Smart Cookie Fruitcake

This vibrant fruitcake is packed with sweet and spicy flavors, thanks to a delightful blend of dried fruits, crunchy pecans, and aromatic spices. A tender crumb and rich, buttery flavor make this Smart Cookie Fruitcake a delightful treat that’s sure to impress friends and family alike!

Ready Time

1 hrs 15 mins

Yields

5 servings

Ingredients

1 cup dried fruit (raisins, cranberries, cherries)
1/2 cup chopped pecans
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
4 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Instructions

Preheat your oven to 275°F (140°C) and grease a 9×5-inch loaf pan.

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.

Set aside.

In another large bowl, use an electric mixer to cream together the brown sugar, granulated sugar, and butter until light and fluffy, about 2 minutes.

Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract.

Gradually add the flour mixture to the sugar mixture, beating until just combined.

Do not overmix.

Stir in the dried fruit and chopped pecans.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 2 1/2 hours, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cut into slices and serve.

Notes

To ensure your fruitcake turns out moist and flavorful, make sure to not overmix the batter, as this can lead to a dense loaf. Use a variety of dried fruits, such as raisins, cranberries, and cherries, to give your fruitcake a colorful and fruity twist.

Pecans add a nice crunch to the fruitcake, but you can substitute them with walnuts or hazelnuts if you prefer.

The spices, such as cinnamon, nutmeg, and cloves, give the fruitcake a warm and aromatic flavor, so don’t skip them! Since the fruitcake is baked at a low temperature for a longer period, keep an eye on it to avoid overcooking. Let the fruitcake cool completely before slicing and serving, as it will help the flavors to meld together.

You can store the fruitcake at room temperature for up to 5 days or wrap it tightly and freeze for up to 2 months.

This fruitcake recipe makes 5 servings, perfect for a small gathering or as a gift for friends and family.