Quick Fruitcake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C) and grease a loaf pan.
• STEP 2.In a large bowl, combine the dried fruits, nuts, and spices.
• STEP 3.In a separate bowl, whisk together the flour, baking powder, and salt.
• STEP 4.In another bowl, cream together the butter and sugar until light and fluffy.
• STEP 5.Add the eggs one at a time, beating well after each addition.
• STEP 6.Gradually add the flour mixture to the butter mixture, alternating with the milk.
• STEP 7.Fold in the dried fruit mixture until well combined.
• STEP 8.Pour the batter into the prepared loaf pan and smooth the top.
• STEP 9.Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 10.Allow the fruitcake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• STEP 11.Once cooled, wrap the fruitcake tightly in plastic wrap and store it in an airtight container.
• STEP 12.To serve, slice the fruitcake into thin slices and enjoy!

Cooking Tips

• You can use a combination of your favorite dried fruits such as raisins, cranberries, cherries, and apricots.
• Feel free to add a splash of rum or brandy to the batter for extra flavor.
• For a festive touch, decorate the top of the fruitcake with whole nuts or glace cherries before baking.

Storage and Serving

• Store the fruitcake in an airtight container at room temperature for up to 1 week.
• You can also freeze the fruitcake for longer storage. Wrap it tightly in plastic wrap and place it in a freezer bag.
• Thaw the frozen fruitcake in the refrigerator overnight before serving.
• Serve the fruitcake as is or with a dollop of whipped cream or vanilla ice cream for a decadent dessert.