Description
This Heavenly Moist Fruitcake Recipe is perfect for celebrations, featuring a tender crumb enriched with mixed dried fruits and nuts, delicately spiced with cinnamon and nutmeg. Baked to perfection, it delivers a moist, flavorful slice ideal for festive occasions or anytime you crave a classic fruitcake.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup orange juice
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Add-ins
- 1 cup mixed dried fruit (like raisins, currants, chopped apricots)
- 1/2 cup chopped nuts (walnuts, pecans, etc.)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large bowl, beat the room temperature butter and granulated sugar together until the mixture is fluffy and light in color, which should take about 3 to 5 minutes. This step is key for a tender crumb.
- Add Eggs and Vanilla: Incorporate eggs one at a time, mixing well after each addition to create a smooth batter. Stir in the vanilla extract to infuse the cake with warm flavor notes.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Mix thoroughly to evenly distribute the spices and leavening agents.
- Combine Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients gently. Mix until just combined to avoid overdeveloping the gluten, which can make the cake dense.
- Add Fruits and Nuts: Gently fold in the mixed dried fruit and chopped nuts, ensuring even distribution throughout the batter without breaking them up.
- Transfer to Pan: Spoon the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
- Bake: Place the pan in the preheated oven and bake for 70 to 80 minutes. Test doneness by inserting a toothpick in the center; it should come out clean when the cake is fully baked.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing to retain moisture and flavor.
Notes
- Room temperature ingredients ensure better mixing and texture.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Check the cake starting at 70 minutes to prevent overbaking.
- Allow the cake to cool fully before slicing to avoid crumbling.
- You can substitute orange juice with apple juice for a different flavor twist.
- Store the fruitcake wrapped in plastic wrap at room temperature for up to 4 days or refrigerate for longer freshness.
