Fruit Cake

Fruit cake is a timeless treat, often associated with holidays and special occasions. With its rich blend of fruits and nuts, it offers a delightful balance of sweetness and texture. Follow this classic recipe to create a moist and flavorful fruit cake that will impress your family and friends.

Tasting Notes

This fruit cake boasts a dense, moist crumb filled with the natural sweetness of dried fruits and the nutty richness of pecans or walnuts. The blend of spices adds depth and warmth, making it a perfect accompaniment to a cup of tea or coffee.

Ingredients

• 1 cup chopped dates
• 1 cup chopped dried apricots
• 1 cup raisins
• 1 cup chopped candied cherries
• 1 cup chopped candied pineapple
• 1 cup chopped pecans or walnuts
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 cup brandy or orange juice

Kitchen Equipment

• Mixing bowls
• Electric mixer
• 9-inch round cake pan
• Parchment paper
• Cooling rack

Instructions

1. Preheat your oven to 325°F (165°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, combine the dates, apricots, raisins, cherries, pineapple, and nuts. Set aside.
3. In another bowl, cream together the butter and brown sugar until light and fluffy.
4. Beat in the eggs, one at a time, until well incorporated.
5. In a separate bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice.
6. Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
7. Stir in the fruit and nut mixture until evenly distributed.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. Once cooled, poke holes in the top of the cake with a toothpick and drizzle the brandy or orange juice over the top.
12. Allow the cake to sit for a few hours or overnight to allow the flavors to meld before serving.

Pro Tips

• Soaking the dried fruits in brandy or orange juice overnight before using them in the recipe can enhance their flavor and moisture.
• For a richer flavor, you can substitute some of the brandy or orange juice in the recipe with dark rum.
• Store the fruit cake in an airtight container at room temperature for up to a week, or freeze it for longer storage.

Variations

• Add a handful of chopped almonds or pistachios for extra crunch.
• Replace some of the dried fruits with others you prefer, such as figs, cranberries, or currants.
• Experiment with different spices, such as cardamom or ginger, to customize the flavor profile of your fruit cake.

FAQs