Description
This recipe yields a supremely moist and flavorful fruitcake that even fruitcake skeptics will enjoy. It’s packed with dried fruit, nuts, and warm spices, and the orange juice adds a lovely citrus note that complements the rich flavors. This fruitcake is perfect for holiday gatherings, gifting, or simply enjoying with a cup of tea on a cozy afternoon.
Ingredients:
- 1 cup 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 your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
Step 2: In a large mixing bowl, cream together the butter and sugar until light and fluffy. This usually takes 3-5 minutes with an electric mixer.
Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the leavening agents and spices are evenly distributed.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in a tough cake.
Step 6: Fold in the mixed dried fruit and chopped nuts. Ensure they are evenly distributed throughout the batter.
Step 7: Stir in the orange juice until the batter is smooth and well combined. The orange juice adds moisture and enhances the flavor of the dried fruit.
Step 8: Pour the batter into the prepared loaf pan and smooth the top.
Step 9: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake starts to brown too quickly, you can tent it with foil.
Step 10: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Why you’ll love this recipe
This fruitcake recipe is a winner because it addresses the common complaints about traditional fruitcake: dryness and lack of flavor. The use of orange juice and the creaming method for the butter and sugar create a moist, tender crumb, while the blend of spices and dried fruit provides a complex and satisfying flavor profile.
DRINK Rating
- Tea: 5/5 (Pairs perfectly with a warm cup of black tea or herbal tea)
- Coffee: 4/5 (A good complement, especially with a splash of cream)
- Wine: 3/5 (A sweet dessert wine could work, but be mindful of overpowering flavors)
- Spirits: 2/5 (Not the best pairing, unless you’re using a very mild liqueur)
Serving Suggestions:
- Serve slices of fruitcake plain, or with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust with powdered sugar for a festive presentation.
- Serve with a cheese board featuring sharp cheddar or creamy brie.
- Enjoy with a glass of port or sherry.
Tips:
- Use room temperature ingredients for a smoother batter and better cake texture.
- Soak dried fruits in orange juice or rum for 30 minutes before mixing for extra moistness and flavor.
- Store the fruitcake in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.
- For longer storage, wrap the fruitcake tightly in plastic wrap and freeze it for up to 3 months.
- Brush the cooled cake with rum or brandy and wrap tightly in plastic wrap and foil. Repeat this process weekly for a month for a richer, more intense flavor.
Preparation Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes
Nutrition Information:
Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.
- Calories: 320 kcal
- Protein: 4 g
- Sodium: 150 mg
Conclusion
This Heavenly Moist Fruitcake recipe is a delightful twist on a classic dessert. With its moist texture, rich flavor, and festive presentation, it’s sure to become a holiday favorite. Whether you’re a long-time fruitcake lover or a curious newcomer, this recipe is worth trying.
Questions and Answers about this recipe:
Q1: Can I substitute the orange juice with another liquid?
A1: Yes, you can substitute the orange juice with apple juice, pineapple juice, or even rum or brandy for a richer flavor.
Q2: Can I use a different type of nuts?
A2: Absolutely! Feel free to use your favorite nuts, such as almonds, hazelnuts, or macadamia nuts.
Q3: Can I make this recipe gluten-free?
A3: 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 help bind the ingredients.
Q4: How do I prevent the fruit from sinking to the bottom of the cake?
A4: Toss the dried fruit and nuts with a tablespoon of flour before adding them to the batter. This will help them stay suspended in the cake.
Q5: Can I add chocolate chips to this recipe?
A5: Yes, you can add 1/2 cup of chocolate chips to the batter for an extra touch of sweetness and flavor. White chocolate chips or dark chocolate chips would both work well.
