Fruit cake is a deliciously dense and festive cake packed with mixed dried fruits, nuts, and often a splash of booze for extra cheer.
Strap on your aprons, because we’re diving into the wacky world of fruit cake! This isn’t your grandma’s fruit cake—though she might approve. We’ll take you step-by-step, ensuring your fruit cake is the star of any holiday table. Get ready for some fruity fun!
About Fruit Cake
This fruit cake is a luscious, festive, and boozy delight perfect for the holidays. Embedded with juicy bits of fruits and nuts, every bite screams joy and warmth. It’s like a flavor party in your mouth, and every crumb is an esteemed guest.
- Cooking Method: Baking
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Cuisine Type: Dessert
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup mixed dried fruits (raisins, currants, and candied peel)
- 3/4 cup chopped nuts (walnuts, pecans, or almonds)
- 1/2 cup dark rum or brandy
- 1/4 cup orange juice
- 1 tbsp orange zest
Cooking Instructions
- Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan.
- Cream together the butter and brown sugar until fluffy. This is an arm workout, so get pumping!
- Add the eggs one at a time, beating well after each addition. All for one and one for all!
- In a separate bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Hit those dry ingredients with a flavor combo punch.
- Gradually add the flour mixture to the butter mixture, mixing until just combined. No over-mixing shenanigans!
- Fold in the dried fruits, nuts, rum or brandy, orange juice, and zest with a spatula. Gentle like a lazy cat stretching in the sun.
- Pour the batter into the prepared pan. Smooth the top like a zen garden, peaceful and serene.
- Bake in the preheated oven for about 2 hours or until a toothpick inserted into the center comes out clean. Your patience will be rewarded!
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This is your cake’s zen time.
- Wrap the cooled cake in plastic wrap and store in an airtight container. If you can resist, let it stand for a few days before slicing. The cake and flavors mature like a fine wine.
Suggestions
- If you want a non-alcoholic version, substitute the rum or brandy with apple juice.
- Switch up the nuts with your favorites – pistachios and hazelnuts add a nice twist!
- Top the cake with a light dusting of powdered sugar or drizzle with a simple glaze for extra pizzazz.
- For added moisture, periodically brush the cake with a bit of rum or fruit juice while it cools down.
