Description
Ingredients
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon mixed spice (or a blend of cinnamon, nutmeg & cloves)
• ¼ teaspoon salt
• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) brown sugar
• 4 large eggs (at room temperature)
• 1 teaspoon vanilla extract
• 2 tablespoons honey or molasses
• ½ cup (120ml) orange juice or brandy
• 2 cups (300g) mixed dried fruits (raisins, sultanas, cherries, currants, chopped dates, etc.)
• ¼ cup (30g) chopped nuts (optional)
• 1 tablespoon grated orange zest
Instructions
Preheat your oven to 160°C (320°F). Grease and line a loaf pan with parchment paper.
Soak the dried fruits in orange juice (or brandy) for at least 1 hour — overnight gives deeper flavor.
In a bowl, whisk together flour, baking powder, mixed spice, and salt.
In another large bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla, honey (or molasses), and orange zest.
Fold in the soaked fruits (with any remaining liquid). Gently fold in the dry ingredients until just combined. Add nuts if desired.
Spoon the batter into the prepared loaf pan, smooth the top, and bake for 70–80 minutes, or until a skewer inserted into the center comes out clean.
Cool completely in the pan before removing.
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, prepare your pan and preheat the oven. Soak the dried fruits in your chosen liquid; this step is crucial for moisture. Next, whisk your dry ingredients thoroughly to ensure even spice distribution. When creaming the butter and sugar, beat for a full 3-5 minutes until pale and fluffy. Add eggs one at a time, allowing each to fully incorporate to prevent curdling. When combining wet and dry mixtures, use a gentle folding motion with a spatula to avoid a tough crumb. Finally, test for doneness with a skewer; if it comes out clean, the cake is ready.
Serving Suggestions
This rich fruit cake is versatile. For a classic treat, serve a thick slice alongside a cup of strong tea or coffee. For a festive dessert, warm individual slices slightly and serve with a dollop of brandy butter, clotted cream, or a scoop of vanilla ice cream. It also makes for a thoughtful homemade gift when wrapped in parchment paper and tied with twine.
How-to Summary
In brief: Soak dried fruit in juice or brandy. Mix dry ingredients. Cream butter and sugar, then incorporate eggs and flavorings. Combine wet mix, fruit, and dry mix. Bake in a lined loaf pan at 160°C (320°F) for 70-80 minutes. Cool completely before slicing.
Frequently Asked Questions
Can I make this cake alcohol-free? Absolutely. Use orange or apple juice for soaking. The flavor will be slightly different but still delicious.
How should I store the cake? Wrap it tightly in cling film or store in an airtight container at room temperature. It will keep well for up to a week.
Can I freeze this fruit cake? Yes, it freezes excellently. Wrap the cooled cake tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw overnight at room temperature.
My cake is browning too quickly. What should I do? If the top is darkening before the center is cooked, loosely tent a sheet of aluminum foil over the pan for the remainder of the baking time.
What can I use instead of mixed spice? Create your own blend using 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of ground cloves.
Common Mistakes to Avoid
- Not soaking the fruit: This leads to dry cake and less flavor integration.
- Overmixing the batter: Once the flour is added, fold gently until just combined to ensure a tender texture.
- Using cold eggs: Room temperature eggs blend more smoothly into the creamed butter and sugar, preventing a curdled appearance.
- Slicing while warm: The cake needs to cool completely to set its structure, or it will crumble.
Conclusion
This classic fruit cake recipe is a timeless bake that fills your kitchen with wonderful aromas. By following the detailed steps, avoiding common pitfalls, and using quality ingredients, you’ll create a moist, flavorful loaf perfect for any occasion. Its versatility in serving and excellent keeping qualities make it a reliable staple for your baking repertoire. Enjoy the process and the delicious results!