Fruit Cake
Indulge in the rich flavors of a classic fruit cake that brings together a medley of dried fruits, nuts, and spices. This dessert is perfect for special occasions and holidays, offering a moist texture and a burst of seasonal flavors. Whether you’re preparing for a festive gathering or simply want to treat yourself, this fruit cake will surely impress your guests and family alike.
Ingredients
– 2 cups mixed dried fruits (raisins, currants, chopped dates)
– 1 cup mixed nuts (walnuts, almonds, pecans)
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/2 cup orange juice
Servings and Cooking Time
This recipe yields approximately 10 servings. Preparation time is about 30 minutes, and cooking time is 1 hour.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g fat, 35g carbohydrates, and 4g protein. This information is based on a standard slice of fruit cake.
Step-by-Step Cooking Process
1. Preheat your oven to 325°F (160°C).
2. Grease and flour a round cake pan.
3. In a bowl, mix dried fruits with a bit of flour to prevent sticking.
4. In a separate bowl, cream together the butter and sugar until light and fluffy.
5. Beat in the eggs one at a time.
6. In another bowl, combine the flour, baking powder, cinnamon, and nutmeg.
7. Gradually add the dry ingredients to the creamed mixture.
8. Stir in the orange juice and mix until smooth.
9. Fold in the floured dried fruits and nuts.
10. Pour the batter into the prepared pan and smooth the top.
11. Bake for about 1 hour or until a toothpick inserted comes out clean.
12. Allow to cool before removing from the pan.
Alternative Ingredients
You can substitute mixed dried fruits with any of your favorites, such as cranberries or apricots. For a nut-free version, simply omit the nuts or replace them with seeds.
Serving and Pairings
This fruit cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be enjoyed with a cup of tea or coffee for a delightful afternoon treat.
Storage and Reheating
Store the fruit cake in an airtight container at room temperature for up to a week. It can also be frozen for up to three months. To reheat, simply place slices in the microwave for a few seconds or warm them in the oven.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not greasing the pan properly may cause sticking.
- Using too much liquid can make the cake soggy.
- Skipping the flour coating on fruits may cause them to sink.
- Not checking for doneness can result in undercooked centers.
Helpful Tips
- Use fresh ingredients for the best flavor.
- Let the cake sit for a day before serving to enhance flavors.
- Experiment with different spices for a unique twist.
- Toast the nuts for added depth of flavor.
FAQs
Can I make fruit cake in advance?
Absolutely! Fruit cake tastes even better after a few days. You can make it up to a week in advance and store it properly.
What fruits are best for fruit cake?
Common choices include raisins, currants, apricots, and cherries. Feel free to mix and match!
Is fruit cake healthy?
While fruit cake contains sugar and butter, the dried fruits provide fiber and nutrients. Moderation is key!
Can I use fresh fruits instead of dried?
Fresh fruits can add moisture, but they may alter the texture. It’s best to stick with dried fruits for traditional fruit cake.
How should I store my fruit cake?
Store it in an airtight container in a cool, dry place. It can last for weeks if stored properly.
Conclusion
Fruit cake is a timeless dessert that combines rich flavors and a delightful texture. Ideal for celebrations or simply as a sweet treat, this recipe is easy to follow and yields a delicious outcome. Enjoy making your own and sharing it with loved ones!
Fruit Cake
Ingredients
- 2 cups mixed dried fruits raisins, currants, chopped dates
- 1 cup mixed nuts walnuts, almonds, pecans
- 1 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup orange juice
Instructions
- Preheat your oven to 325°F (160°C).
- Grease and flour a round cake pan.
- In a bowl, mix dried fruits with a bit of flour to prevent sticking.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- In another bowl, combine the flour, baking powder, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the creamed mixture.
- Stir in the orange juice and mix until smooth.
- Fold in the floured dried fruits and nuts.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 1 hour or until a toothpick inserted comes out clean.
- Allow to cool before removing from the pan.
