why make this recipe
Fruit cake is a classic dessert that brings joy to many during festive seasons. This recipe is great not just for celebrations but also as a delightful treat any time of the year. With its rich flavors and the sweetness of mixed fruits and nuts, this cake is sure to impress your family and friends. Plus, it’s easy to make and can be customized to suit your taste.
how to make Fruit Cake
Ingredients
- 2 cups mixed dried fruit (raisins, currants, chopped dried apricots, and/or dried cherries)
- 1 cup chopped nuts (walnuts, pecans, or almonds)
- 1/2 cup chopped candied ginger (optional)
- 1/2 cup dark rum or brandy (optional, for soaking)
- 1 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup orange juice or apple juice
- 1 tbsp orange zest (optional)
- 1/2 cup molasses (or honey for a milder flavor)
Directions
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Soak the Fruits (Optional): If you are using alcohol, soak the dried fruits and candied ginger (if you choose to use it) in rum or brandy for at least 6 hours, or overnight. This helps to add moisture and enhance the flavor of the fruit. For a non-alcoholic version, soak in orange juice instead.
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Preheat and Prepare Pans: Preheat your oven to 300°F (150°C). Grease and line a 9-inch round or square cake pan with parchment paper.
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Dry Ingredients: In a bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set this aside.
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Cream Butter and Sugar: In another bowl, beat the softened butter and brown sugar together until it becomes light and fluffy, about 3-5 minutes.
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Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, orange juice, and molasses (or honey).
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Combine: Gradually fold the dry ingredients into the wet ingredients. Once everything is combined, gently fold in the soaked fruits, nuts, and orange zest (if you are using it). Be careful not to overmix.
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Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 1.5 to 2 hours, or until a toothpick inserted in the center comes out clean.
how to serve Fruit Cake
You can enjoy the fruit cake plain or with a light dusting of powdered sugar on top for added sweetness. It’s also great when served with a hot cup of tea or coffee. For an extra special touch, try serving it with whipped cream or a scoop of vanilla ice cream.
how to store Fruit Cake
Store any leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to three months. Just remember to let it thaw at room temperature before serving.
tips to make Fruit Cake
- Choose a mix of dried fruits and nuts that you like best for a more personal touch.
- Don’t skip soaking the fruits if you want a moist cake; it really makes a difference in flavor.
- Be sure not to overmix the batter after adding the flour. Gently folding it helps keep the cake light and fluffy.
variation
You can add spices like ginger or cardamom for a different flavor. You could also include some chocolate chips for sweetness or substitute honey for molasses if you prefer a milder flavor.
FAQs
1. Can I make this cake without alcohol?
Yes! You can soak the dried fruits in orange juice instead of rum or brandy for a non-alcoholic version.
2. How long does the cake last?
Fruit cake can last up to a week at room temperature and even longer in the freezer when properly wrapped.
3. Can I use fresh fruit instead of dried fruit?
Fresh fruit is not recommended as it adds too much moisture and can affect the texture of the cake. Stick with dried fruits for the best results.
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