Fruit cake is a timeless holiday tradition, enjoyed for its dense, moist texture and rich flavor. Packed with dried fruits, nuts, and warm spices, this cake is the perfect festive treat. Whether you’re making it for Christmas or as a special homemade gift, this recipe will impress every time.
Fruit Cake :
If you’re looking for a cake that’s both flavorful and long-lasting, fruit cake is the answer! This old-fashioned recipe features a delightful mix of dried fruits, nuts, and spices soaked in a hint of liquor or juice for extra depth. It’s a must-have for any festive celebration.
History of the Recipe :
cake dates back to ancient Rome, where it was made with pomegranate seeds, nuts, and barley mash. Over time, the recipe evolved, becoming popular in Europe during the Middle Ages when dried fruits and spices became widely available. Today, fruit cake is a beloved holiday dessert worldwide, often made weeks in advance to allow the flavors to mature.
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Fruit Cake
Ingredients
- 2 cup mixed dried fruits (raisins, cherries, cranberries, apricots)
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 1/2 cup orange juice (or brandy/rum for soaking)
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/4 cup molasses or honey
- 1 tsp vanilla extract
- Zest of 1 orange
Instructions
- Soak the dried fruits in orange juice (or brandy/rum) for at least 24 hours.
- Preheat oven to 300°F (150°C). Grease and line a loaf or bundt pan with parchment paper.
- In a large bowl, cream butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, salt, cinnamon, nutmeg, and allspice.
- Gradually mix dry ingredients into the wet mixture.
- Stir in molasses, vanilla extract, and orange zest.
- Fold in soaked dried fruits and nuts.
- Pour batter into the prepared pan and smooth the top.
- Bake for 2 hours or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before wrapping it tightly to store.
Notes
- The longer the fruit soaks, the richer the flavor.
- For best results, age the cake for at least a week before serving.
- Store in an airtight container for up to a month.
Tips for Fruit Cake :
- Brush the cake with extra liquor or juice every few days for extra moisture.
- Use a mix of different dried fruits for a complex flavor.
- If storing for a long time, wrap in parchment and aluminum foil before refrigerating.
FAQs for Fruit Cake :
Q: Can I make this cake alcohol-free?
A: Yes! Simply use orange juice or apple cider instead of alcohol.
Q: How long can I store cake?
A: Wrapped properly, it can last for up to a month at room temperature and even longer in the fridge.
Q: Can I freeze fruit cake?
A: Yes! Wrap it tightly and freeze for up to 6 months. Thaw before serving.
Q: What can I use instead of molasses?
A: Honey or maple syrup are great substitutes for molasses.
Conclusion :
cake is a holiday classic that only gets better with time. Whether enjoyed with a cup of tea, gifted to loved ones, or served as a festive treat, this rich, moist cake will bring joy to every celebration. Try it today and enjoy a taste of tradition!