Moist Fruit Cake
Moist fruit cake is a quintessential festive treat, perfect for celebrating cherished occasions or indulging in a luxurious dessert. The dense, tender crumb infused with rich spices and vibrant dried fruits creates a harmonious balance of flavor and texture. Whether it’s Christmas, a birthday, or simply a day that calls for sweetness, this recipe promises a show-stopping centerpiece for your table. The glaze of citrusy orange syrup adds a zesty burst, enhancing both flavor and appearance, making it impossible to resist.
What sets this Fruit Cake recipe apart is its meticulous attention to detail. From carefully selected ingredients to a slow infusion of flavors, every step ensures the perfect bake. Packed with natural sweetness from dried fruits and a touch of molasses for depth, this cake is an absolute delight.
Ingredients Breakdown
Dry ingredients lay the foundation for this cake’s warm, aromatic profile. Ground cinnamon, ginger, nutmeg, and allspice bring a symphony of holiday flavors, blending seamlessly into the buttery batter. The addition of baking powder provides just enough lift, ensuring a perfectly tender crumb.
The wet ingredients, including rich molasses and sweetened orange juice, infuse the batter with deep moisture and a citrusy undertone. Unsalted butter and vegetable oil work together to maintain a luscious, melt-in-your-mouth texture, while eggs lend structure and stability.
The fruit mix is where this cake shines. A medley of sultanas, raisins, currants, glacé cherries, and citrus peel creates a colorful, flavorful mosaic. Finely chopped dates add a touch of caramel-like richness, and walnuts contribute a delightful crunch, balancing the cake’s dense chewiness.
Finally, the glaze completes the masterpiece. Freshly squeezed orange juice and sugar combine to create a syrup that soaks into the cake, enhancing moisture and imparting a subtle tangy sweetness. This finishing touch not only improves flavor but also gives the cake an irresistible glossy appearance.
Step-by-Step Instructions
To begin, the boiled fruit mixture is the heart of the fruit cake recipe. Gently simmering butter, brown sugar, dried fruits, dates, orange zest, orange juice, and molasses allows the ingredients to meld beautifully. This step is crucial for infusing the dried fruits with flavor and softening their texture. Cooling the mixture to room temperature ensures it integrates seamlessly into the batter.
When mixing the batter, the process requires care and precision. Begin by folding the wet ingredients oil and eggs into the cooled fruit mixture, ensuring even distribution. Gradually incorporate the sifted dry ingredients to achieve a thick, uniform batter. Overmixing should be avoided to preserve the cake’s tender crumb.
Baking the cake at a low temperature allows for even cooking, preventing dryness or burning. Tapping the filled pan on the counter eliminates air bubbles, ensuring a smooth and dense texture. Once baked, the cake rests in the pan before being carefully transferred to a wire rack for cooling.
Adding the orange syrup while the cake is warm ensures maximum absorption. Using a pastry brush, generously coat the top and sides, letting the syrup seep in and create a glossy, fragrant layer.
Recipe Tips & Frequently Asked Questions
- Tips for achieving a moist and evenly baked fruit cake:
- Soak the dried fruits overnight in orange juice for enhanced flavor.
- Use a kitchen scale for precise measurements.
- Place a pan of water on the bottom rack of the oven to maintain humidity during baking.
- Alternative ingredient suggestions for personalized variations:
- Swap walnuts for pecans or omit nuts for a nut-free version.
- Replace molasses with dark honey or maple syrup for a different flavor profile.
- Cooling and storage hacks to preserve freshness and flavor:
- Wrap the cake tightly in foil immediately after glazing to lock in moisture.
- Store in a cool, dry place for at least 48 hours to let the flavors mature.
- Can I use different types of dried fruits or nuts?
- Yes, feel free to customize the fruit mix to suit your preferences or what you have on hand.
- How long can this fruit cake be stored?
- When wrapped and stored in an airtight container, it remains fresh for up to three weeks.
- Can I skip the orange glaze, and what are the alternatives?
- While the glaze enhances flavor, you can replace it with a dusting of powdered sugar or a light drizzle of honey.
What to Serve With This Fruit Cake Recipe
Pair this fruit cake with a warm beverage such as spiced tea, mulled wine, or freshly brewed coffee. The spices in the cake complement the flavors of these drinks, creating a harmonious experience.
For special occasions, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream to add a creamy contrast to the cake’s richness. This moist fruit cake also pairs beautifully with a cheese board, offering a sweet counterpoint to savory selections.
