Ingredients

1 ½ cups (225 g) diced dried pineapple

1 cup (150 g) dried mango or papaya, chopped

½ cup (75 g) golden raisins

½ cup (75 g) dark raisins

½ cup (75 g) dried cherries or cranberries

½ cup (120 ml) dark rum (or orange juice for non-alcoholic version)

Zest of 1 orange

1 cup (225 g) unsalted butter, softened

1 cup (200 g) brown sugar

4 large eggs, room temperature

1 tsp vanilla extract

2 cups (250 g) all-purpose flour

1 tsp baking powder

½ tsp salt

½ tsp ground cinnamon

¼ tsp nutmeg

¼ cup (60 ml) dark rum or fruit juice

½ cup (60 g) chopped toasted pecans or almonds (optional)

¼ cup (60 ml) honey or apricot jam, warmed (for glaze)

Extra rum or juice for brushing

Instructions

Step 1: Combine the diced dried pineapple, chopped dried mango or papaya, golden raisins, dark raisins, dried cherries or cranberries, rum (or orange juice), and orange zest in a bowl. Stir well, cover, and let the mixture soak overnight or up to 2 days to plump the fruit.

Step 2: Preheat your oven to 325°F (160°C). Grease and line a 9-inch loaf pan with parchment paper to prevent sticking.

Step 3: In a large bowl, cream the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and ¼ cup (60 ml) of rum or fruit juice.

Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and nutmeg. Gradually fold the dry ingredients into the wet mixture gently. Add in the soaked fruit mixture along with any nuts if using, combining until evenly distributed.

Step 5: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 75 to 90 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack.

Step 6: While the cake is still warm, brush the top with extra rum or juice to keep it moist. Once completely cool, lightly glaze the top with warmed honey or apricot jam for a beautiful glossy finish.

Tips & Variations

For a non-alcoholic version, substitute all rum with orange juice or another fruit juice of your choice.

Soaking the dried fruits for at least 24 hours intensifies their flavor and results in a moister cake.

Try adding chopped toasted nuts like pecans or almonds for added crunch and texture.

Use parchment paper to line the loaf pan for easier removal and cleaner slices.

Storage

Store the fruitcake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks or freeze for up to three months. When reheating, brush with a little rum or juice to restore moisture and warm gently in the oven.

FAQs

Can I use fresh fruit instead of dried?

Fresh fruit contains more moisture and could affect the cake’s texture, so it’s best to stick with dried fruit for this recipe. However, if you want to experiment, reduce any added liquid and adjust baking time accordingly.

How long should I soak the dried fruit?

For the best flavor and moistness, soak the dried fruit overnight or up to 2 days. The longer soaking time allows the fruit to absorb the rum or juice fully, enhancing the taste and texture of your cake.