1. Soak the Fruits
In a large bowl, combine dried fruits, candied peel (if using), and nuts. Pour orange juice or brandy over the mixture and let it soak for at least 1 hour, or overnight for deeper flavor.
2. Preheat & Prepare Pan
Preheat oven to 325°F (165°C). Grease a 9-inch round cake pan and line with parchment paper.
3. Mix Dry Ingredients
Sift together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
4. Cream Butter & Sugar
Using an electric mixer, beat softened butter and brown sugar until light and fluffy (3–5 minutes).
5. Add Eggs & Flavorings
Beat in eggs one at a time. Stir in vanilla extract and dark rum (if using).
6. Combine Dry & Wet Ingredients
Gently fold flour mixture into butter-sugar mixture until just combined.
7. Fold in Soaked Fruits & Nuts
Drain excess liquid if needed, then fold fruits and nuts into batter evenly.
8. Bake the Cake
Pour batter into prepared pan. Bake 1½–2 hours, or until a skewer comes out clean. Cover with foil if top browns too quickly.
9. Cool & Store
Cool in pan for 10 minutes, then transfer to wire rack. Wrap in wax paper or plastic and store in an airtight container for 24 hours before serving. Brush with additional rum or brandy for extra moisture.
Variations
Tropical Fruitcake:
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Use dried pineapple, mango, and papaya instead of traditional fruits.
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Add shredded coconut and use coconut rum for soaking.
Chocolate Fruitcake:
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Mix 2 tbsp cocoa powder into dry ingredients.
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Fold in ½ cup chocolate chips with the fruit and nuts.
Enjoy this festive and flavorful fruitcake as a special dessert or gift!
