Introduction
Dive into the magic of the holiday season with our Heavenly Moist Fruitcake! Bursting with dried fruits, nuts, and a splash of your favorite flavors, this fruitcake is sure to steal the spotlight at any gathering! Perfect for holidays or whenever you need a sweet moment.
Detailed Ingredients with measures
- For the Fruit Mixture:
- 2 cups mixed dried fruits (raisins, currants, dried cherries, apricots, etc.)
- 1 cup nuts (walnuts, pecans, or almonds), chopped
- 1 cup orange juice (or rum for soaking)
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
- For the Cake Batter:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- For Garnish (optional):
- Maraschino cherries
- Whole nuts
- Candied fruits
Preparation Time
- Prep Time
- 20 mins
- Cook Time
- 60-70 mins
- Total Time
- A bit over 3 hours, not accounting for those good flavors coming together overnight!
- Yield
- 1 loaf
Directions
1. Soak It Up! In a bowl, mix up your dried fruits, nuts, orange juice (or rum), orange zest, and vanilla. Let them soak for at least 2 hours—or overnight for a flavor bomb!
2. Preheat & Prep. Preheat your oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan. Parchment is your best friend here!
3. Mix the Magic. In a large bowl, cream together butter and brown sugar until fluffy. Beat in the eggs one at a time. In a separate bowl, whisk your dry ingredients: flour, baking powder, cinnamon, nutmeg, ginger, and salt. Slowly add to the wet mix and stir in your fruit mixture.
4. Bake to Perfection. Pour into your loaf pan and top with cherries, nuts, or candied fruits if you wish. Bake for 60-70 minutes—your house will smell amazing! Test with a toothpick for doneness.
5. Cool & Savor. Let the cake cool in the pan for 15 minutes, then transfer it to a rack. Wrap it up and let those flavors mingle for at least 24 hours before slicing. Patience is key!
Nutritional Info
Each slice is an approximate joy!
Enjoy every bite, and may your holidays be as rich and wonderful as this cake!
Detailed Directions and Instructions
Soak It Up!
In a bowl, mix up your dried fruits, nuts, orange juice (or rum), orange zest, and vanilla. Let them soak for at least 2 hours—or overnight for a flavor bomb!
Preheat & Prep
Preheat your oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan. Parchment is your best friend here!
Mix the Magic
In a large bowl, cream together butter and brown sugar until fluffy. Beat in the eggs one at a time. In a separate bowl, whisk your dry ingredients: flour, baking powder, cinnamon, nutmeg, ginger, and salt. Slowly add to the wet mix and stir in your fruit mixture.
Bake to Perfection
Pour into your loaf pan and top with cherries, nuts, or candied fruits if you wish. Bake for 60-70 minutes—your house will smell amazing! Test with a toothpick for doneness.
Cool & Savor
Let the cake cool in the pan for 15 minutes, then transfer it to a rack. Wrap it up and let those flavors mingle for at least 24 hours before slicing. Patience is key!
Notes
Prep Time
Prep Time: 20 mins
Total Marvelous Time
Total Marvelous Time: A bit over 3 hours, not accounting for those good flavors coming together overnight!
Cook techniques
Soaking the Fruits
Allow your dried fruits and nuts to soak in orange juice or rum for enhanced flavor and moisture.
Proper Creaming
Cream butter and brown sugar until fluffy to incorporate air for a lighter cake texture.
Separating Dry Ingredients
Whisk together the dry ingredients separately before adding to ensure even distribution and a better rise.
Baking and Testing
Bake at 325°F (160°C) and check for doneness using a toothpick; it should come out clean when the cake is ready.
Cooling Effectively
Let the cake cool in the pan before transferring it to a rack to prevent it from breaking.
FAQ
Can I use fresh fruits instead of dried?
Fresh fruits may add excess moisture and alter the cake’s texture; it’s recommended to stick with dried fruits.
How long can I store the fruitcake?
Fruitcake can be stored in an airtight container for several weeks; some even improve with age!
Can I use a different type of alcohol for soaking?
Absolutely! Feel free to experiment with various spirits like whiskey or brandy.
What can I do if my fruitcake is too dry?
Try adding a simple syrup to moisten or serve it with a sauce or ice cream.
Is it necessary to let the flavors meld overnight?
While it’s not required, allowing the cake to rest intensifies the flavors and improves the overall taste.
Conclusion
Enjoy every bite, and may your holidays be as rich and wonderful as this cake!
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