Rich Fruit Cake is a traditional, indulgent cake packed with an abundance of dried fruits, nuts, and warming spices. Known for its dense texture and deep flavor, this cake is often made ahead of time to allow the flavors to mature, making it perfect for special occasions like Christmas or weddings. The rich, moist cake is infused with fruit soaked in rum or brandy, giving it a luxurious taste that only improves with age. Whether enjoyed on its own or with a cup of tea, this classic fruit cake is a timeless treat that brings warmth and festivity to any gathering.
Ingredients:
- 2 cups mixed dried fruit (raisins, currants, sultanas, chopped dried apricots, cherries)
- ½ cup chopped nuts (walnuts, almonds, or pecans)
- ½ cup brandy or rum (for soaking the fruit)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup molasses
- ¼ cup orange juice
- Zest of 1 lemon and 1 orange
Instructions:
- Soak the Fruit: In a large bowl, combine the dried fruit and chopped nuts. Pour the brandy or rum over the mixture, stir to combine, and cover. Let it soak overnight or for at least 4-6 hours, stirring occasionally to ensure the fruit absorbs the liquid.
- Preheat the Oven: Preheat your oven to 300°F (150°C). Grease and line a 9-inch round or square cake pan with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and cloves. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, molasses, orange juice, and lemon and orange zest.
- Combine the Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the soaked fruit and nuts, along with any remaining liquid.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 2-2½ hours, or until a skewer inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.
- Cool and Store: Let the cake cool completely in the pan, then remove and wrap tightly in parchment paper and foil. For best flavor, store the cake in an airtight container and allow it to mature for at least a week, basting with additional brandy or rum every few days if desired.
Enjoy this rich and flavorful fruit cake as a festive treat that gets even better with time!
