Best Christmas Fruitcake Recipe

Preheat the oven to 325°F (165°C) and grease a 9-inch round cake pan.

In a bowl, combine the dried fruits and chopped nuts. Set aside.

In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the molasses and buttermilk.

In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add this dry mixture to the wet ingredients, mixing well after each addition.

Fold in the dried fruit and nut mixture until evenly distributed throughout the batter.

Pour the batter into the greased cake pan and smooth the top with a spatula.

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

If desired, poke several holes into the warm cake with a toothpick and drizzle with brandy or rum for added flavor and moisture.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.