Festive Fruitcake

This Festive Fruitcake is a must-make recipe every year and a true holiday favorite. Rich, moist, and packed with delicious dried fruits, it is perfect not only for Christmas but also for enjoying with a cup of coffee any time of the year. Just like a traditional Christmas cake or pudding, this fruitcake improves in flavor as it rests, making it even more irresistible over time. Everyone who tastes it will absolutely love it!

Recipe shared by a friend – Leo Panggil Aku Nur, Bull Bull.

Ingredients:

250 g butter, softened

140 g caster sugar

4 large eggs

240 g plain flour

½ teaspoon baking powder

550 g mixed dried fruits (raisins, sultanas, candied mixed peel, dried apricots, dried cranberries, red and green glacé cherries)

Brandy or rum for soaking the fruits
(or use good-quality red grape juice if you prefer non-alcoholic)

Preparation Method:

1. Soak the Fruits:
   Soak the mixed dried fruits overnight in brandy, rum, or red grape juice until well plumped.
2. Prepare the Tin:
   Grease and line an 8-inch square baking tin. Preheat the oven to 150°C (300°F).
3. Cream Butter and Sugar:
   In a large bowl, cream the butter and caster sugar together until pale and light.
4. Add Eggs:
   Add the eggs one at a time, beating well after each addition.
5. Add Dry Ingredients:
   Sift the flour together with the baking powder and gently fold it into the mixture.
6. Fold in the Fruits:
   Using a large metal spoon, lightly fold in the soaked dried fruits until evenly distributed.
7. Bake:
   Spoon the mixture into the prepared tin, level the surface, and make a shallow depression in the center so the cake bakes evenly.
   Bake for about 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
8. Finish and Store:
   Remove the cake from the oven and brush the top with extra brandy or rum. Let it cool completely in the tin.
   Once cooled, remove from the tin, wrap tightly in cling film, then wrap again in baking paper. Store in the refrigerator.

Notes:

Always soak dried fruits overnight for the best flavor and texture.

If the fruits are not fully plump, add a little more liquid, but avoid over-soaking to prevent a wet batter.

The longer the cake is stored, the better and richer the flavor becomes.

Perfect for holidays, gifting, or enjoying with coffee — this fruitcake is truly timeless!