Easy Family Fruitcake Recipe

5 from 2 votes

Easy Family Fruitcake Recipe

This easy family fruitcake recipe is amazing and perfect for Christmas and the holidays. It's the simpler fruitcake version with easier ingredients and steps. Delicious soft cake, with crispy edges with a perfect ratio of candied fruits, raisins, and nuts to the cake.

Prep Time20

Cook Time1

Servings: pieces

Author: Bea & Marco

Ingredients

Raisins

⅓ cup (50 g) raisins
⅓ cup (80 ml) liquor

Fruit Mixture

4 oz (110 g) candied fruits
⅓ cup (50 g) toasted almonds

Dry Ingredients

2 ⅔ cup (345 g) all purpose flour
1 tablespoon baking powder
½ teaspoon salt

Wet Ingredients

½ cup (113 g) butter , softened
¾ cup (150 g) sugar
3 large eggs , room temperature
⅓ cup (80 ml) oil
zest of 2 oranges

Other

powdered sugar , for dusting on top

Instructions

Raisins

Soak the raisins in liqueur or fruit juice the night before. This will make them plump and infuse them with flavor!

Dry Ingredients

In another bowl, sift all-purpose flour, salt, and baking powder. Set aside.

Fruit Mixture

Squeeze the liquid off the soaked raisins, reserving the liquid for later. Add the raisins into a bowl together with chopped candied fruits and almonds.
Add 2-3 tablespoon of sifted dry ingredients to the fruit mixture bowl. Mix and coat everything well with a spoon, and set aside.

Wet Ingredients

Cream butter and sugar in a bowl, using a handheld whisk. Add in the eggs one by one, whisking well after each addition.
Add in the reserved liquid from soaking the raisins, together with oil and orange zest. Whisk until everything is well combined.
Add in the sifted dry ingredients and mix everything, making sure to not over-mixing. Finally, add the fruit mixture and fold everything well using a spatula.

Bake

Pour the batter into a greased and lined 9x5-inch (23x13 cm) loaf pan. Spread evenly. Bake in a preheated oven at 350ºF (175ºC), without the fan, on the lower ⅔ rack for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cover the top of the cake loosely with aluminum foil if it browns too fast, making sure to do it only after 30 minutes of baking. Cool completely before slicing. Enjoy!

Notes

Use the spoon and level method for cup measurements. This will prevent the use of excessive flour that'll make the fruitcake dense.
A kitchen scale is a more precise tool in baking. We use it all the time to weigh dry ingredients like flour and sugar.
Use a portable oven thermometer to get the accurate oven temperature.
Cover the cake loosely with aluminum foil if the top browns too fast. Do it only after 30 minutes of baking to give time for the fruitcake to set and prevent it from shrinking.

Nutrition