Heavenly Moist Fruitcake
A rich and luscious fruitcake bursting with flavors, perfect for festive gatherings and family traditions.
Ingredients
Cake Base
- 1 cup unsalted butter, softened This rich, creamy base will add a luxurious texture to your cake.
- 2 cups brown sugar, packed Offering deep, molasses notes that perfectly balance the flavors.
- 4 large eggs The binding element that ensures your fruitcake holds together beautifully.
- 3 cups all-purpose flour Giving the cake its tender crumb.
- 1 teaspoon baking powder Helping the cake rise.
- 1 teaspoon salt Elevating all the other flavors in your cake.
- 1 teaspoon ground cinnamon A warm, spicy touch that wraps around you like a cozy blanket.
- 1/2 teaspoon ground nutmeg Adding depth and a hint of earthiness.
- 1/2 teaspoon ground ginger A zesty kick that complements the sweetness.
Add-ins
- 1 cup mixed dried fruits (raisins, currants, cherries) Offering bursts of juicy flavor with every bite.
- 1 cup chopped nuts (walnuts or pecans) For a crunchy texture that plays beautifully against the soft cake.
- 1/2 cup orange juice Infusing a bright, zesty note into the batter.
- 1/2 cup brandy or rum Adding warmth and sophistication.
- 1 cup candied citrus peel That vibrant, sweet element that makes every slice a treat.
- 1 teaspoon vanilla extract Rounding off the flavors with its comforting essence.
Instructions
Preparation
- Preheat your oven to 300°F (150°C). Grease and flour a 10-inch bundt pan to ensure an easy release.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, whisking until the mixture is pale and inviting.
- Add the eggs one at a time, mixing well after each addition until the mixture transforms into a smooth, creamy batter.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger to combine the dry ingredients.
- Gradually add the dry ingredients to the wet mixture, alternating with the orange juice and brandy, starting and ending with the flour mixture.
- Fold in the dried fruits, nuts, candied citrus peel, and vanilla extract until evenly combined.
- Pour the batter into the prepared bundt pan and smooth the top for an even bake.
Baking
- Bake in the preheated oven for about 2 hours, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Once cooled, wrap the fruitcake in plastic wrap and store in an airtight container for at least 24 hours before serving to enhance the flavors.
Notes
For serving, dust the top with powdered sugar or drizzle with chocolate ganache for added elegance.