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Family Favorite Fruitcake

Family Favorite Fruitcake

5 from 2 votes
This fruitcake tastes rich, full of fragrant of dried fruits, rum and butter. It rises very well, with fluffy texture inside and crispy surface.
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Course: Dessert
Cuisine: Japanese
Servings: 1 loaf
Author: Maggie Zhu


  • 200 grams (7 ounces) dried fruits (dried grapes, cranberries, cherries, apricot)
  • 70 milliliter (2.4 ounces) rum
  • 200 grams (7 ounces) unsalted butter , melt
  • 150 grams (5 ounces) sugar
  • 3 big eggs (or 4 small ones)
  • 50 grams (2 ounces) orange peel
  • 50 grams (2 ounces) walnuts , chopped (or pecan)
  • 220 grams (7.8 ounces) cake flour
  • 1 teaspoon dry yeast


  • Add dried fruits and rum into a air tight container, mix well and cover. Marinate in fridge overnight.
  • Preheat oven to 170 degrees C. Grease a loaf pan with butter, dust with flour and set aside.
  • Add butter and sugar into a big bowl, mix well with mixer under low speed.
  • Add eggs and continue to mix under medium speed, till the mixture slightly risen and becomes fluffy.
  • Add in marinated dried fruits, orange peel and walnuts, mix well with a spatular.
  • Sift in flour and add dry yeast, mix again with spatular.
  • Bake in middle rack for around 70 minutes, until the surface turns golden brown and a chopstick comes out clean if inserted into the cake. During the baking, check on the fruit cake for a few times. If the surface starts to turn dark but the cake is not cooked yet, cover the loaf pan with lid or aluminum foil to avoid burning.
  • Place the fruitcake on a cooling rack and slice to serve after completely cooled down.
  • Store the fruitcake in a air tight container under room temperature for about 1 week.


Serving: 91g, Calories: 302kcal, Carbohydrates: 30.2g, Protein: 4.9g, Fat: 17.4g, Saturated Fat: 9.1g, Cholesterol: 82mg, Sodium: 115mg, Potassium: 92mg, Fiber: 2g, Sugar: 13.4g, Vitamin A: 10IU, Vitamin C: 13mg, Calcium: 2mg, Iron: 7mg