Easy Fruitcake
User Reviews
4.9
Easy Fruitcake
Description
The recipe begins by cooking dried fruit with water and sugar briefly to plump and soften the fruit, which is then drained and dried before folding into the batter. The batter combines eggs beaten with sugar until light, then incorporates measured all-purpose flour and melted unsalted butter. Attention to flour measuring affects the final crumb, using the fluff and sprinkle method or weighing ingredients for accuracy.
Baked in a parchment-lined loaf pan, the cake yields a moist texture punctuated with softened fruit pieces providing bursts of sweetness and chew. The relatively straightforward ingredients and method make this fruitcake approachable without complex soaking or aging.
This fruitcake can be served sliced as a dessert or snack. Baking at 350°F (or reduced for convection ovens) ensures even cooking through the center. Use of parchment and a well-fitted pan allows easy removal and clean edges.
Ingredients
- ¼ cup water (4 Tbsp)
- 1 Tbsp sugar
- 1½ cups dried fruit mix (I use Trader Joe’s dried fruit mix)
- 3 egg at room temperature, large, 50 g each, without shell
- ¾ cup sugar
- 1½ cups all-purpose flour weigh your flour; for weights, click the Metric button; or use the “fluff and sprinkle“ method and level it off
- 1 tsp baking powder
- 10½ Tbsp butter melted, unsalted
Instructions
- Before You Start: I highly encourage you to weigh your ingredients using a kitchen scale for this recipe. For weights, click the Metric button at the top of the recipe to convert the measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need.
- In a small saucepan, cook ¼ cup water and 1 Tbsp sugar on high heat. After boiling, add 1½ cups dried fruit mix and cook for 1–2 minutes. Drain well and set aside to cool down. Squeeze out the water and pat dry with a paper towel.
- Preheat the oven to 350ºF (180ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Place a piece of parchment paper in a baking dish (8½ x 4½ x 2½ inches, 22 x 11 x 6 cm) and spray the paper with oil.
To Make the Batter
- Beat 3 large eggs (50 g each w/o shell) and ¾ cup sugar in a stand mixer until the mixture gets fluffy.
- With a fine-mesh strainer, sift 1½ cups all-purpose flour (plain flour) and 1 tsp baking powder into the mixer bowl.
- Add 10½ Tbsp unsalted butter (melted) and mix.
- Add the dried fruits and mix. Then, pour the mixture into the baking dish.
To Bake
- Bake for 40 minutes or until an inserted skewer comes out clean. Cool down on a wire rack for 5 minutes. Then, remove the cake from the baking dish by pulling out the parchment paper. You can serve it on the same day; however, it tastes much better the following day.
To Store
- Wrap the cake tightly in plastic when the cake is completely cool. Leave it at room temperature for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 2729 kcal
% Daily Value*
| Serving | 1loaf | |
| Calories | 2729kcal | 136% |
| Carbohydrates | 346g | 115% |
| Protein | 41g | 82% |
| Fat | 136g | 209% |
| Saturated Fat | 81g | 405% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 37g | 185% |
| Trans Fat | 5g | 250% |
| Cholesterol | 874mg | 291% |
| Sodium | 665mg | 28% |
| Potassium | 855mg | 18% |
| Fiber | 11g | 44% |
| Sugar | 192g | 384% |
| Vitamin A | 4490IU | 90% |
| Vitamin C | 1mg | 1% |
| Calcium | 490mg | 49% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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