Fruit Cake
User Reviews
5
Fruit Cake
Description
Fruit Cake incorporates a variety of dried fruits—apricots, dark and golden raisins, figs, and crystallized ginger—that are soaked in rum or brandy overnight to plump and infuse flavor. The batter uses spiced flour with cinnamon, ground ginger, nutmeg, and baking powder, blended with soft butter, brown sugar, eggs, and vanilla extract. Folded into the batter are soaked fruits, candied cherries, and mixed chopped nuts such as almonds, pecans, or walnuts, which add chewiness and crunch.
The cake is baked slowly at 300°F for about two hours to ensure thorough cooking and moisture retention, creating a dense texture that holds the suspended fruits and nuts evenly. The recipe emphasizes proper technique for soaking fruit to enhance flavor and distribution through the batter, resulting in a rich and complex profile with warming spices and the boozy depth of brandy or rum.
Fruit cake is best sliced with a serrated knife to preserve the crumb and is traditionally served during holidays or special occasions. It improves in flavor when allowed to rest after baking as the ingredients meld. Non-alcoholic versions can substitute apple cider or orange juice for soaking, for those avoiding alcohol. Precise measuring and gentle mixing help avoid dryness or toughness.
This cake can be made well ahead to develop flavor, making it a practical holiday baking choice.
Ingredients
- 2 cups dried apricot chopped (320g
- 1 cup golden raisins (160g)
- 1 cup raisins 160g, dark
- 1 cup figs chopped (160g, dried
- ½ cup crystallized ginger 80g, chopped
- 1 cup rum plus more for brushing (240mL, or brandy
- 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 butter softened (226g, unsalted
- 1½ cups light brown sugar (330g)
- 3 large egg
- 1 tablespoon vanilla extract
- 1 cup candied cherries chopped (160g)
- 1 cup nuts almonds, pecans, or walnuts) (140g, chopped
Instructions
- In a medium bowl, combine the apricots, raisins, figs, crystallized ginger, and rum or brandy. Stir well. Cover and let the fruit soak for at least 4 hours or overnight, stirring occasionally.
- Preheat the oven to 300°. Grease 2 (9x5-inch) loaf pans, and line with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, salt, ground ginger, and nutmeg.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until well incorporated before adding the next. Beat in the vanilla.
- With the mixer on low speed, gradually add the flour mixture, beating just until combined. Using a spatula, fold in the soaked fruit (along with any remaining liquid), candied cherries, and nuts. (The batter will be very thick.) Divide the batter evenly among both prepared pans.
- Bake for 2 hours or until a wooden pick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then remove the cakes and place on a wire rack. Generously brush the tops and sides of each cake with rum or brandy. Cool completely.
- To store, wrap the cakes tightly in plastic wrap for 6 to 8 weeks. Or, wrap in cheesecloth soaked with rum or brandy and keep in an airtight container for several weeks to age.
Notes
- Soak the dried fruits in rum or brandy for at least 4 hours or overnight to plump and flavor them well.
- For nonalcoholic versions, replace the liquor with apple cider or orange juice without losing depth of flavor.
- Fold the batter thoroughly to evenly distribute fruits and nuts, ensuring every slice has good texture.
- Use a serrated knife to slice the cake cleanly without crushing the crumb.
- The flavor improves if you begin baking the cake several days in advance, allowing it to mature.
- Measure flour by weight or properly spoon and level the cup to avoid a dry texture.
- Use room temperature eggs and avoid overmixing to keep the cake tender instead of dense.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 83g | 28% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 65mg | 22% |
| Sodium | 165mg | 7% |
| Potassium | 520mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 47g | 94% |
| Vitamin A | 994IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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