Rich & Moist Fruit Cake Recipe
Fruit cake is a classic dessert enjoyed during special occasions, especially around holidays. This Rich & Moist Fruit Cake is packed with flavor and texture, making it a treat for the senses. With a variety of dried fruits and warm spices, this cake is perfect for sharing with family and friends.
Why Make This Recipe
Making your own fruit cake allows you to control the ingredients and customize the flavors to your liking. This recipe is simple and results in a cake that is rich, moist, and full of delightful surprises with every bite. Whether you are celebrating a holiday or just want a delicious cake to enjoy, this recipe is sure to impress.
How to Make Rich & Moist Fruit Cake
Ingredients:
- 100 g dried apricots
- 100 g dried prunes
- 100 g currants
- 75 g golden raisins
- 50 g glace candied cherries
- 50 g mixed citrus peel
- 2 – 2.5 cups of rum or unsweetened apple/orange juice
- 200 g plain flour
- 2 tsp baking powder
- 1.5 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground ginger
- 0.5 tsp ground nutmeg
- 175 g unsalted butter (softened at room temperature)
- 200 g brown sugar
- 2 large eggs
- 1 tbsp golden syrup
- 1 tbsp milk
- 3 tbsp sweet rum or fruit juice (from reserved soaking liquid)
- 100 g walnuts (chopped)
- 1–2 tbsp brandy or liquor of your choice (for brushing)
Directions:
- Prepare and soak the fruit mix by cutting larger dried fruits into small pieces. Place all the fruits in a bowl and cover with rum or juice. Soak overnight. Drain before baking.
- Preheat the oven to 150°C (300°F) and prepare a 9 x 5-inch loaf pan. Sift together the flour, baking powder, and spices.
- Cream the softened butter and brown sugar together. Then, add the eggs one at a time, mixing well after each addition. Gradually add the dry ingredients, golden syrup, milk, and the reserved soaking liquid. Fold in the drained fruit and chopped walnuts.
- Pour the batter into the prepared loaf pan and bake for 2 to 2.5 hours in a water bath. Let the cake cool on a wire rack.
- For added flavor and moisture, optionally brush the cooled cake with brandy and store it in an air-tight container. Continue to brush weekly for best results.
How to Serve Rich & Moist Fruit Cake
This fruit cake is delightful on its own but can also be served with a dollop of cream or a scoop of ice cream. A simple sprinkle of powdered sugar can add a touch of elegance.
How to Store Rich & Moist Fruit Cake
Store the fruit cake in an air-tight container at room temperature. It can also be wrapped in plastic wrap and then placed in a container for longer storage. The cake can last for several weeks and may even taste better as it ages.
Tips to Make Rich & Moist Fruit Cake
- Soaking the fruits is crucial for developing rich flavors, so don’t skip this step!
- Make sure the butter is at room temperature for easier mixing.
- Check the cake for doneness with a toothpick; it may take different times based on your oven.
Variation
You can easily customize this fruit cake by adding different types of dried fruits like figs or dates, or by using different nuts. You can also replace the spices based on your preference.
FAQs
Can I use fresh fruits instead of dried fruits?
No, fresh fruits contain too much moisture and will make the cake soggy. Dried fruits are perfect for this recipe as they add concentrated flavor.How long can I keep the fruit cake?
If stored properly in an air-tight container, the fruit cake can last for several weeks. For the best flavor, consume it within a month.Is it necessary to use alcohol in the recipe?
No, you can use unsweetened apple or orange juice instead of the rum to soak the fruits. Just be aware that the flavor may be slightly different.
Enjoy making and sharing your Rich & Moist Fruit Cake!
Print
Rich & Moist Fruit Cake
- Total Time: 210 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A deliciously rich and moist fruit cake packed with dried fruits and warm spices, perfect for special occasions.
Ingredients
- 100 g dried apricots
- 100 g dried prunes
- 100 g currants
- 75 g golden raisins
- 50 g glace candied cherries
- 50 g mixed citrus peel
- 2 – 2.5 cups rum or unsweetened apple/orange juice
- 200 g plain flour
- 2 tsp baking powder
- 1.5 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground ginger
- 0.5 tsp ground nutmeg
- 175 g unsalted butter (softened at room temperature)
- 200 g brown sugar
- 2 large eggs
- 1 tbsp golden syrup
- 1 tbsp milk
- 3 tbsp sweet rum or fruit juice (from reserved soaking liquid)
- 100 g walnuts (chopped)
- 1 – 2 tbsp brandy or liquor of your choice (for brushing)
Instructions
- Prepare and soak the fruit mix by cutting larger dried fruits into small pieces. Place all the fruits in a bowl and cover with rum or juice. Soak overnight. Drain before baking.
- Preheat the oven to 150°C (300°F) and prepare a 9 x 5-inch loaf pan. Sift together the flour, baking powder, and spices.
- Cream the softened butter and brown sugar together. Then, add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients, golden syrup, milk, and the reserved soaking liquid. Fold in the drained fruit and chopped walnuts.
- Pour the batter into the prepared loaf pan and bake for 2 to 2.5 hours in a water bath. Let the cake cool on a wire rack.
- For added flavor and moisture, optionally brush the cooled cake with brandy and store it in an air-tight container. Continue to brush weekly for best results.
Notes
Soaking the fruits is crucial for developing rich flavors. The cake can be served with cream or ice cream, and can last several weeks when stored properly.
- Prep Time: 60 minutes
- Cook Time: 150 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: fruit cake, holiday dessert, baking, dried fruits