Zesty and full of flavor, this fruit cake recipe is a must-try for anyone looking to add a sweet touch to their dessert table. Perfect for holidays, birthdays, or just because, this cake is packed with juicy fruits and a moist, tender crumb that will have everyone asking for seconds.
Why This Recipe Works
- The combination of dried and candied fruits offers a perfect balance of sweetness and texture.
- Soaking the fruits in rum or juice overnight enhances their flavor and moisture.
- A slow bake at a low temperature ensures the cake is evenly cooked without drying out.
- The addition of spices like cinnamon and nutmeg adds a warm, comforting aroma.
- This recipe is versatile, allowing for various substitutions based on dietary preferences.
Ingredients
- 2 cups mixed dried fruits (raisins, currants, chopped dates)
- 1 cup candied cherries, halved
- 1/2 cup candied pineapple, chopped
- 1/2 cup dark rum or orange juice
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Equipment Needed
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Instructions
Step 1: Prepare the Fruits
Combine the mixed dried fruits, candied cherries, and candied pineapple in a large bowl. Pour the dark rum or orange juice over the fruits, ensuring they are fully submerged. Cover the bowl with plastic wrap and let it sit overnight at room temperature. This step is crucial for plumping up the fruits and infusing them with flavor.
Step 2: Preheat and Prepare the Pan
Preheat your oven to 300°F (150°C). Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides with butter. This ensures the cake releases easily after baking.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This creates a smooth base for your cake batter.
Step 4: Add Eggs and Dry Ingredients
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Avoid overmixing to keep the cake tender.
Step 5: Fold in Fruits and Bake
Gently fold the soaked fruits into the batter using a rubber spatula. Pour the batter into the prepared cake pan and smooth the top. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Tips and Tricks
For an extra moist cake, brush the top with a little more rum or juice after baking. If you’re short on time, you can microwave the fruits with the liquid for 2 minutes instead of soaking overnight. Always use room temperature ingredients for a smoother batter. To prevent the fruits from sinking to the bottom, toss them in a tablespoon of flour before folding into the batter. For a richer flavor, consider adding a teaspoon of vanilla extract or almond extract to the batter.
Recipe Variations
- For a non-alcoholic version, use apple juice or tea instead of rum.
- Add nuts like walnuts or pecans for extra crunch.
- Substitute the mixed dried fruits with your favorites, such as apricots or figs.
- For a gluten-free option, use a gluten-free flour blend.
- Top the cake with a cream cheese frosting for a decadent twist.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! Fruit cake actually tastes better after a few days as the flavors have more time to meld. Just wrap it tightly in plastic wrap and store it at room temperature for up to a week.
How do I store leftover fruit cake?
Store any leftovers in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. You can also freeze slices wrapped in plastic wrap and foil for up to three months.
Can I use fresh fruits instead of dried?
While you can use fresh fruits, keep in mind that they will add more moisture to the cake, which might affect the texture. If using fresh, reduce the amount of liquid in the recipe slightly.
Summary
This fruit cake recipe is a timeless classic, perfect for any celebration. With its moist crumb, flavorful fruits, and warm spices, it’s sure to be a hit. Follow the tips and variations to make it your own, and enjoy the delicious results!
