Heavenly Moist Fruit Cake
Ingredients:
- 2 cups (250g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (200g) brown sugar
- ½ cup (100g) white sugar
- 1 cup (230g) unsalted butter, softened
- 3 large eggs, at room temperature
- ½ cup (120ml) milk or buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 ½ cups (240g) mixed dried fruits (raisins, cranberries, chopped apricots, dates)
- ½ cup (80g) glazed cherries, halved
- ½ cup (70g) chopped nuts (optional)
- 2 tablespoons orange juice (for soaking fruits)
Directions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9-inch loaf pan.
2. In a bowl, combine the mixed dried fruits and orange juice. Let soak for at least 30 minutes to plump up.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a large bowl, cream the butter with brown and white sugars until light and fluffy.
5. Add eggs one at a time, beating well after each addition.
6. Stir in vanilla extract and orange zest.
7. Gradually add the dry ingredients to the wet mixture alternately with milk, starting and ending with dry ingredients. Mix until just combined.
8. Fold in soaked fruits with any remaining liquid, glazed cherries, and nuts if using.
9. Pour batter into the prepared pan and smooth the top.
10. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
11. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: Approximately 320 kcal per serving | Servings: 10 servings
Tips:
Use buttermilk instead of milk for a richer, tangy flavor that complements the spices.
Wrap the cooled cake in plastic wrap and let it rest for 24 hours to enhance moisture and flavor.