Fruitcake Slices
Fruitcake Slices
Ingredients
For the Fruitcake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup candied mixed fruit
- 1/2 cup golden raisins
- 1/2 cup chopped walnuts
- 1 tablespoon all-purpose flour, for dusting fruit
For the Glaze (Optional)
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 325°F. Grease and flour an 8x4 inch loaf pan, or line with parchment paper, leaving an overhang on the long sides for easy removal.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
⏱️ 4 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon vanilla extract.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the 1/4 cup milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min
- 6
In a separate small bowl, toss the candied mixed fruit, golden raisins, and chopped walnuts with 1 tablespoon of all-purpose flour. This helps prevent the fruit from sinking to the bottom of the cake.
⏱️ 3 min
- 7
Gently fold the floured fruit and nuts into the cake batter until evenly distributed.
⏱️ 2 min
- 8
Pour the batter into the prepared loaf pan and spread evenly.
⏱️ 1 min
- 9
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 60 min•🌡️ 325
- 10
Remove the fruitcake from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This can take 2-3 hours.
⏱️ 240 min
- 11
Once the fruitcake is completely cool, prepare the optional glaze. In a small bowl, whisk together the powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla extract until smooth. Drizzle over the cooled fruitcake.
⏱️ 5 min
- 12
Slice and serve. Store any leftover fruitcake tightly wrapped at room temperature for up to 1 week, or in the refrigerator for longer.
Kitchen Tools
Nutrition Facts (per serving)
Fruitcake Slices
For the Fruitcake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup candied mixed fruit
- 1/2 cup golden raisins
- 1/2 cup chopped walnuts
- 1 tablespoon all-purpose flour, for dusting fruit
For the Glaze (Optional)
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 325°F. Grease and flour an 8x4 inch loaf pan, or line with parchment paper, leaving an overhang on the long sides for easy removal.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
⏱️ 4 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon vanilla extract.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, alternating with the 1/4 cup milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min - 6
In a separate small bowl, toss the candied mixed fruit, golden raisins, and chopped walnuts with 1 tablespoon of all-purpose flour. This helps prevent the fruit from sinking to the bottom of the cake.
⏱️ 3 min - 7
Gently fold the floured fruit and nuts into the cake batter until evenly distributed.
⏱️ 2 min - 8
Pour the batter into the prepared loaf pan and spread evenly.
⏱️ 1 min - 9
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 60 min•🌡️ 325 - 10
Remove the fruitcake from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This can take 2-3 hours.
⏱️ 240 min - 11
Once the fruitcake is completely cool, prepare the optional glaze. In a small bowl, whisk together the powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla extract until smooth. Drizzle over the cooled fruitcake.
⏱️ 5 min - 12
Slice and serve. Store any leftover fruitcake tightly wrapped at room temperature for up to 1 week, or in the refrigerator for longer.