Introduction
Fruitcake often gets an undeserved reputation, but when made right, it becomes a rich, moist, and utterly delightful treat. This heavenly moist fruitcake is packed with plump dried fruits, warm spices, and a touch of spirit to elevate it to dessert perfection. Perfect for holidays or any special occasion, it’s a recipe you’ll come back to again and again.
Ingredients
For the Fruit Mixture:
2 cups mixed dried fruits (raisins, currants, dried cherries, apricots)
1/2 cup candied citrus peel (optional)
1/4 cup rum, brandy, or orange juice (for soaking)
For the Cake Batter:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
3 large eggs
1/4 cup molasses or dark corn syrup
1 tsp vanilla extract
1/2 cup chopped nuts (walnuts, pecans, or almonds)
Optional Glaze:
1/4 cup apricot jam, warmed
2 tbsp brandy or orange juice
Directions
Prepare the Fruit Mixture:
Combine dried fruits and candied peel in a bowl. Pour rum, brandy, or orange juice over them, mixing well. Cover and let soak for at least 4 hours or overnight for best results.
Preheat the Oven and Prepare the Pan:
Preheat your oven to 300°F (150°C). Grease and line an 8-inch round or loaf pan with parchment paper.
Make the Cake Batter:<!–nextpage–>
In a medium bowl, whisk together flour, baking powder, salt, and spices.
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, then add molasses and vanilla.
Gradually add the dry ingredients, mixing just until combined. Stir in the soaked fruit mixture and nuts.
Bake the Cake:
Pour the batter into the prepared pan, spreading it evenly. Bake for 1 1/2 to 2 hours, or until a toothpick inserted into the center comes out clean.
Cool and Glaze:
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Brush the top with the apricot jam glaze for added shine and flavor.
Serving and Storage Tips
Slice thinly to serve with tea, coffee, or a dollop of whipped cream.
Wrap the cake tightly in plastic wrap or foil and store in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate or freeze it, allowing the flavors to deepen over time.
Variations
Alcohol-Free Option: Use orange or apple juice instead of rum or brandy.
Spice Blend: Add cardamom or ginger for a unique flavor twist.
Gluten-Free: Substitute the all-purpose flour with a gluten-free baking mix.
**Extra Moisture
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