This rich, moist homemade fruit cake is packed with dried fruits, candied fruit, and crunchy pecans, then finished with a glossy apricot glaze and beautiful red cherries. Perfect for Christmas, holidays, and family celebrations!
Ingredients
For the cake:
- 250 g all-purpose flour
- 150 g unsalted butter, softened
- 150 g brown sugar
- 3 large eggs
- 100 ml whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 150 g mixed dried fruits (raisins, cranberries, and currants)
- 100 g diced candied fruit
- 80 g chopped pecans
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Zest of 1 orange
For the decoration:
- 100 g glazed red cherries
- 80 g whole pecans
- 3 tablespoons apricot jam
- 1 tablespoon warm water
Instructions
Step 1: Prepare the Oven and Cake Pan
Preheat your oven to 160°C (320°F).
Grease a 20 cm (8-inch) round cake pan and line the bottom and sides with parchment paper.
Step 2: Prepare the Cake Batter
In a large mixing bowl, beat the softened butter and brown sugar together for 3–4 minutes until light and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and orange zest.
Step 3: Mix the Dry Ingredients
In a separate bowl, combine the flour, baking powder, cinnamon, and salt.
Gradually fold the dry ingredients into the butter mixture, alternating with the milk.
Mix gently until a thick, smooth batter forms. Avoid overmixing.
Step 4: Add the Fruits and Nuts
In a small bowl, toss the dried fruits and candied fruit with 1 tablespoon of flour taken from the measured amount before mixing the dry ingredients.
Gently fold the fruits and chopped pecans into the cake batter.
Make sure everything is evenly distributed.
Step 5: Bake the Cake
Transfer the batter into the prepared cake pan.
Smooth the surface with a spatula.
Bake in the preheated oven for approximately 60–75 minutes.
Check the center with a wooden skewer. It should come out clean or with a few moist crumbs, but no wet batter.
If the top browns too quickly, loosely cover it with aluminum foil.
Step 6: Cool the Cake
Remove the cake from the oven and leave it in the pan for 15 minutes.
Carefully transfer it to a wire rack and allow it to cool completely before decorating.
Step 7: Prepare the Glaze
Place the apricot jam and warm water in a small saucepan.
Heat gently while stirring until smooth and slightly runny.
For an extra-smooth finish, strain the glaze through a fine sieve.
Step 8: Decorate the Cake
Place the cooled cake on a white serving plate.
Brush the top generously with warm apricot glaze.
Arrange the whole pecans evenly around the top of the cake.
Place the glazed red cherries in a beautiful cluster in the center.
Lightly brush the fruit and nuts with a little more glaze for a glossy finish.
Allow the glaze to set before serving.
Tips for the Perfect Fruit Cake
- Use room-temperature butter and eggs for a smoother batter.
- Avoid overmixing after adding the flour.
- Cut candied fruits into small, even pieces.
- Let the cake cool completely before adding the glaze.
- For extra flavor, soak the dried fruits in orange juice for 30 minutes, then drain thoroughly.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Preparation Time: 25 minutes
Baking Time: 60–75 minutes
Cooling and Decorating: Approximately 1 hour
Servings: 10–12 slices
Enjoy your beautiful homemade fruit and nut cake!
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