Fruit Cake

Indulge in the rich and festive flavors of fruit cake, a timeless dessert that brings together a medley of dried fruits and nuts. Perfect for holiday celebrations or special occasions, this cake is not just delicious but also deeply aromatic, making it an ideal centerpiece for your dessert table. Whether enjoyed on its own or paired with a cup of tea, this fruit cake promises to be a delightful treat for everyone.

Ingredients

• 2 cups mixed dried fruits (raisins, currants, cherries)
• 1 cup chopped nuts (walnuts, almonds)
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 cup orange juice
• 1/4 cup brandy (optional)
• 1 tsp vanilla extract

Servings and Cooking Time

This recipe yields about 12 servings. Preparation time is approximately 30 minutes, with a cooking time of 1 hour.

Nutritional Value

Per serving (1 slice, approximately 100g):
– Calories: 350
– Total Fat: 15g
– Saturated Fat: 5g
– Cholesterol: 70mg
– Sodium: 150mg
– Total Carbohydrates: 50g
– Dietary Fiber: 2g
– Sugars: 25g
– Protein: 5g

Step-by-Step Cooking Process

1. Preheat your oven to 325°F (160°C) and grease a 9-inch round cake pan.
2. In a bowl, mix together the dried fruits and nuts with 1/4 cup of flour to prevent sticking.
3. In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. In another bowl, combine the remaining flour, baking powder, cinnamon, and nutmeg.
6. Gradually add the dry ingredients to the wet mixture, alternating with orange juice and brandy.
7. Fold in the floured fruits and nuts until evenly distributed.
8. Pour the batter into the prepared cake pan and spread evenly.
9. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Alternative Ingredients

You can replace the mixed dried fruits with your favorite varieties, such as apricots or figs. For a nut-free version, simply omit the nuts or substitute them with seeds such as sunflower or pumpkin seeds. Additionally, you can use applesauce instead of butter for a lighter cake.

Serving and Pairings

Fruit cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It also complements a warm cup of tea or coffee, making it a perfect treat for afternoon gatherings or festive celebrations.

Storage and Reheating

Store your fruit cake in an airtight container at room temperature for up to one week. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a month. You can also freeze it for up to six months. To reheat, simply warm slices in the oven for a few minutes.

Cooking Mistakes

• Not soaking the fruits beforehand can lead to a dry cake.
• Overmixing the batter can result in a dense texture.
• Using cold ingredients can affect the cake’s rise.
• Not greasing the pan properly may cause sticking.
• Ignoring baking times can lead to undercooked or burnt cake.
• Not allowing the cake to cool completely before slicing can result in crumbling.
• Forgetting to preheat the oven can affect baking results.

Helpful Tips

• Use fresh, high-quality dried fruits for the best flavor.
• Wrap the cake in cheesecloth soaked in brandy for extra moisture.
• Allow the cake to age for a few days for enhanced flavors.
• Experiment with spices like ginger or cloves for a unique twist.
• Always measure ingredients accurately for the best results.

FAQs

What is the best way to store fruit cake?

Store fruit cake in an airtight container at room temperature for up to a week. For longer freshness, refrigerate or freeze it, ensuring it’s well wrapped to prevent drying out.

Can I make fruit cake ahead of time?

Yes, fruit cake can be made weeks in advance. In fact, its flavor improves with time. Wrap it tightly and store it in a cool, dry place.

Is fruit cake gluten-free?

You can make a gluten-free version by using gluten-free flour instead of all-purpose flour. Check all other ingredients to ensure they are gluten-free.

How long does fruit cake last?

When stored properly, fruit cake can last up to a month in the refrigerator and up to six months in the freezer.

Can I add fresh fruits to the fruit cake?

Fresh fruits can alter the moisture content of the cake. It’s best to stick with dried fruits for the best texture and flavor.

Is fruit cake suitable for vegans?

You can adapt the recipe to be vegan by using plant-based butter and eggs, or substitutes like applesauce or flaxseed meal for binding.

How can I enhance the flavor of my fruit cake?

Soaking the dried fruits in alcohol or juice overnight adds depth. You can also experiment with spices and extracts to create a unique flavor profile.

Conclusion

Fruit cake is a delightful blend of flavors and textures, perfect for any celebration. With its rich ingredients and festive spirit, this cake not only satisfies your sweet tooth but also brings warmth to your gatherings. So, gather your ingredients and enjoy making this timeless treat!

Fruit Cake

A delightful and moist fruit cake, perfect for celebrations, featuring a mix of dried fruits and nuts.

Print Pin Rate

Course: Dessert

Cuisine: International

Keyword: fruit cake, dessert, holiday baking, festive recipes

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 12 servings

Calories: 350kcal

Ingredients

• 2 cups mixed dried fruits raisins, currants, cherries
• 1 cup chopped nuts walnuts, almonds
• 1 cup unsalted butter softened
• 1 cup brown sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 cup orange juice
• 1/4 cup brandy optional
• 1 tsp vanilla extract

Instructions

• Preheat your oven to 325°F (160°C) and grease a 9-inch round cake pan.
• In a bowl, mix together the dried fruits and nuts with 1/4 cup of flour.
• Cream together the softened butter and brown sugar until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• Combine the remaining flour, baking powder, cinnamon, and nutmeg in another bowl.
• Gradually add the dry ingredients to the wet mixture, alternating with orange juice and brandy.
• Fold in the floured fruits and nuts until evenly distributed.
• Pour the batter into the prepared cake pan and spread evenly.
• Bake for 1 hour or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Calories: 350kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Fiber: 2g