Ingredients

½ cup dried figs, chopped

½ cup dried apricots, chopped

⅓ cup raisins

½ cup candied cherries, chopped

½ cup dried pineapple, chopped

⅓ cup crystallized ginger, chopped

1 cup rum or brandy

½ cup butter (1 stick)

1 cup sugar

½ cup sour cream

1 egg

1 orange, zested

2 cups all-purpose flour

½ teaspoon cinnamon

½ teaspoon salt

1 teaspoon baking soda

½ cup pecans or walnuts, chopped

Instructions

Step 1: In a bowl, combine the dried figs, apricots, raisins, cherries, pineapple, and crystallized ginger. Pour the rum or brandy over the fruit and let it soak for at least 2 hours or overnight for best flavor.

Step 2: Preheat your oven to 325°F (165°C).

Step 3: Beat the butter and sugar together until smooth and creamy. Then add the sour cream, egg, and orange zest, mixing well.

Step 4: In a separate bowl, whisk together the all-purpose flour, cinnamon, salt, and baking soda.

Step 5: Gradually add the dry ingredients to the wet ingredients, beating gently until just combined. Avoid overmixing.

Step 6: Using a spatula, fold in the soaked fruit with its liquid and the chopped pecans or walnuts.

Step 7: Pour the batter into a greased 9×5-inch loaf pan lined with parchment paper for easy removal.

Step 8: Bake for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Allow the cake to cool in the pan for 15 minutes, then remove it and transfer to a wire rack.

Step 10: Brush the top and sides with brandy to add extra moisture and flavor.

Step 11: Let the cake cool completely before slicing and serving or storing.

Tips & Variations

For a non-alcoholic version, soak the fruit in orange juice or apple juice instead of rum or brandy.

Try using a mix of nuts like almonds or hazelnuts for added texture.

Allow the cake to rest wrapped in foil for a few days; the flavors will deepen and improve over time.

If you prefer a less sweet cake, reduce the sugar by ¼ cup.

Storage

Store the fruit cake wrapped tightly in plastic wrap or in an airtight container. It can be kept at room temperature for up to one week, or refrigerated for up to two weeks. To reheat, warm slices gently in a microwave or oven. The cake also freezes well for up to three months; thaw completely before serving.

FAQs

Can I use another type of alcohol for soaking the fruit?

Yes, you can substitute rum or brandy with whiskey, bourbon, or even sherry, depending on your preference. Each will give a slightly different but delicious flavor.

How far in advance can I make this fruit cake?

Fruit cake actually improves with age. You can bake it up to two weeks ahead, wrapping it well and storing it in a cool, dry place. Some bakers even make it months in advance and keep it refrigerated or frozen, periodically brushing it with alcohol to maintain moisture.