Description
A timeless holiday treasure packed with rich fruits, warm spices, and festive cheer! This cake is perfect for gifting, sharing, or savoring with a cozy cup of tea by the fireplace.
Ingredients:
1 cup mixed dried fruits (raisins, currants, chopped dates, cherries, cranberries)
1/4 cup orange juice or rum/brandy
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Pinch of salt
1/2 cup brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
Zest of 1 orange or lemon (optional)
2 tbsp milk
1/4 cup chopped nuts (optional)
1 tbsp molasses or honey (optional)
Instructions:
Soak the dried fruits in orange juice or rum/brandy for at least 4 hours (or overnight for deeper flavor). For a quick version, microwave for 1 minute and let rest 30 minutes.
Preheat the oven to 150°C (300°F). Grease and line an 8-inch round cake pan.
In a bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside. (2 minutes)
In a large bowl, cream butter and brown sugar until light and fluffy. (3 minutes)
Add eggs one at a time, beating well after each. Mix in vanilla, zest, and molasses or honey. (2 minutes)
Gradually fold the dry ingredients into the wet mixture until just combined. Add milk if the batter is too thick. (3 minutes)
Gently fold in soaked fruits (with any leftover liquid) and nuts if using. (2 minutes)
Pour the batter into the prepared pan and smooth the top. (1 minute)
Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean.
Cool completely in the pan. For extra flavor, brush the top weekly with rum, brandy, or orange juice until serving.
Prep Time: 20 minutes | Baking Time: 1 hour | Total Time: 1 hour 20 minutes
Kcal: 380 kcal | Servings: 8–10 slices
#ChristmasBaking #FruitCakeLove #HolidayDesserts #FestiveFlavors
Step-by-Step Guide
Follow these detailed steps for a foolproof fruit cake. Begin by thoroughly soaking your chosen dried fruits in orange juice or spirits. This is a crucial step for moisture and flavor. While the fruits soak, prepare your pan by greasing and lining it with parchment paper. When creaming the butter and sugar, ensure the mixture is pale and fluffy—this incorporates air for a lighter texture. When adding the dry ingredients, fold gently with a spatula until just combined to avoid a tough cake. Finally, test for doneness not just with a skewer, but also by gently pressing the top; it should spring back.
Serving Suggestions
This rich fruit cake is incredibly versatile. For a classic presentation, serve thin slices alongside a sharp cheddar cheese or a dollop of brandy butter. It pairs perfectly with a hot cup of black tea, coffee, or even a glass of dessert wine. To elevate it as a holiday dessert, warm individual slices slightly and serve with a scoop of vanilla ice cream or a drizzle of custard. For gifting, wrap the cooled cake in cheesecloth soaked in brandy, then in foil, and present it in a decorative tin.
How-to Summary
To summarize the key process: Soak dried fruits in liquid for several hours. Mix dry spices with flour. Cream butter and sugar, then incorporate eggs and flavorings. Combine wet and dry mixes, then fold in fruits. Bake in a slow oven (150°C/300°F) for 50-60 minutes until cooked through. Cool completely and optionally “feed” with more spirits before serving.
Frequently Asked Questions
Can I make this cake alcohol-free? Absolutely. Use orange or apple juice for soaking and brushing. The flavor will be slightly different but still delicious.
How far in advance can I make it? Fruit cake improves with age. Make it up to 2-3 weeks ahead. Wrap it well and store in a cool, dark place, “feeding” it weekly with a tablespoon of spirits or juice.
My cake is browning too fast. What should I do? If the top is darkening quickly, tent it loosely with aluminum foil for the remainder of the baking time.
Can I use gluten-free flour? Yes, a 1:1 gluten-free all-purpose flour blend typically works well in this recipe.
Why is my cake dense or dry? This is often due to overmixing the batter after adding the flour, which develops gluten, or overbaking. Ensure you fold gently and check for doneness a few minutes early.
Common Mistakes to Avoid
- Not Soaking the Fruit: Skipping or shortening the soak results in dry, chewy fruit and a less moist cake.
- Overmixing the Batter: Once the flour is added, mix only until combined. Overworking leads to a tough, dense texture.
- Incorrect Oven Temperature: Baking at too high a temperature will cause the outside to burn before the inside is cooked. Use an oven thermometer for accuracy.
- Slicing While Warm: The cake needs time to set. Cutting it too early will cause it to crumble.
- Using Cold Ingredients: Ensure your butter and eggs are at room temperature for proper emulsification and a smoother batter.
Conclusion
This classic fruit cake is more than just a dessert; it’s a festive project filled with tradition and aroma. By following the detailed guide and avoiding common pitfalls, you’ll create a moist, flavorful centerpiece perfect for your holiday table. Its versatility in serving and excellent keeping qualities make it a truly rewarding bake. Enjoy the process, share the results, and savor the taste of the season.