Fruit Cake
Step-by-step instructions
Let’s get into the nitty-gritty of how to prepare this scrumptious fruit cake!
- Preheat your oven to 325°F (160°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt; set aside.
- In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy—this should take about 2-3 minutes using a hand mixer or stand mixer.
- Beat in the eggs one at a time, ensuring that each egg is well incorporated before adding the next.
- Stir in the orange juice, vanilla extract, lemon zest, and orange zest until well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined; avoid over-mixing to keep the cake tender.
- Fold in your chosen mixed dried fruits and chopped nuts until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing out the top with a spatula.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow your cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely before slicing.
Best ways to enjoy it
This fruit cake can be served in various delightful ways. You might enjoy it plain, allowing the rich flavors to shine through. Alternatively, a dusting of powdered sugar or a drizzle of cream cheese frosting can elevate each slice to a new level of indulgence. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. It also goes wonderfully with a cup of tea or a glass of mulled wine, making it a fabulous choice for festive gatherings.
Keeping leftovers fresh
To keep your fruit cake in perfect condition, wrap it tightly in plastic wrap and store it at room temperature. If you want to extend its shelf life, consider refrigerating it for up to a week. You can also freeze the fruit cake; just make sure it’s properly wrapped to prevent freezer burn. When you’re ready to enjoy it, simply let it thaw at room temperature, and it will taste just as delicious.
Helpful cooking tips
Here are a few tips to ensure your fruit cake turns out perfectly every time:
- Make sure your butter is at room temperature to ensure it creams properly with the sugar.
- For an extra punch of flavor, consider soaking the dried fruits in orange juice or a splash of your favorite liqueur for an hour before mixing them into the batter.
- Take care not to over-bake; keep an eye on the cake in the last few minutes to avoid dryness.
Creative twists
Feel free to get creative with this recipe! You can add chocolate chips for a sweet contrast or use different spices like cardamom or ginger for a unique flair. For a vegan version, substitute eggs with flax eggs and use plant-based butter along with a non-dairy milk instead of orange juice. No matter how you choose to modify it, this fruit cake remains an adaptable favorite.
Common questions
How long does it take to prepare this fruit cake?
The total time, including mixing and baking, is about 1.5 to 2 hours, making it a great treat that isn’t overly time-consuming.
Can I use fresh fruits instead of dried ones?
While it’s best to stick with dried fruits, you can experiment with fresh fruits; just be mindful of the moisture content. Fresh fruits might require a different recipe altogether due to their higher water content.
Can I store the fruit cake at room temperature?
Yes, the fruit cake can stay at room temperature for up to a week when properly wrapped. Avoid storing it in a warm place to maintain its texture and flavor.
This fruit cake is more than just a dessert; it’s a lovely tradition rich with history and full of flavor. With its delightful mix of fruits and nuts, it’s sure to bring everyone together around the table. Enjoy baking!
Moist Fruit Cake
Ingredients
Method
- Preheat your oven to 325°F (160°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt; set aside.
- In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, ensuring that each egg is well incorporated before adding the next.
- Stir in the orange juice, vanilla extract, lemon zest, and orange zest until well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined; avoid over-mixing.
- Fold in the mixed dried fruits and chopped nuts until evenly distributed.
- Pour the batter into the prepared cake pan, smoothing out the top.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
