Description
This homemade fruit cake is a moist, flavorful dessert bursting with a medley of mixed dried fruits, nuts, and warm spices. Enhanced by optional rum or brandy soaking, it offers a delightful balance of sweetness and spice perfect for festive occasions or comforting everyday treats.
Ingredients
Scale
Soaking Ingredients
- 1 1/2 cups mixed dried fruit (raisins, currants, chopped dates, etc.)
- 1/2 cup chopped candied ginger
- 1/2 cup chopped walnuts or pecans
- 1/4 cup dark rum or brandy (optional, for soaking)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/4 cup fresh orange juice
- 1 tsp vanilla extract
- 1/4 cup milk
Garnish
- 1/2 cup chopped pecans or almonds (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper to prevent sticking.
- Soak Fruits (Optional): If using rum or brandy, combine the mixed dried fruits, candied ginger, and nuts in a bowl. Pour the alcohol over the mixture and let it soak for at least 1 hour, or overnight for best flavor, stirring occasionally to distribute.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and cloves. Set aside to incorporate the spices evenly.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and brown sugar until the mixture is light and fluffy, which will help create a tender cake texture.
- Add Eggs and Liquids: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to incorporate fully. Next, stir in the fresh orange juice, vanilla extract, and milk to build a moist batter base.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in Soaked Fruits: Fold in the soaked fruit and nut mixture evenly throughout the batter, ensuring each bite is packed with flavor. Pour the batter into your prepared pan and smooth the surface with a spatula.
- Bake the Cake: Bake in the preheated oven for 50-60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. If the top browns too quickly, cover loosely with foil for the last 15 minutes to prevent burning.
- Cool the Cake: After baking, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely to room temperature.
- Optional Flavor Enhancing Soak and Garnish: Once cooled, optionally soak the cake with a little more rum or brandy by wrapping it tightly in plastic wrap and letting it rest for a few days to deepen flavors. Before serving, garnish with chopped pecans or almonds if desired.
Notes
- Soaking the fruits overnight in rum or brandy intensifies the flavor and moistness of the cake.
- Covering the cake with foil during baking prevents excessive browning while ensuring thorough cooking.
- Use parchment paper for easy removal and cleaner presentation.
- Letting the cake rest for a few days after baking enhances richness and flavor complexity.
- This cake freezes well if tightly wrapped, ideal for preparing ahead of time.
