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Fruit Cake

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A rich, moist, and indulgent cake packed with colorful dried fruits and warming spices. This traditional fruit cake is perfect for holidays, special occasions, or anytime you crave a slice of this timeless classic.

Ingredients

Scale

For the Fruit Mixture:

  • 2 cups mixed dried fruits (raisins, currants, dried cherries, dried cranberries, chopped dried apricots)
  • 1 cup candied citrus peel, chopped
  • ½ cup glacé cherries, halved
  • ⅓ cup crystallized ginger, finely chopped (optional)
  • Zest of 1 orange and 1 lemon
  • ½ cup brandy, rum, or fruit juice (plus more for soaking)
  • ¼ cup orange juice

For the Cake Batter:

  • 1¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 4 large eggs, room temperature
  • 2 tablespoons molasses or treacle
  • 1 teaspoon vanilla extract
  • ½ cup chopped nuts (walnuts, pecans, or almonds)

For the Glaze (Optional):

 

  • ¼ cup apricot jam
  • 1 tablespoon water or brandy

Instructions

  1. Soak the Fruits: In a large bowl, combine all the dried fruits, candied peel, glacé cherries, crystallized ginger (if using), and citrus zests. Pour over the brandy (or rum/fruit juice) and orange juice, stir well to combine. Cover the bowl with plastic wrap and let soak at room temperature for at least 24 hours, stirring occasionally. This allows the fruits to plump up and absorb the flavors.
  2. Prepare the Baking Pan: Preheat oven to 300°F (150°C). Line an 8-inch round cake pan or 9×5-inch loaf pan with parchment paper, extending the paper up the sides. Grease the parchment paper.
  3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice until well combined.
  4. Cream the Butter and Sugar: In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Beat in the molasses and vanilla extract.
  5. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the butter mixture until just combined. Don’t overmix.
  6. Add Fruits and Nuts: Fold in the soaked fruit mixture (including any remaining liquid) and chopped nuts until evenly distributed throughout the batter.
  7. Bake the Cake: Spoon the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to remove any air bubbles. Bake for 2 to 2½ hours, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil.
  8. Feed the Cake: Remove the cake from the oven and immediately poke holes all over the top with a skewer. Brush with 2-3 tablespoons of brandy, rum, or fruit juice. Let the cake cool completely in the pan.
  9. Age the Cake (Optional but Recommended): Once cooled, remove the cake from the pan but keep it wrapped in the parchment paper. Wrap tightly in aluminum foil and store in an airtight container. For the best flavor, “feed” the cake with 1-2 tablespoons of brandy or rum once a week for 3-4 weeks, rewrapping tightly after each feeding.
  10. Apply the Glaze (Optional): When ready to serve, heat the apricot jam with water or brandy in a small saucepan until melted. Strain if needed, then brush over the top and sides of the cake for a shiny finish.

Serving Suggestions:

 

Serve thin slices with a dollop of brandy butter, whipped cream, or a slice of sharp cheddar cheese for a traditional pairing. A cup of hot tea or coffee makes the perfect accompaniment. For a festive touch, dust with powdered sugar just before serving.

Notes

Pro Tips:

  • The longer you soak the dried fruits, the more moist and flavorful your cake will be. For an extra-rich cake, soak the fruits for up to a week in the refrigerator.
  • For alcohol-free options, use apple juice, tea, or orange juice instead of brandy or rum.
  • Line the sides of your baking pan with a double layer of parchment paper that extends about 2 inches above the rim to prevent the edges from burning during the long baking time.

Common Mistakes to Avoid:

  • Rushing the baking process by using a higher temperature, which can burn the edges while leaving the center undercooked.
  • Not soaking the fruits adequately beforehand, resulting in a drier cake with hard fruit pieces.
  • Cutting the cake too soon after baking. Fruit cakes need time to mature for the flavors to develop fully.

Storage Instructions:

Properly wrapped in parchment paper and aluminum foil, fruit cake can be stored in an airtight container at room temperature for up to 1 month, or in the refrigerator for up to 6 months. For longer storage, freeze for up to 1 year. To serve after freezing, thaw overnight in the refrigerator, then bring to room temperature for the best flavor and texture.

 

Enjoy your Fruit Cake!

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