Packed with dried fruits, nuts, and a rich brandy glaze, this Fruitcake is the ultimate holiday treat.
Perfectly festive, wonderfully moist, and full of flavor, it’s a dessert guaranteed to impress!
Ingredients
For the fruitcake:
- 1 cup unsalted butter, room temp
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup mixed dried fruit (raisins, currants, apricots)
- ½ cup chopped nuts (walnuts, pecans)
- ½ cup orange juice
For the brandy glaze:
- ½ cup brandy
- ¼ cup granulated sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
Step 1: Preheat oven to 325°F (165°C) and grease a 9×5-inch loaf pan.
Step 2: Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
Step 3: In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually mix dry ingredients into the wet.
Step 4: Fold in dried fruit and nuts, then stir in orange juice.
Pour batter into the prepared loaf pan.
Step 5: Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 15 minutes before transferring to a wire rack.
Step 6: For the glaze, heat brandy, sugar, and butter in a small saucepan over medium heat, stirring until the sugar dissolves.
Remove from heat and mix in vanilla. Brush the glaze over the cooled fruitcake for a beautiful finish.
Tips
For the best flavor, wrap the fruitcake in plastic and let it sit for 24 hours before serving.
Store in an airtight container to enhance the flavor as it rests.
Frequently Asked Questions (FAQs)
1. How can I store leftover fruitcake?
Wrap in plastic wrap and store at room temperature for up to a week or refrigerate for 3 weeks.
2. Can I use other dried fruits?
Yes, feel free to substitute with cranberries, cherries, or figs to your liking.
3. What makes the brandy glaze special?
The glaze adds a festive flair, enhancing the cake’s richness and keeping it moist.
4. Can I skip the glaze?
Of course! It’s optional, but the glaze elevates both the look and flavor of the cake.
5. How far in advance can I make this fruitcake?
You can make it weeks ahead. Properly wrapped, the flavor develops over time!
Fruitcake With Brandy Glaze
Ingredients
For the fruitcake:
- 1 cup unsalted butter room temp
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup mixed dried fruit raisins, currants, apricots
- ½ cup chopped nuts walnuts, pecans
- ½ cup orange juice
For the brandy glaze:
- ½ cup brandy
- ¼ cup granulated sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (165°C) and grease a 9×5-inch loaf pan.
- Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually mix dry ingredients into the wet.
- Fold in dried fruit and nuts, then stir in orange juice. Pour batter into the prepared loaf pan.
- Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes before transferring to a wire rack.
- For the glaze, heat brandy, sugar, and butter in a small saucepan over medium heat, stirring until the sugar dissolves. Remove from heat and mix in vanilla. Brush the glaze over the cooled fruitcake for a beautiful finish.
