Old Fashioned Fruit Cake
User Reviews
5
Old Fashioned Fruit Cake
Description
The Old Fashioned Fruit Cake brings together a variety of dried fruits and nuts blended into a spiced batter poured into loaf pans and baked at a low temperature. The combination of sultanas, currants, dates, and candied peels with walnuts and almonds creates a dense texture with bursts of chewy fruit and crunchy nuts throughout. The use of allspice and cinnamon adds warm notes, balanced by the subtle sweetness of grape juice in the batter. After baking, the cake is wrapped in rum-soaked cheesecloth, allowing the flavors to mature and the texture to become moist and tender over at least a week.
The slow baking process helps the cake develop an even golden brown crust without overcooking. The soaking method with rum both preserves and enriches the loaf, contributing to its signature taste. This cake can be served plain or accompanied by tea or coffee, making it suitable for holiday gatherings or as an indulgent treat. Storing it wrapped in the refrigerator or freezer extends its shelf life up to several months.
For best results, allow the cake to rest covered for at least a week to fully absorb the rum and meld flavors. Wrapping with clean cheesecloth ensures gradual infusion and protection. The cake's sturdy texture holds well through storage and can be sliced thick for serving.
Ingredients
- 12 ounces sultana raisins
- 4 ounces currants dried
- 4 ounces candied citrus peel chopped
- 4 ounces dates chopped, pitted
- 8 ounces candied cherries roughly chopped, red and/or green
- 4 ounces walnuts chopped
- 1 ounce almonds chopped, blanched
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon ground allspice
- ¼ teaspoon cinnamon
- ½ cup butter unsalted
- ½ cup granulated sugar
- 3 egg
- 2 tablespoons grape juice
- 4 ounces dark rum optional
Instructions
- Place all chopped fruits and nuts in a medium bowl. Stir to combine
- Preheat the oven to 300°F.
- Whisk flour, baking powder, allspice, and cinnamon in a bowl and set aside.
- In a large bowl cream butter and sugar with an electric mixer on medium speed until soft and fluffy.
- Add eggs, one at a time, beating after each addition. Add grape juice.
- Add dry ingredients a bit at a time, mixing after each addition. Fold in the fruit mixture.
- Line two 8-inch x 4-inch cake pans with parchment paper. Fill the cake pans and bake for 70-80 minutes or until evenly browned.
- Remove from the oven and let the cakes cool in the pan for 45 minutes. Lift out of the pans and cool completely on a wire rack.
- Soak two pieces of cheesecloth with rum and wrap around each loaf. Cover, and let sit for at least a week. Repeat the process if desired. The cake may also be served plain.
Notes
- Wrap the cooled fruit cake tightly with rum-soaked cheesecloth and store in a cool place for at least one week to enhance flavor and moisture.
- Keep the fruit cake refrigerated tightly wrapped; it can be stored for up to 3 months in the fridge or up to 6 months in the freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570 | 29% |
| Carbohydrates | 98g | 33% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 74mg | 25% |
| Sodium | 124mg | 5% |
| Potassium | 696mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 47g | 94% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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