Description
This Homemade Fruit Cake is a classic, richly spiced dessert studded with a medley of soaked dried fruits and nuts, perfect for festive occasions or a comforting teatime treat. Soaked in rum or brandy for extra depth, its moist and dense crumb is enhanced with warm spices like cinnamon, nutmeg, and cloves.
Ingredients
Scale
Fruit and Nuts
- 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)
- 1/2 cup chopped pecans or almonds (optional, for garnish)
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
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 Fruit and Nuts: If using rum or brandy, combine the mixed dried fruits, candied ginger, and nuts in a bowl and pour the alcohol over them. Let the mixture soak for at least 1 hour or preferably overnight, stirring occasionally to ensure even soaking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and cloves. Set this aromatic blend aside.
- Cream Butter and Sugar: Using a large bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy, which adds air to the batter for a tender crumb.
- Add Eggs and Flavorings: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition for smooth integration. Then stir in the fresh orange juice, vanilla extract, and milk.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing which can toughen the cake.
- Fold in Soaked Fruit: Carefully fold the soaked fruit and nut mixture into the batter, ensuring even distribution for consistent bursts of flavor.
- Bake the Cake: Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. To prevent over-browning, loosely cover the cake with foil during the last 15 minutes if needed.
- Cool the Cake: 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, which helps the cake set and improves texture.
- Optional Soak and Garnish: For enhanced flavor, once cooled, wrap the cake tightly in plastic wrap and soak it with a little more rum or brandy. Let it rest for a few days. Before serving, optionally garnish the top with chopped pecans or almonds for added crunch and presentation.
Notes
- Soaking the fruit mixture overnight greatly enhances the flavor and moistness of the cake.
- Covering the cake with foil toward the end of baking prevents the top from burning.
- Storing the cake wrapped and soaked in rum/brandy for a few days mellows the flavors and keeps the cake moist.
- You can substitute nuts according to preference or dietary needs.
- This fruit cake keeps well refrigerated for up to two weeks and freezes beautifully for longer storage.
