Bake the Perfect Fruit Cake: Easy Recipe You’ll Want to Make Again and Again!
Fruit cake often gets a bad rap, but when made right, it's a moist, flavorful treat that's perfect for the holidays or any special occasion. I love how this fruit cake combines a medley of dried fruits and nuts, all soaked in a splash of brandy, creating a rich and aromatic dessert. Plus, it's surprisingly easy to make and can be prepared ahead of time, making it a go-to recipe for festive gatherings. Let's dive into this delightful fruit cake recipe that you'll want to bake again and again!
Ingredients
For the Fruit Mixture:
- 2 cups golden raisins
- 2 cups chopped dried apricots
- 1 cup chopped dried figs
- 1 cup chopped candied ginger
- 1 cup brandy, whiskey, or apple cider
For the Cake Batter:
- 3 cups all-purpose flour
- 1 tablespoon apple or pumpkin pie spice
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 sticks unsalted butter, softened
- 1½ cups light brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1½ cups candied cherries
- 1½ cups chopped nuts (pecans, walnuts, or almonds)
Prep Time & Cook Time
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 25 minutes
Step-by-Step Instructions
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Soak the Fruits: In a medium bowl, combine the golden raisins, chopped dried apricots, chopped dried figs, and chopped candied ginger. Pour in the brandy (or your choice of alcohol) and stir to combine. Cover and let the mixture soak for at least 4 hours, or up to 24 hours, stirring occasionally.
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Preheat the Oven: Preheat your oven to 300°F (150°C). Grease two 9×5-inch loaf pans with nonstick baking spray and set aside.
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Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, apple or pumpkin pie spice, baking powder, and salt. Set aside.
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Cream Butter and Sugar: In a large mixing bowl, beat the softened butter until smooth. Add the light brown sugar and beat on medium speed until light and fluffy, about 3 minutes.
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Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
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Combine Dry and Wet Ingredients: With the mixer on low speed, slowly add the dry ingredients to the wet ingredients, mixing just until combined.
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Fold in Fruits and Nuts: Using a spatula, gently fold in the soaked fruit mixture, candied cherries, and chopped nuts until evenly distributed throughout the batter.
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Fill Pans and Bake: Divide the batter evenly between the two prepared loaf pans. Smooth the tops with a spatula. Bake in the preheated oven for about 2 hours, or until a toothpick inserted into the center comes out clean.
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Cool and Serve: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Run a knife around the edges to loosen the cakes, then transfer them to a cooling rack to cool completely. Once cooled, slice and serve.
Tips & Tricks
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Soaking Time: For the best flavor, soak the dried fruits and candied ginger in brandy or your choice of alcohol for at least 4 hours, or up to 24 hours. This allows the fruits to plump up and absorb the flavors.
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Alcohol Alternatives: If you prefer not to use alcohol, apple cider is a great non-alcoholic substitute that still imparts a rich flavor to the fruit mixture.
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Storage: Store the cooled fruit cakes tightly wrapped in plastic wrap at room temperature. They can be kept for up to 6 weeks, allowing the flavors to meld and deepen over time.
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Freezing: For longer storage, wrap the fruit cakes in plastic wrap and aluminum foil, then freeze for up to three months. Thaw at room temperature before serving.
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Flavor Variations: Feel free to experiment with different dried fruits and nuts based on your preferences. Dried cherries, apricots, or prunes can be excellent additions.
Serving Suggestions
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Whipped Cream: A dollop of freshly whipped cream adds a light and creamy contrast to the rich fruit cake.
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Vanilla Ice Cream: Serve slices of fruit cake with a scoop of vanilla ice cream for a delightful dessert combination.
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Hot Tea: Pairing fruit cake with a warm cup of tea, such as Earl Grey or chai, enhances the flavors and makes for a cozy treat.
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Cheese Platter: Serve fruit cake alongside a selection of cheeses, like sharp cheddar or brie, for a savory-sweet pairing.
Storage & Reheating
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Storage: Wrap the cooled fruit cakes tightly in plastic wrap and store at room temperature. They will keep for up to 6 weeks, allowing the flavors to develop further.
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Reheating: To enjoy a warm slice, preheat your oven to 300°F (150°C). Place the slices on a baking sheet and warm for about 10 minutes. Alternatively, microwave individual slices for 20-30 seconds.
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Freezing: For longer storage, wrap the fruit cakes in plastic wrap and aluminum foil, then freeze for up to three months. Thaw at room temperature before serving.
Nutrition Info
*Per serving (based on 16 servings):