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Here’s a recipe for the Best Fruit Cake Ever moist, flavorful, and perfect for the holidays or any special occasion!
Ingredients
For the cake:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs
- ½ cup (120ml) orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 cup (150g) mixed dried fruit (raisins, currants, or sultanas)
- 1 cup (150g) mixed candied fruit (cherries, pineapple, etc.)
- 1 cup (100g) chopped nuts (walnuts, pecans, or almonds)
- 1 cup (240ml) dark rum or brandy (optional)
- ½ cup (75g) dried apricots, chopped
- ½ cup (50g) dried figs, chopped
- 1 cup (150g) chopped dates
- 1 cup (150g) unsweetened applesauce
For the glaze:
- ¼ cup (60ml) apricot preserves or fruit jelly
- 2 tbsp water
Instructions
1. Prepare the cake batter
- Preheat your oven to 325°F (165°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and spices (cinnamon, nutmeg, ginger). Set aside.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the orange juice, zest, and vanilla extract.
2. Add the fruits and nuts
- Gently fold the dried fruits, candied fruits, apricots, figs, dates, and nuts into the batter. If desired, add the rum or brandy for extra flavor.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Stir in the applesauce until smooth.
3. Bake the fruitcake
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
4. Glaze the fruitcake
- In a small saucepan, combine apricot preserves and water. Heat over low heat, stirring until smooth and slightly thin.
- Brush the glaze over the cooled fruitcake to add a beautiful shiny finish.
5. Serve and enjoy
- Once the glaze has set, slice and enjoy the Best Fruit Cake Ever! This cake can be stored in an airtight container for up to 1 week and gets even better with age.
Tips
- For extra flavor, you can soak the dried fruits in rum or brandy for a few hours or overnight before adding them to the batter.
- If you prefer a less sweet fruitcake, you can reduce the sugar and glaze.
- This fruitcake can be made ahead of time for holidays, and it often tastes even better after a few days.
Enjoy this deliciously moist and flavorful fruitcake the perfect treat for any occasion!
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