Description
This traditional Homemade Fruit Cake is a rich and moist British dessert perfect for the holiday season. It combines a blend of dried fruits, nuts, and a hint of warm spices like cinnamon, nutmeg, and cloves, all soaked in orange juice and optionally aged with dark rum or brandy for enhanced flavor and moistness. Baked slowly at a low temperature, this fruit cake offers a dense, flavorful treat ideal for festive gatherings.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 1 cup orange juice
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- Optional: ¼ cup dark rum or brandy for soaking
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Fruits and Nuts
- 2 cups mixed dried fruits (such as raisins, currants, chopped dates, dried cherries)
- 1 cup chopped candied citrus peel
- 1 cup chopped nuts (walnuts or pecans)
Instructions
- Prepare the Pan: Preheat your oven to 300°F (150°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and brown sugar together until the mixture is light and fluffy, ensuring an airy base for the cake.
- Add Eggs: Incorporate the eggs one at a time, beating thoroughly after each addition to fully blend and maintain the mixture’s smooth texture.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter and sugar mixture, alternating with orange juice and molasses. Stir gently to blend everything evenly without overmixing.
- Add Flavorings: Stir in the vanilla extract thoroughly to infuse the batter with fragrance.
- Fold in Fruits and Nuts: Carefully fold in the mixed dried fruits, chopped candied citrus peel, and chopped nuts until everything is evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared loaf pan and spread the top evenly. Bake in the preheated oven for 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely.
- Optional Soak and Maturation: Once the cake is warm, you may brush the top with dark rum or brandy for extra flavor. Wrap the cake tightly and allow it to mature for several days before serving to enhance its taste and moistness.
Notes
- Soaking the dried fruits overnight in orange juice or rum prior to baking enriches the cake’s flavor and texture.
- For the best taste and moisture, allow the cake to rest for at least 24 hours before slicing and serving.
- This cake improves with age; storing it wrapped for several days or weeks intensifies its flavor, making it ideal for holiday preparations.
