This Heavenly Moist Fruitcake is the perfect blend of rich, warm flavors and a tender, moist texture that makes it an irresistible treat for any occasion. Brimming with a delightful mix of dried fruits, nuts, and infused with the zesty brightness of orange juice, this fruitcake is sure to impress your family and friends. Whether enjoyed as a holiday dessert, an afternoon snack, or a special treat with your morning coffee, this fruitcake is bound to be a hit!
Ingredients:
- For the Cake:
- 1 cup (225g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon (5ml) vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (2.5g) baking soda
- 1/2 teaspoon (3g) salt
- 1/2 teaspoon (1g) ground cinnamon
- 1/4 teaspoon (0.5g) ground nutmeg
- 1 cup (150g) mixed dried fruit (e.g., raisins, currants, chopped apricots)
- 1/2 cup (60g) chopped nuts (e.g., walnuts, pecans)
- 1/2 cup (120ml) fresh orange juice
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch (23x13cm) loaf pan, ensuring the sides and corners are well-coated to prevent sticking.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
- Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- Combine the Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in a dense cake.
- Add the Fruits and Nuts: Gently fold in the mixed dried fruit and chopped nuts using a spatula, ensuring even distribution throughout the batter.
- Incorporate the Orange Juice: Pour the fresh orange juice over the mixture and gently stir until the juice is fully absorbed and the batter is smooth.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.
Serving Suggestions:
- Enjoy a slice of fruitcake with a cup of hot tea or coffee for a delightful afternoon treat.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
- Pair with a glass of dessert wine or port for a luxurious after-dinner treat.
Cooking Tips:
- Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before mixing. This helps in creating a smooth and even batter.
- Prevent Overmixing: When combining the wet and dry ingredients, mix just until everything is incorporated to avoid a dense and tough cake.
- Fruit and Nut Variations: Feel free to customize the dried fruit and nuts to your liking. Dried cranberries, cherries, or dates can be great additions. Similarly, you can use almonds, hazelnuts, or even pistachios.
Storing Recommendations:
- At Room Temperature: Store the fruitcake in an airtight container at room temperature for up to 5 days.
- Refrigeration: For longer storage, wrap the fruitcake tightly in plastic wrap and store it in the refrigerator for up to 2 weeks.
- Freezing: To freeze, wrap the fruitcake in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutritional Information (Per Serving):
- Calories: Approximately 350 kcal
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 200mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 5g
FAQs:
- Can I use other fruit juices instead of orange juice?
- Yes, you can substitute orange juice with apple juice, pineapple juice, or even a combination of citrus juices for a different flavor profile.
- What can I use instead of nuts if I have allergies?
- If you’re allergic to nuts, you can omit them altogether or replace them with seeds like sunflower seeds or pumpkin seeds.
- Can I make this fruitcake in advance?
- Absolutely! Fruitcakes often taste better after resting for a day or two, allowing the flavors to meld. You can make this cake up to a week in advance and store it as recommended.
- Is it necessary to soak the dried fruits before adding them to the cake?
- Soaking the dried fruits is not required for this recipe, but if you prefer a plumper texture, you can soak them in warm water, juice, or even a splash of rum for about 30 minutes before adding them to the batter. Make sure to drain them well.
- Can I add alcohol to this fruitcake?
- Yes, if you prefer a boozy fruitcake, you can substitute part of the orange juice with your choice of alcohol, such as brandy, rum, or sherry.
Total Calories: Approximately 350 kcal per serving
Prep Time: 20 minutes
Cook Time: 80 minutes
Total Time: 1 hour 40 minutes
Servings: 12 servings