10/27/2024
Fruit cake recipe
Heavenly Moist Fruitcake
Ingredients:
For the Fruit Mix:
1 1/2 cups raisins
1 1/2 cups mixed dried fruit (chopped apricots, cranberries, cherries, etc.)
1/2 cup candied citrus peel
1/2 cup chopped nuts (walnuts, pecans, or almonds)
1/2 cup rum or orange juice (for soaking the fruit)
For the Cake Batter:
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
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Zest of 1 orange and 1 lemon
1/4 cup molasses or honey
1/4 cup brandy or rum (optional, for brushing)
Instructions:
Prepare the Fruit Mix:
In a large bowl, combine the raisins, mixed dried fruits, candied citrus peel, and chopped nuts. Pour in the rum or orange juice, cover, and let soak for at least 4 hours (preferably overnight) to plump the fruit and infuse flavor.
Preheat the Oven:
Preheat your oven to 300°F (150°C). Grease a loaf pan or bundt pan and line the bottom with parchment paper for easy removal.
Make the Cake Batter:
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, making sure to fully incorporate each before adding the next.
In a separate bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the butter mixture, mixing well. Stir in the orange and lemon zest and the molasses or honey.
Combine and Bake:
Fold the soaked fruit mixture into the cake batter, stirring until evenly distributed.
Pour the batter into the prepared pan and smooth the top.
Bake in the preheated oven for 2 to 2 1/2 hours, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover loosely with aluminum foil halfway through the baking time.
Optional Brandy or Rum Brushing:
Once the fruitcake is out of the oven, let it cool in the pan for about 15 minutes. If you want to make it extra moist, brush the top with a little brandy or rum while it’s still warm.
Store and Age:
Let the fruitcake cool completely before removing it from the pan. For best results, wrap it tightly in plastic wrap and let it age in the refrigerator for at least a few days before serving. This allows the flavors to deepen, and the cake will become even more moist.
Serve and enjoy this wonderfully moist and flavorful fruitcake! It's great on its own or with a dollop of whipped cream or a side of tea.
