Description
NEVER-FAIL FRUIT CAKE (Old-Fashioned Style)
Don’t Lose This Recipe:
• 2 cups flour
• 1½ cups sugar
• ½ tsp baking powder
• 1 tsp salt
• 32 oz mixed dried fruit
• 1 cup chopped pecans
• 3 large eggs
• ½ cup orange juice
• ¼ cup softened butter
• ¼ cup molasses
Steps: Mix dry ingredients, then add fruit, nuts, eggs, juice, butter & molasses. Pour into a greased loaf or tube pan and bake at 300°F for 1½–2 hours until golden and firm. Cool completely before slicing.
One bite and you’ll swear it came straight from Grandma’s holiday kitchen.
#OldisGold #OldSchool #FamilyFavorites
Step-by-Step Guide
Follow these detailed instructions for a perfect, old-fashioned fruit cake every time.
- Preheat your oven to 300°F (150°C). Generously grease a 9-inch loaf pan or tube pan with butter or non-stick spray. Optionally, line it with parchment paper for easier removal.
- In a large mixing bowl, thoroughly whisk together the 2 cups of flour, 1½ cups of sugar, ½ teaspoon of baking powder, and 1 teaspoon of salt.
- Add the 32 oz of mixed dried fruit and 1 cup of chopped pecans to the dry ingredients. Stir until all the fruit and nuts are evenly coated in the flour mixture. This prevents them from sinking during baking.
- In a separate medium bowl, beat the 3 large eggs. Then, whisk in the ½ cup of orange juice, ¼ cup of softened butter, and ¼ cup of molasses until the mixture is smooth and well combined.
- Create a well in the center of the dry fruit mixture. Pour the wet ingredients into the well. Using a sturdy spoon or spatula, gently fold everything together until just combined and no dry flour remains. Do not overmix.
- Pour the thick batter into your prepared pan. Smooth the top with the back of your spoon.
- Bake on the center rack for 1 hour and 30 minutes to 2 hours. The cake is done when the top is a deep golden brown, firm to the touch, and a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter).
- Let the cake cool completely in the pan on a wire rack. This is crucial for the texture to set. Once cool, carefully remove it from the pan and slice.
Serving Suggestions
This rich fruit cake is delicious on its own, but you can elevate it with a few simple touches. For a festive presentation, brush the top with a simple glaze made from powdered sugar and orange juice. Serve thin slices alongside a cup of strong coffee, black tea, or even a glass of dessert wine. A dollop of lightly sweetened whipped cream or a small scoop of vanilla ice cream also makes a wonderful accompaniment, balancing the cake’s dense richness.
How-to Summary
To make this never-fail fruit cake: Whisk dry ingredients, coat fruit and nuts in them, mix wet ingredients separately, combine everything gently, bake at 300°F for 1.5-2 hours, and cool completely before slicing.
Frequently Asked Questions
Can I use different dried fruits or nuts?
Absolutely! This recipe is very forgiving. Feel free to substitute with your favorites like raisins, apricots, dates, or candied ginger. Walnuts or almonds can replace pecans.
How should I store the fruit cake, and how long does it last?
Wrap the cooled cake tightly in plastic wrap or store it in an airtight container at room temperature. It will keep well for up to a week. For longer storage, you can refrigerate it for 2-3 weeks.
Why is my cake dense?
This is a traditional, old-fashioned fruit cake, which is meant to be dense and moist from the abundance of fruit. It is not a light, fluffy cake. Ensure you didn’t overmix the batter, as this can also lead to toughness.
Can I add alcohol to this recipe?
Yes, for a more traditional flavor, you can soak the dried fruit in brandy or rum overnight before baking. You can also brush the baked and cooled cake with a tablespoon or two of liquor for extra moisture and flavor.
What if I don’t have molasses?
You can substitute an equal amount of dark corn syrup, maple syrup, or honey. The flavor will be slightly different but still delicious.
Common Mistakes to Avoid
- Not Coating the Fruit: Skipping the step of tossing the fruit and nuts in the dry flour mixture can cause them to sink to the bottom of the cake during baking.
- Overmixing the Batter: Once the wet and dry ingredients are combined, mix only until no dry flour remains. Overmixing develops gluten, leading to a tough cake.
- Slicing While Warm: Cutting into the cake before it has cooled completely will cause it to crumble. Patience is key for perfect slices.
- Overbaking: Start checking for doneness at the 1.5-hour mark. An overbaked fruit cake can become dry.
Conclusion
This never-fail recipe is a true testament to the timeless appeal of old-fashioned baking. With its rich molasses flavor, packed fruit, and satisfying texture, it delivers a taste of holiday tradition in every bite. By following the detailed steps and tips provided, you can confidently create a fruit cake that would make any grandma proud. It’s a simple, reliable classic perfect for sharing and savoring throughout the season.