Yearning for a slice of nostalgia? This old fashioned moist fruit cake recipe is your ticket to a bygone era of baking bliss. Packed with juicy fruits and a hint of spice, it’s a holiday favorite that’s sure to impress.
Why This Recipe Works
- The combination of dried fruits soaked in rum or brandy overnight ensures a deep, rich flavor.
- Using brown sugar instead of white adds a molasses-like depth that complements the fruits perfectly.
- The slow baking process at a low temperature guarantees a moist cake every time.
- A touch of spice blend (cinnamon, nutmeg, and allspice) brings warmth and complexity to the cake.
- The addition of nuts provides a delightful crunch, contrasting the soft, fruity interior.
Ingredients
- 2 cups mixed dried fruits (raisins, currants, chopped dates, and candied peel), soaked overnight in 1/2 cup rum or brandy
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 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
- 1/4 tsp ground allspice
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/4 cup milk
Equipment Needed
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 300°F (150°C). Line the bottom of your cake pan with parchment paper and lightly grease the sides. This ensures your cake won’t stick and makes for an easy release. Tip: Soaking the fruits overnight not only plumps them up but also infuses them with flavor, making every bite a boozy delight.
Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes. The mixture should look almost like a caramel paste. This step is crucial for creating a tender cake crumb.
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, and spices. Gradually add the dry ingredients to the butter mixture, alternating with the milk, to avoid overmixing. Tip: Overmixing can lead to a tough cake, so mix just until the flour disappears.
Fold in Fruits and Nuts
Drain the soaked fruits, reserving any leftover liquid. Gently fold the fruits and chopped nuts into the batter until evenly distributed. The reserved liquid can be brushed over the baked cake for extra moisture and flavor.
Bake to Perfection
Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. The low and slow baking ensures the cake stays moist. Tip: If the top starts browning too quickly, loosely cover it with foil.
Tips and Tricks
For an even more decadent cake, consider brushing the baked cake with additional rum or brandy and letting it sit wrapped tightly for a few days before serving. This allows the flavors to meld and intensify. Another pro tip is to toast the nuts before adding them to the batter for an extra layer of flavor. If you’re not a fan of alcohol, orange juice can be a great non-alcoholic alternative for soaking the fruits. Lastly, ensure all your ingredients are at room temperature to achieve a uniformly mixed batter.
Recipe Variations
- For a tropical twist, substitute the traditional dried fruits with a mix of pineapple, mango, and papaya, soaked in coconut rum.
- Chocolate lovers can add 1/2 cup of chocolate chips to the batter for a fruity-chocolatey combo.
- Make it gluten-free by using a 1:1 gluten-free flour blend instead of all-purpose flour.
- For a nut-free version, simply omit the nuts or replace them with seeds like sunflower or pumpkin for crunch.
- Spice it up by adding a pinch of ground cloves or ginger to the spice mix for an extra kick.
Frequently Asked Questions
Can I make this cake without alcohol?
Absolutely! You can soak the fruits in orange juice, apple juice, or even tea for a non-alcoholic version. The key is to plump up the fruits, so any flavorful liquid will do. Just ensure you soak them for the same amount of time to achieve the desired texture.
How long does this fruit cake last?
This fruit cake can last up to a month when stored properly. Wrap it tightly in plastic wrap and keep it in an airtight container at room temperature. For longer storage, you can refrigerate it for up to 3 months or freeze it for up to a year. Just thaw it overnight at room temperature before serving.
Can I use fresh fruits instead of dried?
While dried fruits are traditional for their concentrated flavor and longer shelf life, you can use fresh fruits in a pinch. Just be aware that fresh fruits will release more moisture during baking, which might affect the cake’s texture. Reduce the milk slightly to compensate, and consider baking the cake a bit longer if needed.
Summary
This old fashioned moist fruit cake is a celebration of flavors and textures, perfect for any occasion. With its rich fruitiness, subtle spice, and tender crumb, it’s a recipe that stands the test of time. Whether you stick to the classic version or experiment with variations, it’s sure to become a cherished favorite.
