why make this recipe
This Heavenly Moist Fruitcake is a delightful treat that brings warmth and joy to any gathering. It is perfect for special occasions like holidays and family celebrations. The combination of dried fruits, nuts, and warm spices makes this cake full of flavor and incredibly moist. It’s a homemade classic that is both easy to make and loved by many.
how to make Heavenly Moist Fruitcake
Ingredients :
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 ½ cups mixed dried fruits (raisins, currants, candied cherries, apricots)
- ½ cup orange juice (or brandy)
- 1 cup chopped nuts (walnuts or pecans)
- Zest of 1 orange and 1 lemon
Directions :
Preparation
- Preheat the oven to 300°F (150°C). Grease and line an 8-inch round cake pan.
- Soak dried fruits in orange juice or brandy for at least 1 hour (or overnight).
Mixing
3. Cream butter and brown sugar together until fluffy. Then, beat in the eggs one at a time.
4. In a separate bowl, combine flour, baking powder, and spices. Gradually fold this dry mixture into the wet mixture.
Incorporating Additions
5. Stir in the soaked fruits, nuts, and citrus zest. Don’t forget to add any remaining soaking liquid.
Baking
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 2.5 hours or until a skewer inserted into the center comes out clean. Once done, cool the cake for 20 minutes in the pan before transferring it to a wire rack.
how to serve Heavenly Moist Fruitcake
To serve the Heavenly Moist Fruitcake, slice it into wedges and plate it on a beautiful serving dish. You can enjoy it plain, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. This cake is perfect for tea time or as a dessert after meals.
how to store Heavenly Moist Fruitcake
Store the Heavenly Moist Fruitcake in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag. This way, it can last for up to three months. When ready to enjoy, simply thaw it in the refrigerator overnight.
tips to make Heavenly Moist Fruitcake
- For richer flavor, use aged brandy to soak the fruits.
- Ensure the butter is softened properly to create a fluffy batter.
- Don’t skip the soaking step for the dried fruits; it adds moisture and flavor.
- You can experiment with different nuts or dried fruits based on your preference.
variation (if any)
For a twist on the traditional recipe, try adding dark chocolate chips or even a splash of almond extract for an extra depth of flavor. You could also replace the mixed dried fruits with tropical fruits like mangoes and pineapple for a fun change.
FAQs
Q: Can I use fresh fruits instead of dried fruits?
A: Fresh fruits do not work well in fruitcake recipes because they have too much moisture and can make the cake soggy. Dried fruits are recommended for the best texture and flavor.
Q: How can I prevent the cake from over-baking?
A: To prevent over-baking, check the cake about 15 minutes before the suggested time. If the top is browning too quickly, you can cover it loosely with aluminum foil.
Q: Can I make this fruitcake ahead of time?
A: Yes, you can make the fruitcake ahead of time. In fact, many people recommend letting it sit for a few days before serving to allow the flavors to develop. Just make sure to store it properly.
Heavenly Moist Fruitcake
Ingredients
Method
- Preheat the oven to 300°F (150°C). Grease and line an 8-inch round cake pan.
- Soak the dried fruits in orange juice or brandy for at least 1 hour (or overnight).
- Cream the butter and brown sugar together until fluffy. Then, beat in the eggs one at a time.
- In a separate bowl, combine flour, baking powder, and spices. Gradually fold this dry mixture into the wet mixture.
- Stir in the soaked fruits, nuts, and citrus zest. Don’t forget to add any remaining soaking liquid.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 2.5 hours or until a skewer inserted into the center comes out clean. Once done, cool the cake for 20 minutes in the pan before transferring it to a wire rack.