Never-Fail Fruit Cake

Instructions

1. Prepare the Fruit

1. In a bowl, combine mixed dried fruit, candied cherries, and nuts.
2. Pour juice over the mixture and let it soak for at least 30 minutes (or overnight for more flavor).

2. Preheat Oven & Prepare Pan

1. Preheat oven to 325°F (165°C).
2. Grease a 9×5-inch loaf pan or line it with parchment paper.

3. Make the Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In a large bowl, cream butter and brown sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
4. Alternately add dry ingredients and milk, mixing until smooth.

4. Combine Batter and Fruit

1. Fold the soaked fruit and nuts into the batter gently.

5. Bake

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
3. If the top browns too quickly, cover loosely with foil.

6. Cool & Optional Soak

1. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
2. For extra moistness and flavor, brush the cooled cake with brandy, rum, or juice. Wrap in foil and let it rest for a day or two before slicing.

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Tips:

• Soaking the fruit makes the cake moist and flavorful—don’t skip it!
• Store the cake wrapped in foil or an airtight container; it keeps well for weeks and often tastes better after a few days.
• You can customize the fruit and nuts to your taste—prunes, figs, or macadamias work beautifully.

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If you want, I can also give a quick 5-minute microwave fruit cake version for when you want the flavor of a fruit cake without waiting hours.

Do you want me to share that quick version?