Ah, the fruit cake. A dessert often met with a mix of reverence and, let’s be honest, a little trepidation. But forget everything you think you know about those dense, overly boozy bricks of fruit. Prepare to discover how this classic dessert can be transformed into a masterpiece, a symphony of sweetness and spice, a celebration of fruit in its most glorious form.
INGREDIENTS
For the Cake:
- 2 cups mixed dried fruits (raisins, cranberries, chopped dates, figs, apricots, etc.)
- ½ cup chopped nuts (walnuts, pecans, or almonds)
- 1 cup orange juice (or apple juice, brandy, or rum)
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ¼ cup molasses or honey
- 1 tsp vanilla extract
Optional Soaking (For Extra Moisture and Flavor)
- ½ cup rum or brandy for soaking after baking
INSTRUCTIONS
Step 1: Prep the Fruits
- In a bowl, soak the dried fruits in orange juice (or rum/brandy) for at least 4 hours, preferably overnight. This helps them absorb moisture and enhances the flavor.
Step 2: Make the Cake Batter
- Preheat your oven to 325°F (163°C).
- Grease and line a loaf pan or round cake tin with parchment paper.
- In a large mixing bowl, cream together butter and brown sugar until fluffy.
- Beat in eggs, one at a time, followed by vanilla and molasses.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
Step 3: Add Fruits & Nuts
- Fold in the soaked fruits (along with any remaining liquid) and chopped nuts.
Step 4: Bake the Cake
- Pour the batter into the prepared pan.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: (Optional) Soak the Cake
- While the cake is warm, poke holes in it with a skewer and brush it with rum, brandy, or juice to keep it extra moist.
- Wrap in plastic wrap and let it mature for a few days for a deeper flavor.
SERVING & STORAGE
- Serve fresh or let the flavors develop over a few days for a richer taste.
- Store in an airtight container for up to 2 weeks at room temperature or freeze for longer storage.
Enjoy your incredible fruitcake!
