This uncomplicated Fruit Cake is often considered to be one of the most traditional Christmas desserts. A simple and speedy dessert, it still manages to impress with both its appearance and its flavour. Because it is loaded with holiday favourites such as dried fruits, nuts, and warm spices, it is an excellent choice for sharing with both friends and family during the holiday season.
The holidays wouldn’t be the same without this fruit cake, which gets its signature flavour from candied fruit, nuts, and spices. Because it is so tender, moist, and flavorful, you won’t even miss the store-bought variety once you take a bite out of this one. It has stood the test of time as a customer favorite, and the fact that this recipe produces two loaves means that it also works wonderfully as a gift. This dessert can be made with any kind of dried fruit and liqueur that strikes your fancy.
Although it has a bit of a buzz to it, the alcohol in it helps the fruit cake stay fresh for weeks, making it an excellent choice for making ahead of time. If you make the cake ahead of time, the flavours will have more time to meld, which will result in an even more delicious end product.
INGREDIENTS REQUIRED FOR THE RECIPE
- A fruit cake must have fruit filling; otherwise, it can’t be called a fruit cake. The foundation of my homemade fruit mix is comprised of dried apricots, dried figs, raisins, crystallised ginger, and candied cherries. You are free to use any dried fruit you like; the important thing is to maintain the same total weight throughout the recipe.
- Nuts, such as almonds, pecans, walnuts, or a combination of these, that have been finely chopped.
- If you follow my advice and make the fruit cake with all-purpose flour, rather than self-rising flour, the finished product won’t be heavy and dry.
- If you want your cake to rise to its full potential, you should only use baking powder from recently opened packages.
- The warm and comforting flavour of the cake is a result of the spices that are baked into it.
- Utilize brown sugar in place of white sugar in a cake if you want the flavour to be richer and more caramelised. When added to the mixer, brown sugar ought to be in a liquid state.
- If you want to make this recipe, you should use large eggs. Not only do the eggs impart flavour and moisture, but they also contribute to the batter’s ability to remain cohesive.
MEASUREMENTS FOR INGREDIENTS
- 2 cups dried apricots chopped (320g)
- 1 cup golden raisins (160g)
- 1 cup dark raisins (160g)
- 1 cup dried figs chopped (160g)
- ½ cup chopped crystallized ginger (80g)
- 1 cup rum or brandy plus more for brushing (240mL)
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ¾ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter softened (226g)
- 1½ cups light brown sugar (330g)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup candied cherries chopped (160g)
- 1 cup chopped nuts (almonds, pecans, or walnuts) (140g)
- Calories: 534kcal
- Carbohydrates: 83g
- Protein: 7g
- Fat: 18g
- Saturated Fat: 8g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 6g
- Trans Fat: 0.5g
- Cholesterol: 65mg
- Sodium: 165mg
- Potassium: 520mg
- Fiber: 5g
- Sugar: 47g
- Vitamin A: 994IU
- Vitamin C: 1mg
- Calcium: 84mg
- Iron: 3mg
DIRECTIONS FOR MAKING THIS RECIPE
- In a medium bowl, combine the rum or brandy, crystallised ginger, dried fruits (apricots, raisins, and figs), and the rum or brandy. Combine in a thorough manner. Place the fruit in a container that can be covered and place it in the refrigerator for at least four hours, preferably overnight.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, ground ginger, and nutmeg.
3. In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter on a medium speed. Put some sugar in it, then beat it with a mixer until it becomes fluffy.
4. Incorporating each egg completely before adding the next one and continuing to beat the mixture in between each addition of an egg. Incorporate the extract of vanilla bean.
5. While continuing to beat at a low speed, gradually add the flour mixture until it is fully incorporated.
6. In step 6, combine all of the ingredients using a spatula by adding the candied cherries, the nuts and any liquid that was left over from the fruit that was soaking.
7. The mixture should be poured into two loaf pans measuring 9 by 5 inches and lined with parchment paper. After two hours in the oven, the centre should be accessible with a wooden pick and should yield no debris. After ten minutes, remove the cakes from the pans and place them on a wire rack to complete the cooling process.
8. Apply a generous amount of rum or brandy to the top and sides of each cake using a pastry brush. Place in the refrigerator to slow down the cooling process. Wrap in cheesecloth that has been soaked in rum or brandy and store in an airtight container for a few weeks to let the flavour develop naturally.
PROFESSIONAL GUIDE TO MAKING THIS RECIPE
- You can omit the booze and replace it with apple cider if you want to make a dry fruit cake instead of a wet one. Orange juice is yet another delectable selection.
- Be sure to fold the batter thoroughly and slowly so that the fruit and nuts are distributed evenly throughout the mixture. A fantastic activity for strengthening the arms!
- It is necessary to soak the fruit. The longer it is allowed to soak, the more beneficial the results will be. The longer the fruits are allowed to soak, the better the flavour of the cake will be. The dried fruit will rehydrate and become plumper with the help of the brandy or rum.
- Because of the fillings and the crumb of the cake, it is best to cut the fruit cake with a knife that has a serrated edge once it is ready to be served.
- Because the flavour of the fruit cake improves with age, getting started on it as soon as possible is something that I would highly recommend doing.
- When determining the amount of flour to use, exercise caution. If you add an excessive amount of flour, the dough will become dry, and the finished fruit cake will be dry and brittle. When it comes to measuring flour, the most reliable instrument is a scale designed for use in kitchens. If you don’t have a flour sifter, you can fluff the flour with a spoon, then sprinkle it into a measuring cup, and use a knife to level it off. If you don’t have a flour sifter, you can use a spoon to fluff the flour.
- If you overmix the cake batter, you will end up with a cake that is very dense and dry.
- When adding eggs to the batter, they should have been allowed to come to room temperature beforehand for optimal results. If eggs are allowed to come to room temperature, there is less of a chance that they will be overmixed. In the event that you forgot to leave eggs at room temperature, you can quickly bring them to temperature by placing them in a large bowl and covering them with warm water from the tap. This will take approximately 5 minutes of your time.
How many people can this dish serve?
The fact that this cake makes two breads makes it ideal for the winter holidays. One should be kept for entertaining guests, while the other should be given to a friend. Although these loaves don’t look like much, they’re packed with flavour and provide 16 servings between the two.
How long does this recipe stay good for?
Fruit cakes are particularly long-lasting because of the inclusion of dried fruits, nuts, and alcohol. Cakes can be stored for up to eight weeks when tightly wrapped in plastic. If you wrap the cake in cheesecloth that has been soaked in rum or brandy and store it in an airtight container, it will keep for weeks longer than it would if left at room temperature.
Is it possible to put this in the freezer?
Fruit cake can be frozen by first wrapping it in plastic wrap, and then in aluminium foil. Then store in the freezer for three to six months. The cake should be thawed overnight in the refrigerator and served at room temperature.
May I use alternative cake tins?
Using pans of varying sizes is not recommended, and the recipe should be made as written. You can use another pan, but the baking time and shape of the cake will change. Overbaking will cause the cake to become dry.
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