Rich & Moist Fruit Cake Recipe

Ah, the beloved fruit cake—a holiday tradition that often evokes strong feelings, both good and bad. But when made right, a fruit cake can be a delicious, rich, and moist treat that becomes the highlight of your festive table. Imagine a cake that’s dense yet tender, packed with plump, juicy dried fruits, nuts, and warm spices, all soaked in a generous splash of brandy or rum. This isn’t your average fruit cake; it’s a labor of love that fills your home with the comforting aroma of the holidays. Whether you’re a long-time fan or a curious newcomer, this recipe will make you a believer in the magic of a well-made fruit cake.

Recipe Summary:
This Rich & Moist Fruit Cake is a decadent treat that’s perfect for the holiday season. Loaded with an array of dried fruits, nuts, and warm spices, this cake is baked low and slow to develop deep flavors. A splash of brandy or rum enhances the cake’s richness, making it a festive dessert that pairs wonderfully with a cup of tea or a glass of holiday cheer. It’s the kind of cake that gets better with time, so don’t be afraid to make it ahead and let it mature to perfection.

Personal Story:
Every year, as the holiday season approaches, this fruit cake becomes a centerpiece in our kitchen. My family looks forward to it with great anticipation, knowing that each bite will bring the comforting flavors of the season. My grandmother used to make a similar cake, and I remember watching her soak the fruits and nuts, her hands moving with practiced ease. Now, I carry on the tradition, and it’s become a ritual that I cherish. The best part? Seeing the smiles on my family’s faces as they savor each rich, moist slice. It’s a taste of the holidays that we all treasure.

Why This Rich & Moist Fruit Cake?

Selling Points:

• Packed with Flavor: Loaded with a variety of dried fruits, nuts, and warm spices that create a deeply flavorful cake.
• Perfectly Moist: The combination of butter, eggs, and brandy (or rum) ensures a moist and tender crumb.
• Make-Ahead Friendly: This cake gets better with time, making it ideal for preparing ahead of the holiday rush.
• Holiday Tradition: A classic recipe that brings warmth and nostalgia to any festive gathering.
• Versatile: Customize with your favorite fruits, nuts, and spirits to make it your own.

How to Make Rich & Moist Fruit Cake:

1. Prepare the Fruits:
   A day or two before baking, combine the dried fruits, candied peel, and zest in a bowl. Pour over the brandy or rum, cover, and let the mixture soak, stirring occasionally to ensure even absorption.
2. Preheat the Oven:
   Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
3. Mix the Dry Ingredients:
   In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt.
4. Cream the Butter and Sugar:
   In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Add the molasses and vanilla extract, mixing until smooth.
5. Combine and Fold:
   Gradually fold the sifted dry ingredients into the butter mixture, stirring just until combined. Fold in the soaked fruit mixture and chopped nuts until evenly distributed.
6. Bake the Cake:
   Pour the batter into the prepared cake pan, smoothing the top. Bake in the preheated oven for 2 to 2½ hours, or until a skewer inserted into the center comes out clean. If the top of the cake browns too quickly, cover it with foil during the last hour of baking.
7. Cool and Store:
   Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, brush the cake with additional brandy or rum, wrap it tightly in plastic wrap, and store it in an airtight container. For best results, let the cake mature for at least a week before serving, brushing with more brandy or rum every few days.

Tips:

 

• Let it Mature: The flavor of the fruit cake improves with time. Make it a few weeks ahead, and store it in a cool, dark place.
• Moisture Control: To keep your cake from drying out, periodically brush it with brandy or rum.
• Avoid Overmixing: Mix the batter just until combined to avoid a dense texture.

Substitutions and Variations:

• Fruit Options: Use your favorite dried fruits like apricots, figs, or cranberries.
• Nut-Free: Omit the nuts if you prefer or have allergies, and add extra dried fruit instead.
• Non-Alcoholic Version: Replace the brandy or rum with apple juice or orange juice for a non-alcoholic version.

Make a Healthier Version:

• Lower Sugar: Reduce the sugar by using a sugar substitute or less sweet dried fruits.
• Whole Grain: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Lightened Version: Replace some of the butter with applesauce to reduce fat content.

Closing:
And there you have it! A Rich & Moist Fruit Cake that’s sure to become a beloved part of your holiday traditions. This cake is all about bringing warmth and joy to your festive table, and we can’t wait to hear how it turns out for you. Happy baking, and don’t forget to explore our other seasonal recipes for more inspiration!

Categories:
Dessert, Holiday, Baking, Christmas

Tags:
Fruit Cake, Holiday Baking, Christmas Cake, Traditional Desserts, Make-Ahead Recipes

Frequently Asked Questions:

1. Can I freeze fruit cake?
   Yes, wrap it tightly in plastic wrap and then in foil before freezing. Thaw it at room temperature when ready to serve.
2. How long does fruit cake last?
   When properly stored, fruit cake can last for several months, improving in flavor over time.
3. Can I make this cake without alcohol?
   Absolutely! Substitute the brandy or rum with apple juice or orange juice.
4. What type of nuts work best in fruit cake?
   Walnuts, pecans, or almonds are great choices, but feel free to use your favorite nuts.
5. Why is my fruit cake dry?
   Overbaking or not adding enough moisture can cause dryness. Ensure your fruits are well-soaked and check the cake early to avoid overbaking.
6. How do I prevent the fruit from sinking?
   Toss the dried fruits in a bit of flour before adding them to the batter to help them stay evenly distributed.

Rich & Moist Fruit Cake Recipe

3 from 14 votes

Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• 1 cup 1 unsalted butter, softened

• 1 cup 1 brown sugar, packed

• 4 large 4 eggs

• 1 1 ½ cups all-purpose flour

• 1 tsp 1 baking powder

• ½ tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• ¼ tsp ground allspice

• ¼ tsp salt

• 1 cup 1 chopped nuts (walnuts, pecans, or almonds)

• 1 1 ½ cups mixed dried fruits (raisins, currants, sultanas, chopped dates, etc.)

• ½ cup chopped candied citrus peel

• ¼ cup dark molasses or treacle

• ⅓ cup brandy or rum (plus more for soaking and brushing)

• 1 tsp 1 vanilla extract

• Zest of 1 orange and 1 lemon

Directions

• Prepare the Fruits:
• day or two before baking, combine the dried fruits, candied peel, and zest in a bowl. Pour over the brandy or rum, cover, and let the mixture soak, stirring occasionally to ensure even absorption.
• Preheat the Oven:
• Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
• Mix the Dry Ingredients:
• In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt.
• Cream the Butter and Sugar:
• In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Add the molasses and vanilla extract, mixing until smooth.
• Combine and Fold:
• Gradually fold the sifted dry ingredients into the butter mixture, stirring just until combined. Fold in the soaked fruit mixture and chopped nuts until evenly distributed.
• Bake the Cake:
• Pour the batter into the prepared cake pan, smoothing the top. Bake in the preheated oven for 2 to 2½ hours, or until a skewer inserted into the center comes out clean. If the top of the cake browns too quickly, cover it with foil during the last hour of baking.
• Cool and Store:
• Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, brush the cake with additional brandy or rum, wrap it tightly in plastic wrap, and store it in an airtight container. For best results, let the cake mature for at least a week before serving, brushing with more brandy or rum every few days.

Follow US on Pinterest

Follow @middleeastsector on Pinterest