Ingredients
Scale
- Dried cranberries 1 cup
- Raisins 1 cup
- Glacé cherries, quartered 1 cup
- Chopped pecans 1 cup
- All-purpose flour 2 cups
- Brown sugar, packed 1 cup
- Butter, softened 1 cup (2 sticks)
- Eggs 4 large
Instructions
- Step 1: Preheat oven to 300°F (150°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a large bowl, combine the dried cranberries, raisins, glacé cherries, and pecans.
- Step 3: In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time.
- Step 4: Gradually add the flour to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Fold the fruit and nut mixture into the batter until evenly distributed.
- Step 6: Pour the batter into the prepared loaf pan and bake for 2-2.5 hours, or until a wooden skewer inserted into the center comes out clean. Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- To keep your fruitcake extra moist, wrap it tightly in plastic wrap and then in foil; store in the refrigerator for up to a month.
- A brief warming in the microwave (15-20 seconds) will enhance the flavors and create a delightful, almost melt-in-your-mouth experience.
- Serve thin slices of this heavenly fruitcake with a dollop of softly whipped cream or a scoop of vanilla ice cream for an elegant dessert.
- For even more intense flavor, consider soaking the dried fruit in rum or brandy for a few hours before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American