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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.

In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, and salt. Set aside.

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.

Beat in the large eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon vanilla extract.

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.

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.

Gently fold the floured fruit and nuts into the cake batter until evenly distributed.

Pour the batter into the prepared loaf pan and spread evenly.

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.

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.

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.

Slice and serve. Store any leftover fruitcake tightly wrapped at room temperature for up to 1 week, or in the refrigerator for longer.


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.

In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, and salt. Set aside.

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.

Beat in the large eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon vanilla extract.

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.

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.

Gently fold the floured fruit and nuts into the cake batter until evenly distributed.

Pour the batter into the prepared loaf pan and spread evenly.

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.

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.

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.

Slice and serve. Store any leftover fruitcake tightly wrapped at room temperature for up to 1 week, or in the refrigerator for longer.
