Fruit Cake Recipe
Indulge your senses in the delightful symphony of flavors and textures that define the classic Fruit Cake Recipe. This timeless dessert boasts a rich blend of mixed dried fruits, including succulent raisins, tender currants, and sweet chopped dates, creating a mosaic of sweetness in every bite. Nuts, such as walnuts and almonds, provide a satisfying crunch, complementing the chewiness of the fruits.
Crafted with care and precision, the Fruit Cake is a testament to the art of baking. The velvety batter, infused with warm spices like cinnamon, nutmeg, and cloves, envelops the fruits and nuts, creating a harmonious fusion of seasonal aromas. The addition of unsweetened applesauce adds a hint of natural sweetness and moistness to the cake.
Fruit Cake Recipe
Equipment
- Electric mixer
- Mixing bowls
- Wooden Spoon or Spatula
- 9-inch round cake pan
- Parchment paper
- Cooling rack
- Aluminum foil
- Toothpick or cake tester
- Small bowl for soaking fruits (if using brandy or rum)
Ingredients
- 1 cup dried figs chopped
- 1 cup dried apricots chopped
- 1 cup pitted dates chopped
- 1 cup candied cherries chopped
- 1 cup candied orange peel chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 4 eggs beaten
- 1/2 cup brandy or rum optional
Instructions
- Prepare the Fruits:If using brandy or rum, soak the mixed dried fruits in a small bowl, covering them with the liquor. Let them soak for at least a few hours or overnight for a richer flavor.
- Preheat the Oven:Preheat your oven to 325°F (163°C). Grease the cake pan and line the bottom with parchment paper for easy removal.
- Cream the Butter and Sugar:In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy.
- Add Eggs and Vanilla:Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients:In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Combine Wet and Dry Mixtures:Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in Fruits and Nuts:Drain the soaked fruits, if applicable, and fold them into the batter along with the chopped nuts. Add the applesauce and mix until well combine
- Bake:Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:Allow the fruit cake to cool in the pan for about 15 minutes, then transfer it to a cooling rack to cool completely.
- Optional Soaking:If desired, you can brush the top of the cooled fruit cake with additional brandy or rum for added flavor.
- Storage:Once completely cooled, wrap the fruit cake in aluminum foil and store it in an airtight container. Fruit cakes tend to improve with age, so you can make it ahead of time.
Notes
Enjoy your classic fruit cake!
