Classic Rum-Soaked Fruitcake

Ingredients

Mixed dried fruits

2 cups (e.g., raisins, currants, apricots, cranberries)

Rum

1 cup

Chopped nuts

1 cup (e.g., walnuts, almonds, pecans)

All-purpose flour

2 cups

Baking powder

1 teaspoon

Salt

1/2 teaspoon

Unsalted butter

1 cup, softened

Brown sugar

1 cup, packed

Eggs

4 large

Vanilla extract

2 teaspoons

Instructions

1. In a bowl, combine the mixed dried fruits and rum. Let it soak for at least 1 hour or overnight for deeper flavor.
2. Preheat the oven to 325°F (165°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easier removal.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
4. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-5 minutes.
5. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until combined.
6. Gradually add the flour mixture to the butter mixture, mixing until just combined. Be careful not to overmix.
7. Fold in the soaked dried fruits and chopped nuts, ensuring an even distribution throughout the batter.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 2 hours, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.
10. Remove from the oven and let the fruitcake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.