Expert Tips for Storage and Serving
Wrap the cooled cake securely in two layers of foil to protect it from drying out. For longer storage, place the wrapped cake in an airtight container to preserve its moisture. Allow the cake to rest for 48 hours before serving to let the flavors fully develop.
When ready to serve, use a sharp knife for clean slices, wiping the blade between cuts to maintain the cake’s tidy appearance. Serve at room temperature for optimal flavor and texture. If desired, gently warm individual slices in the microwave for a few seconds before serving.
Final Thoughts and Serving Suggestions
This moist fruit cake is a timeless dessert that brings warmth and joy to any celebration. Its rich flavor, tender crumb, and vibrant mix of fruits and nuts make it a standout treat. Whether enjoyed as part of a festive spread or as an indulgent snack with tea, it is sure to impress and delight.
Take your presentation to the next level by garnishing the cake with candied orange slices or a dusting of powdered sugar. Share this delectable creation with friends and family, and make it a staple for your holiday traditions.
Moist Fruit Cake
Ingredients
Fruit Cake
- 1¾ cups 210 g all-purpose flour
- 1½ tsps baking powder
- ½ tsp salt skip if using salted butter
- 1½ tsps ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp allspice
- ¾ cup 170 g unsalted butter
- ¾ cup 150 g soft brown sugar
- 2 cups 350 g mixed dried fruits (e.g., sultanas, raisins, currants, red and green glacé cherries, and citrus peel – see note 1)
- ½ cup 100 g pitted dates, finely chopped (see note 2)
- 1½ tbsp orange zest zest from approximately one medium orange
- ⅔ cup 166 g sweetened orange juice (store-bought, like Just Juice or Tropicana)
- 2 tbsp 36 g molasses
- 3 large eggs at room temperature
- ¼ cup 52 g unflavored vegetable oil (e.g., canola oil)
- 1 cup 100 g walnut halves
Orange Syrup/Glaze
- 3 tbsp 50 g freshly squeezed orange juice
- 1¾ tbsp 20 g white granulated sugar
Instructions
Boiled Fruit Mixture
- In a large saucepan, combine butter, brown sugar, dried fruits, chopped dates (if using firm ones see note 2), orange zest, orange juice, and molasses. Gently heat the mixture over medium flame until it reaches a simmer. Let it bubble lightly for a few more minutes.
- Once finished, transfer the mixture to a wide, shallow dish to cool down. For faster cooling, place the dish in the freezer for about 45 minutes. The mixture should thicken and reach room temperature before proceeding to the next step.
Fruit Cake
- Preheat your oven to 140°C (285°F) with the fan function activated (refer to note 3 if your oven lacks a fan feature). Grease an 8×3-inch cake pan thoroughly and line the base with baking paper.
- Sift together flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice into a bowl. Use a whisk or fork to blend the dry ingredients evenly. Set this aside.
- In a small bowl, whisk together the vegetable oil and eggs until the mixture is smooth. Keep it ready.
- In a large mixing bowl, add the cooled boiled fruit mixture, ensuring it’s at room temperature. Pour in the egg-oil mixture, and gently fold the ingredients together using a spatula. Since the mixture is dense, mix thoroughly but patiently to achieve uniformity.
- Add the walnuts (and any dates that weren’t included in the boiling step) into the mixture, folding them in evenly.
- Gradually incorporate the sifted dry ingredients into the wet mixture. Fold gently until just combined, avoiding overmixing to retain the cake’s tender texture. Stop mixing once no streaks of flour remain visible.
- Pour the batter into the prepared cake tin, spreading it out evenly. Tap the tin lightly on the countertop to remove trapped air pockets. Bake for 75-85 minutes, or until a skewer inserted into the cake’s center emerges clean.
- Allow the cake to cool in the tin for 30 minutes. Carefully run a thin knife around the edges to loosen it before inverting the cake onto a wire rack. Turn it upright and leave it to cool completely.
Orange Syrup
- While the cake is cooling, prepare the glaze. Combine freshly squeezed orange juice with sugar in a small bowl. Warm the mixture either on the stovetop or in the microwave until the sugar dissolves completely.
- Using a pastry brush, generously apply the syrup to the warm cake, ensuring the top and sides are fully coated. Use up all the syrup.
Final Steps
- Wrap the cake tightly in two layers of foil and store it in an airtight container. Allow the flavors to mature by leaving the cake in a cool, dry spot for 48 hours before slicing and serving (refer to note 4).