Classic Fruit cake

Introduction

Fruit cake is a classic holiday dessert, rich in flavor and tradition. This moist and dense recipe is packed with dried fruits, nuts, and warm spices, creating a delightful mosaic in every slice. Whether you’re a fruit cake enthusiast or looking to convert skeptics, this recipe delivers a balanced sweetness and perfect texture. It’s even better when aged, allowing the flavors to deepen for an unforgettable treat.

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 (plus extra for brushing)

For the Cake:

• Nonstick baking spray with flour
• 3 cups all-purpose flour
• 1 tablespoon apple or pumpkin pie spice
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 sticks unsalted butter, softened
• 1 1/2 cups light brown sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 1/2 cups candied cherries
• 1 1/2 cups chopped nuts (e.g., pecans, walnuts, or almonds)

Instructions

1. Prepare the Fruit Mixture:
   • Combine raisins, apricots, figs, ginger, and brandy in a medium bowl.
   • Cover and let soak for at least 4 hours or up to 24 hours, stirring occasionally.
2. Prepare the Pans and Oven:
   • Preheat the oven to 300°F.
   • Grease two 9×5-inch loaf pans with nonstick baking spray.
3. Mix the Dry Ingredients:
   • In a medium bowl, whisk together the flour, pie spice, baking powder, and salt. Set aside.
4. Cream Butter and Sugar:
   • In a large mixing bowl, beat softened butter until smooth.
   • Add sugar and beat on medium speed until light and fluffy (about 3 minutes).
   • Incorporate the eggs one at a time, followed by vanilla extract.
5. Combine Wet and Dry Ingredients:
   • Gradually add the dry mixture to the wet ingredients on low speed, mixing until just combined.
   • Fold in the soaked fruits, candied cherries, and nuts using a spatula.
6. Bake the Cakes:
   • Divide the batter evenly between the two prepared loaf pans.
   • Bake for 2 hours or until a toothpick inserted into the center comes out clean.
7. Cool and Soak:
   • Let cakes cool in the pans for 10 minutes before removing them.
   • Brush the tops and sides generously with brandy or whiskey. Cool completely.
8. Store or Serve:
   • Wrap tightly in plastic wrap and store in the refrigerator for up to 6 weeks. Optionally, age the cakes for 6 weeks by wrapping in liquor-soaked cheesecloth, drizzling with alcohol weekly.

Conclusion

This timeless fruit cake recipe combines a medley of dried fruits, warm spices, and a hint of your favorite liquor for an indulgent and festive treat. Perfect for gifting or savoring during the holidays, its flavor only improves with time. Whether fresh or aged, each bite is a celebration of rich tradition and comforting sweetness.

For more details, visit the full recipe

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