Introduction:
Leach’s Fruitcake is a classic holiday treat that embodies the warmth and festivity of the season. Packed with dried fruits, nuts, and often soaked in spirits, this dense and flavorful cake is a staple in many households during the holiday season. Making a fruitcake from scratch can be a labor of love, but the result is a rich, moist, and aromatic cake that can be enjoyed for weeks or even months.
**Nutritional Benefits:**
This fruitcake, while indulgent, contains some nutritional benefits from the dried fruits and nuts. Dried fruits are a good source of fiber, vitamins, and minerals, while nuts provide healthy fats and protein. However, due to its high sugar and fat content, this cake should be enjoyed in moderation.
**Conclusion:**
Homemade Leach’s Fruitcake is a timeless holiday treat that brings warmth and cheer to any celebration. The process of making this cake from scratch, with its rich blend of fruits, nuts, and spices, is a rewarding experience that results in a delicious and festive dessert. Whether you enjoy it fresh or let it mature for a deeper flavor, this fruitcake is sure to become a cherished part of your holiday traditions. Serve it with a cup of tea or coffee, and savor the rich, aromatic flavors that make Leach’s Fruitcake a classic favorite.
Ingredients:
1 cup butter
2 cups white sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder- 1/2 teaspoon salt
1 teaspoon ground cinnamon- 1 teaspoon ground nutmeg
1/2 cup orange juice- 1 cup chopped pecans
- 1 cup chopped walnuts
1 cup halved candied cherries
1 cup chopped candied pineapple
1 cup raisins
Directions:
Preheat oven to 275°F (135°C). Grease and flour two 9×5 inch loaf pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat the eggs one at a time, mixing well after each addition.
Sift the flour, baking powder, salt, cinnamon, and nutmeg in a separate bowl. Gradually add the dry ingredients to the creamed mixture alternately with the orange juice, mixing until incorporated.
Fold in the pecans, walnuts, cherries, pineapple, and raisins.
Pour the batter into the prepared pans.
Bake for 2 to 2 1/2 hours, or until a toothpick inserted into the centre of the cake comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Prep Time: 30 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 3 hours
Kcal: 250 kcal per serving | Servings: 24