Grease a 9×5 inch loaf pan with butter or shortening. Line the bottom and sides with parchment paper, leaving an overhang for easy removal. You can also use multiple smaller loaf pans.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the molasses until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the soaked dried fruits and nuts until evenly distributed throughout the batter. Make sure that all fruits and nuts are well coated.
Pour the batter into the prepared loaf pan, pressing it down evenly.
Bake for 2-2.5 hours, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover the pan loosely with foil.
Let the fruitcake cool in the pan for 30 minutes before transferring it to a wire rack to cool completely.
Once the cake is completely cool, you can soak it with alcohol (brandy, rum, or whiskey). Use a skewer or toothpick to poke holes all over the cake. Then, slowly drizzle the alcohol over the cake, allowing it to absorb. Wrap the cake tightly in plastic wrap and store it in an airtight container.
For the best flavor, wrap the cake tightly in plastic wrap and then in foil. Store in the refrigerator for several weeks, or even months. Re-soak the cake with alcohol every week or two to keep it moist and flavorful.
Notes
A dense, rich cake packed with candied fruits and nuts, often soaked in spirits. This guide covers everything you need to create a perfect classic fruitcake.
