Heavenly Moist Fruitcake is a delightful, rich, and flavorful cake often made with a variety of dried fruits, nuts, spices, and sometimes soaked in alcohol for added depth. The moistness typically comes from the fruits themselves and the use of ingredients like butter, eggs, and sometimes a little bit of honey or syrup. Here’s a simple recipe to make a delicious, moist fruitcake:
Ingredients:
- 2 cups mixed dried fruits (raisins, currants, chopped dried apricots, etc.)
- 1 cup chopped candied ginger (optional but adds a nice kick)
- 1 cup mixed nuts (walnuts, pecans, almonds)
- 1/2 cup dark rum or brandy (for soaking the fruit and nuts)
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
- 1/4 cup honey or molasses (optional for extra moisture and richness)
- 2 tablespoons orange juice (optional for added flavor)
Instructions:
- Soak the dried fruit and nuts:
- In a medium bowl, combine the dried fruit and nuts with the rum or brandy. Let them soak for at least 4 hours, or overnight if possible, to rehydrate and infuse the flavors.
- Preheat the oven:
- Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan or a loaf pan with parchment paper.
- Prepare the batter:
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder, spices, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Stir in the vanilla extract, citrus zest, honey (or molasses), and orange juice.
- Fold in the soaked fruit and nuts:
- Gently fold the soaked fruit and nuts into the batter. Be careful not to over-mix, as you want the fruit and nuts to be evenly distributed without breaking them up too much.
- Bake the cake:
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for about 1.5 to 2 hours, or until a toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, cover it loosely with foil and continue baking.
- Cool and age the cake:
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. For the best flavor, wrap the cooled cake tightly in plastic wrap and let it age for at least a few days before serving. You can also wrap it in cheesecloth soaked in rum or brandy for extra moisture and flavor.
- Serve:
- Slice and enjoy! The cake will continue to improve in flavor as it ages. For an extra indulgent treat, serve it with a dollop of whipped cream or a sprinkle of powdered sugar.
Enjoy your heavenly, moist fruitcake!
