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Old-fashioned holiday fruit cake with dried fruits and nuts

Old-Fashioned Holiday Fruit Cake

A delightful and traditional fruit cake filled with spices, dried fruits, and nuts, perfect for the holiday season.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Make sure the butter is softened for easier mixing.
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar Reduce if you prefer a less sweet cake.
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup orange juice
  • 1 tablespoon finely grated orange zest
Add-ins
  • 1 1/2 cups raisins Toss with flour before adding to the batter.
  • 1/2 cup dried cranberries Toss with flour before adding to the batter.
  • 1/2 cup chopped dates Toss with flour before adding to the batter.
  • 3/4 cup chopped pecans or walnuts Toss with flour before adding to the batter.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and slightly fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and orange zest.
  5. Gradually add the dry ingredients to the butter mixture, alternately with the orange juice. Mix gently to form a thick, smooth batter.
  6. Toss the raisins, dried cranberries, dates, and chopped nuts with about 1 tablespoon of flour. Gently fold them into the batter until evenly distributed.
  7. Spread the batter evenly in the prepared pan and smooth the surface.
Baking
  1. Bake for 50 to 60 minutes or until the cake is deep golden brown. A toothpick inserted near the center should come out clean.
  2. If the surface browns too quickly, cover the pan loosely with foil.
  3. Cool in the pan for about 30 minutes before cutting into generous squares.
  4. For cleaner slices, allow the cake to cool completely.

Notes

This fruit cake can be served at room temperature or slightly warmed. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream. Consider a dusting of powdered sugar for a festive look.