World’s Best Fruit Cake

 

A Slice of Memory

More than just a holiday staple, this fruit cake is a time machine. Its warm, spiced aroma fills the kitchen like an old story being retold. One bite of the golden, moist crumb, brimming with jeweled fruits and nuts, and I'm a child again in my grandmother's kitchen—flour scattered like snow, her quiet humming in the air, and the cozy scent of citrus and brown sugar wrapping around me like a hug.

This is the world's best fruit cake, not just for its flavor, but for the memories it holds.

🍊 Ingredients

Fruit Mixture

• 2 cups mixed dried fruit (raisins, currants, dates, cherries, etc.)

• ½ cup chopped candied peel or citrus

• ½ cup dark rum or orange juice

Cake Batter

• ½ cup (1 stick) softened butter

• ½ cup brown sugar, packed

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon orange zest (optional, but recommended)

Dry Ingredients

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground allspice

• ¼ teaspoon salt

For Finishing (Optional)

• 2 tablespoons dark rum, apple juice, or brandy (for brushing)

• 2 tablespoons warmed apricot jam (for glazing)

🧁 Instructions

1. Prepare the Fruit and Oven
Begin by preheating your oven to 325°F (160°C). Line a loaf tin or an 8-inch round pan with parchment paper and lightly grease the sides. In a medium bowl, combine the dried fruits and candied peel. Pour the rum or orange juice over them, stir, and set aside to soak and plump up.

2. Make the Cake Batter
In a large bowl, cream the softened butter and brown sugar together until the mixture is pale, fluffy, and light. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and orange zest.

In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and salt.

3. Combine and Bake
Gradually add the dry ingredients to the wet butter mixture, mixing just until no streaks of flour remain. Gently fold in the soaked fruit and any remaining liquid until evenly distributed.

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 80 to 90 minutes, or until a skewer inserted into the center of the cake comes out clean.

4. Cool and Finish
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.

• For a Moist Finish: While the cake is still warm, brush the top with the optional rum or apple juice.

• For a Glossy Sheen: Gently brush the warmed apricot jam over the top for a beautiful, shiny glaze.

Allow the cake to cool completely before slicing. For the best flavor, store it in an airtight container for a day or two before serving—this allows the flavors to meld perfectly. Enjoy your journey back in time