Who doesn’t love a slice of moist and flavorful fruit cake? Whether it’s for a festive occasion or just a cozy evening treat, a good fruit cake can elevate any moment. In this article, we’ll explore a delightful recipe that promises not only a super moist texture but also a burst of fruity and spicy flavors. Let’s dive into the ingredients and steps to create this culinary delight.
Ingredients
Here’s what you’ll need to gather before starting:
- Flour: 228 g (1 3/4 cup)
- Butter: 226 g (2 sticks/1 cup)
- Brown sugar: 100 g (1/2 cup)
- Molasses: 45 g (3 tbsp) (can use brown sugar instead)
- Eggs: 3
- Cinnamon powder: 1 tsp
- Ground All spices: 1 tsp
- Baking powder: 1 tsp
- Salt: 1/2 tsp
- Water: 180 ml (3/4 cup)
- Zest of 1 orange
- Zest of 1 lemon
- Dry Fruits and nuts: 600-800 g
- Raisins: 175 g
- Dried Cranberries: 200 g
- Prunes: 200 g
- Dates: 100 g
- Chopped Pecans: 75 g
Instructions
Step 1. Boil the dry fruits
- In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar, molasses, and water. Bring to a boil.
- Simmer over moderately high heat for 3-4 minutes, stirring occasionally.
- Remove from the heat and let stand for 45 minutes or until it is cool.
Step 2. Add all the rest of ingredients
- Add the lightly beaten eggs and vanilla extract (optional).
- Incorporate the nuts.
- Mix in the flour mixture which includes flour, baking powder, salt, ground spices, and zest of orange and lemon. Avoid adding spices and zest into the boil mix to preserve their fresh aroma.
Step 3. Bake the fruit cake
- Transfer the batter into a prepared pan (7 or 8 inches).
- Bake in the center of the oven at 320°F for about 75-90 minutes, until a toothpick inserted in the center comes out clean.
- Larger baking trays may require slightly less baking time.
- Let the cake cool completely.
- Unmold the cake and transfer it to a serving platter.
Conclusion
There you have it, a scrumptious super moist fruit cake ready to be enjoyed! With its rich blend of spices, abundance of dried fruits, and moist texture, this cake is sure to become a favorite among your family and friends. Remember, the flavor and texture of the cake improve significantly if allowed to rest overnight, so exercise patience for the best results.
FAQs
- Can I use different types of dried fruits and nuts in this recipe? Absolutely! Feel free to customize the dry fruits and nuts according to your preference or what you have on hand.
- Can I omit the spices if I’m not a fan of them? While spices add depth of flavor, you can certainly adjust or omit them according to your taste buds.
- How should I store the fruit cake? Store the fruit cake in an airtight container at room temperature for up to a week, or in the refrigerator for longer shelf life.
- Can I make this fruit cake in advance for a special occasion? Yes, in fact, making the cake a day ahead allows the flavors to meld and intensify, resulting in an even more delicious cake.
- Can I freeze this fruit cake? Absolutely! Wrap the cooled cake tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving for best results.
