Short Description:
This recipe delivers a supremely moist and flavorful fruit cake, perfect for holidays, special occasions, or simply a delightful afternoon treat. It’s packed with dried fruits and nuts, infused with warm spices, and has a delicious citrusy zing, making it a truly unforgettable cake.
Ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup mixed dried fruit (raisins, currants, chopped apricots, etc.)
- 1/2 cup chopped nuts (walnuts, pecans, etc.)
- 1/2 cup orange juice
Preparation:
Step 1: Preheat oven to 325°F (160°C). Grease and flour a 9-inch loaf pan. This ensures the cake doesn’t stick and releases easily after baking. Alternatively, line the pan with parchment paper, leaving an overhang for easy lifting.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating a tender cake. Use an electric mixer for best results, and scrape down the sides of the bowl occasionally to ensure even mixing.
Step 3: Beat in the eggs one at a time, then stir in the vanilla extract. Adding the eggs gradually allows them to emulsify properly into the batter, contributing to the cake’s structure. The vanilla extract enhances the overall flavor profile.
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisking ensures the dry ingredients are evenly distributed, preventing lumps and guaranteeing a consistent rise. The spices add warmth and depth to the cake.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter at this stage, as it can result in a tough cake. Mix until the flour disappears.
Step 6: Gently fold in the dried fruit and chopped nuts. Coating the dried fruit with a little flour before adding them to the batter helps prevent them from sinking to the bottom of the cake during baking.
Step 7: Stir in the orange juice until the batter is well blended. The orange juice adds moisture and a subtle citrus flavor to the cake. Ensure the batter is smooth and consistent before pouring it into the pan.
Step 8: Pour the batter into the prepared loaf pan and smooth the top. This helps the cake bake evenly.
Step 9: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so check the cake periodically. If the top starts to brown too quickly, tent it with foil to prevent burning.
Step 10: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Allowing the cake to cool in the pan slightly helps it retain its moisture and prevents it from crumbling when you transfer it to the rack.
Why You’ll Love This Recipe
This recipe is beloved for its exceptional moistness and rich flavor. The combination of dried fruits, nuts, and warm spices creates a delightful taste experience that is both comforting and festive. The cake keeps well and actually improves in flavor over time, making it perfect for making ahead.
Serving Suggestions:
- Serve slices of the fruit cake on their own with a cup of tea or coffee.
- Dust slices with powdered sugar for an elegant presentation.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a cheese platter for a sophisticated dessert course.
- Enjoy with a glass of sherry or port wine.
Tips:
- To prevent the dried fruit from sinking, toss it with a tablespoon or two of flour before adding it to the batter.
- For a richer flavor, soak the dried fruit in rum or brandy for a few hours (or overnight) before baking. Be sure to drain the fruit well before adding it to the batter.
- Use high-quality ingredients for the best results.
- Don’t overbake the cake, as it will dry out.
- Wrap the cooled cake tightly in plastic wrap and then in foil. Store at room temperature for up to a week, or freeze for up to 3 months.
- For a festive look, add candied cherries and other colorful candied fruits.
Preparation Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 20 minutes – 1 hour 30 minutes
Nutrition Information: (Approximate values per slice, based on 12 slices)
- Calories: 350
- Protein: 4g
- Sodium: 150mg
Conclusion:
This Heavenly Moist Fruit Cake recipe is a winner for anyone seeking a delicious and comforting baked treat. Its moist texture, rich flavor, and ease of preparation make it a standout choice for any occasion. Whether you’re baking for the holidays, a special event, or simply to enjoy a sweet treat, this fruit cake is sure to impress.
Questions and Answers:
- Can I use different types of dried fruit?Yes, you can customize the dried fruit to your liking. Try using cranberries, dates, figs, or candied citrus peel.
- Can I substitute the nuts?Absolutely. Walnuts and pecans are classic choices, but you can also use almonds, hazelnuts, or macadamia nuts.
- Can I make this cake gluten-free?Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to add 1/2 teaspoon of xanthan gum to improve the texture.
- How do I store the fruit cake?Wrap the cooled cake tightly in plastic wrap and then in foil. Store at room temperature for up to a week, or freeze for up to 3 months.
- Can I add alcohol to the cake?Yes, for a richer flavor, soak the dried fruit in rum or brandy for a few hours (or overnight) before baking. Be sure to drain the fruit well before adding it to the batter. You can also brush the baked cake with rum or brandy after it has cooled.
