Rich, moist, and packed with dried fruits and nuts, this classic fruit cake is a staple for holiday celebrations. Its deep flavor and hearty texture make it the perfect centerpiece for your festive dessert table. Whether you’re a long-time fan or trying it for the first time, this fruit cake will surely become a holiday favorite.
How to Make Fruit Cake
Making a fruit cake may sound complex, but it’s easier than you think! With just a bit of planning and the right ingredients, you can create a delicious and beautiful cake that’s perfect for the season.
Step-by-Step Instructions
- Prepare the Ingredients: Soak your dried fruits in brandy or orange juice overnight to enhance their flavor.
- Preheat the Oven: Set your oven to 325°F (160°C) and grease a 9-inch cake pan. Line the bottom with parchment paper.
- Mix the Wet Ingredients: Cream together the butter and brown sugar until fluffy. Add eggs one at a time, followed by vanilla extract.
- Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.
- Fold in Fruits and Nuts: Gradually mix the dry ingredients into the wet ingredients. Add the soaked fruits and chopped nuts, folding gently to combine.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Store: Let the cake cool completely, then wrap it in parchment paper and aluminum foil. Store in an airtight container to let the flavors mature.
Fruit Cake
4
servings30
minutes40
minutesIngredients
- For the Cake:
1 cup unsalted butter, softened
1 cup brown sugar
4 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt- For the Fruits and Nuts:
2 cups mixed dried fruits (raisins, cranberries, apricots, etc.)
1/2 cup chopped nuts (walnuts, pecans, or almonds)
1/2 cup brandy or orange juice (for soaking)
Directions
- Soak dried fruits in brandy or orange juice overnight.
- Preheat the oven to 325°F (160°C) and prepare a 9-inch cake pan.
- Cream butter and sugar, add eggs, and mix in vanilla.
- Combine dry ingredients and mix into wet ingredients.
- Fold in soaked fruits and nuts, then pour the batter into the pan.
- Bake for 1 hour and 30 minutes, let cool, and store in an airtight container.
FAQ
Q: How far in advance can I make this fruit cake?
A: You can make this fruit cake up to a month in advance. Store it in an airtight container and occasionally brush it with brandy to keep it moist.
Q: Can I freeze fruit cake?
A: Yes, fruit cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to three months.
Q: Can I use fresh fruits instead of dried fruits?
A: Fresh fruits are not recommended as they contain too much moisture, which could affect the texture of the cake.
Q: How do I prevent the fruit from sinking to the bottom?
A: Toss the dried fruits in a bit of flour before mixing them into the batter to help distribute them evenly.
