with a pinecone print. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup (120 g) dried apricots, chopped
⅔ cup (100 g) dried cranberries
¾ cup (150 g) glazed cherries
⅔ cup (100 g) raisins
¾ cup (180 g) brandy (tea or juice for non-alcoholic version)
½ cup (115 g) unsalted butter, at room temperature
¾ cup (150 g) light brown sugar
½ cup (120 g) sour cream, at room temperature
1 large egg, at room temperature
2 cups (250 g) spelt flour
½ tsp salt
½ tsp baking powder
1 tsp baking soda
1 cup walnuts, chopped

Instructions

Step 1: Wash and drain dried fruits, then soak them in brandy for about 24 hours to soften and infuse flavor.
Step 2: Preheat the oven to 325°F (160°C). Line a 9×5-inch (22x11cm) loaf pan with parchment paper for easy removal.
Step 3: Using a mixer, beat the butter with light brown sugar until the mixture is light and fluffy. Add sour cream and egg, mixing until well combined.
Step 4: In a separate bowl, whisk together spelt flour, salt, baking powder, and baking soda.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until the batter is smooth and combined.
Step 6: Fold in the soaked dried fruits along with their brandy and chopped walnuts, mixing gently to avoid overmixing the batter.
Step 7: Pour the batter into the prepared loaf pan and bake for 1.5 to 2 hours, or until a toothpick inserted into the center comes out clean.
Step 8: Let the cake cool in the pan for about 15 minutes before transferring it onto a wire rack to cool completely. Slice and enjoy!

Tips & Variations

For a non-alcoholic version, substitute brandy with strong brewed tea or fruit juice to soak the dried fruits.
Make sure all ingredients are at room temperature to ensure a smooth batter and even baking.
Replace walnuts with pecans or almonds for a different nutty flavor.
Soaking fruits longer than 24 hours can enhance the cake’s richness and moisture.

Storage

Store the fruit cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 1 week. For longer storage, keep it refrigerated for up to 2 weeks or freeze for up to 3 months. When reheating, warm slices gently in the microwave or oven to bring back the moist texture.

How to Serve

A loaf cake with one thick visible slice in front on a white plate, showing a dense texture filled with chunks of dark nuts, red and black dried fruits throughout the golden brown crumb, sitting on a white marbled surface. The loaf is topped with a layer of white powdered sugar and a pile of small, frosted red berries on top, along with a few green sprigs for decoration. The background is soft and light, with blurred red berries and green pine needles adding a festive touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of flour instead of spelt flour?

Yes, you can substitute spelt flour with all-purpose or whole wheat flour, but this might slightly change the texture and flavor of the cake.

Do I have to soak the dried fruits in brandy?

While soaking in brandy adds depth and moistness, you can soak the fruits in juice or tea as a non-alcoholic alternative or skip soaking, though the fruits may be less plump and flavorful.