⏳ Yield & Time

Yield: 16 servings

Preparation Time: 30 minutes

Cook Time: 60 minutes

Total Time: 90 minutes

🍽 Ingredients

• 1 cup Butter, softened
• 1 cup Granulated sugar
• 1/2 cup Brown sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 2 cups All-purpose flour
• 1 teaspoon Baking soda
• 1 teaspoon Ground cloves
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Salt
• 1 1/2 cups Dried mixed fruit
• 1 cup Pecans, chopped
• 1/2 cup Candied cherries, chopped

📖 Instructions

1. Preheat your oven to 300°F (150°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper—this will prevent sticking and make for easier cleanup later. Trust me on this one, I learned the hard way!
2. In a large mixing bowl, cream together the butter and sugars until light and fluffy. If you're using an electric mixer, this should take only a few minutes. If you're doing it by hand, be prepared for a bit of a workout...but totally worth it for that homemade goodness!
3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, add in the vanilla extract. Stir well to combine everything.
4. In a separate bowl, whisk together the flour, baking soda, ground cloves, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! Overmixing can lead to a tough fruitcake—nobody wants that!
5. Stir in the dried fruit, pecans, and candied cherries. Make sure everything is evenly distributed throughout the batter. This might take a little patience, but it’s worth it to have a deliciously textured fruitcake!
6. Pour the batter into your prepared baking pan and spread evenly. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it during the last 15 minutes; ovens can vary so you want to check for doneness frequently.
7. Let the fruitcake cool in the pan for at least 30 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart. I've made that mistake too many times!
8. Once cooled, you can dust the fruitcake with powdered sugar, or even drizzle it with a simple glaze. The possibilities are endless!
9. Now, for the most important part...enjoy your delicious homemade fruitcake! Seriously, it’s amazing. I hope you love it as much as I do!

📝 Notes

• Make sure your butter is softened to room temperature for optimal creaming. Don't skip this step!
• If you don't have candied cherries, you can substitute them with other candied fruits like orange peel or citron.
• For a richer flavor, use dark brown sugar instead of light brown sugar.
• Let the fruitcake cool completely before glazing or storing to prevent condensation.
• Store leftovers in an airtight container at room temperature or in the refrigerator. This fruitcake will last at least a week and might even get better with time!