Ingredients
Dry Ingredients
2 cups (250g) all-purpose flour
1 tsp (4g) baking powder
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
Pinch of salt
Wet Ingredients
½ cup (115g) unsalted butter, softened
½ cup (100g) brown sugar
¼ cup (50g) granulated sugar
1 large egg
1 tbsp vanilla extract
1 tbsp black treacle or molasses (optional but adds classic richness)
Fruit & Nut Mix
1¼ cups (about 180g) chopped mixed dried fruit — raisins, currants, cherries
½ cup (60g) chopped nuts — walnuts or pecans
1 tsp orange zest
1–2 tbsp rum, brandy, or orange juice (for soaking the fruit)
Instructions
Soak the dried fruit in rum, brandy, or orange juice for 10–20 minutes to soften and enhance the flavor. Lightly drain afterwards.
Beat the softened butter with both sugars until light and creamy.
Add in the egg, vanilla, and molasses, mixing until smooth.
In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Gently fold this mixture into the wet ingredients.
Stir in the soaked fruit, nuts, and orange zest until everything is evenly distributed.
Chill the dough for 20–30 minutes to help the cookies bake thicker and more flavorful.
Scoop portions of dough onto a baking sheet lined with parchment.
Bake at 170°C for 10–13 minutes, just until the edges are firm but the centers are still soft.
Let the cookies cool completely to allow the fruitcake flavor to fully develop.