Fruit Cake is a rich dense cake often made with a variety of dried fruits, nuts, and spices. It’s typically soaked in alcohol such as rum, brandy, or whiskey, which helps preserve it and enhances its flavors. Here’s a simple recipe to make a delicious holiday 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)
Instructions:
1. Soak the Fruits (Optional): If using alcohol, soak the dried fruits and candied ginger (if using) in rum or brandy for at least 6 hours, or overnight. This adds moisture and flavor to the fruit. Alternatively, you can soak in orange juice for a non-alcoholic version.
2. 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.
3. Dry Ingredients: In a bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
4. Cream Butter and Sugar: In a separate bowl, beat the softened butter and brown sugar until light and fluffy, about 3-5 minutes.
5. 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).
6. Combine: Gradually fold the dry ingredients into the wet ingredients. Once combined, fold in the soaked fruits, nuts, and orange zest (if using). Be careful not to overmix.
7. 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. You may need to cover the top with foil after an hour of baking to prevent over-browning.
8. Cool and Store: Allow the cake to cool completely in the pan. Once cooled, you can drizzle with additional alcohol (rum or brandy) and wrap it in cheesecloth soaked in the same alcohol. Store in an airtight container, and it will keep for several weeks. For even better flavor, allow it to sit for a few days before serving.