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Fruit Cake

Fruit Cake
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This ultimate Fruit Cake recipe features a rich blend of dried fruits, nuts, and warm spices, delivering a moist and flavorful dessert perfect for holidays and special occasions. Easy to prepare and fully customizable, this classic cake offers tender crumb and comforting aromas that suit both beginners and seasoned bakers alike.

Ingredients

Scale

Dried Fruits

  • 1 cup raisins
  • 1 cup currants
  • 1 cup chopped dried apricots

Chopped Nuts

  • 1 cup walnuts or pecans, chopped

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice

Dry Ingredients

  • 2 1/2 cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

  1. Prepare the Fruit Mix: Chop all dried fruits and nuts into bite-sized pieces. Toss them with 1 tablespoon of flour to ensure they stay evenly distributed and prevent sinking during baking.
  2. Cream Butter and Sugar: Beat the softened butter and brown sugar together in a large bowl until light and fluffy, which is essential for a moist and tender cake crumb.
  3. Add Eggs and Flavorings: Incorporate eggs one at a time, fully mixing each before adding the next. Then mix in vanilla extract, orange zest, and orange juice to create layers of flavor.
  4. Combine Dry Ingredients: Sift together flour, baking powder, cinnamon, nutmeg, and cloves in a separate bowl. Gradually fold this dry mixture into the wet ingredients carefully to avoid overmixing.
  5. Fold in Fruit and Nuts: Gently fold the floured dried fruits and chopped nuts into the batter until evenly combined, helping to keep the cake moist and flavorful throughout.
  6. Bake the Cake: Pour the batter into a greased and lined cake tin. Bake at 325°F (160°C) for about 90 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely before removing from the tin.

Notes

  • Use room temperature ingredients for even mixing and smooth batter consistency.
  • Coat dried fruits with flour to prevent them from sinking during baking.
  • Bake at a low temperature for a longer time to keep the cake moist and avoid burning.
  • Wrap the cooled cake in foil and let it rest to enhance flavor melding.
  • Lightly toast the nuts beforehand to boost aroma and deepen nutty flavor.

Nutrition

Keywords: fruit cake, holiday cake, dried fruit cake, classic fruit cake, moist fruit cake, festive dessert

Find it online: https://sophiespace.com/fruit-cake/