Delight in the Ultimate Super Moist Fruit Cake Recipe
Prepare to embark on a culinary adventure as we unveil the secrets to creating the ultimate super moist fruit cake. Bursting with rich flavors and loaded with an array of dried fruits and nuts, this delectable dessert is a true masterpiece that will impress even the most discerning palates. Whether you’re celebrating a special occasion or simply indulging in a slice of homemade goodness, this fruit cake recipe is guaranteed to become a cherished favorite. Join us as we dive into the step-by-step process of baking this irresistible delight.
Ingredients:
- 228 g Flour (1 3/4 cup)
- 226 g Butter (2 sticks/1 cup)
- 100 g Brown sugar (1/2 cup)
- 45 g Molasses (3 tbsp) – can use brown sugar instead
- 3 Eggs
- 1 tsp Cinnamon powder
- 1 tsp Ground Allspice
- 1 tsp Baking powder
- 1/2 tsp Salt
- 180 ml Water (3/4 cup)
- Zest of 1 orange
- Zest of 1 lemon
- 600-800 g Dry Fruits and Nuts
Dry fruits and nuts I used in this recipe:
- 175 g Raisins
- 200 g Dried Cranberries
- 200 g Prunes
- 100 g Dates
- 75 g Chopped Pecans
Spices I used in this recipe:
- Nutmeg, cloves, cardamom, dry ginger
Instructions:
- Prepare the Fruits and Nuts: In a large mixing bowl, combine the dried fruits and nuts of your choice. You can use a combination of raisins, dried cranberries, prunes, dates, and chopped pecans for added texture and flavor.
- Prepare the Batter: In a separate bowl, cream together softened butter and brown sugar until light and fluffy. Add molasses (or additional brown sugar), eggs, cinnamon powder, ground allspice, baking powder, salt, orange zest, and lemon zest. Mix until well combined.
- Incorporate Dry Ingredients: Gradually add the flour to the wet mixture, alternating with water, until a smooth batter forms. Be careful not to overmix.
- Fold in the Fruits and Nuts: Gently fold the prepared dried fruits and nuts into the batter until evenly distributed. The batter should be thick and filled with fruit and nut goodness.
- Bake the Cake: Pour the batter into a greased and lined cake tin, spreading it out evenly. Bake in a preheated oven at 325°F (160°C) for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the fruit cake to cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve as desired.
Cook Notes and Variations:
- For a more indulgent flavor, you can soak the dried fruits in rum or brandy overnight before incorporating them into the batter.
- Experiment with different combinations of spices such as nutmeg, cloves, cardamom, and dry ginger to customize the flavor profile of your fruit cake.
- Feel free to add additional ingredients such as chopped almonds, walnuts, or candied fruits for extra texture and flavor.
Keto and Low-Carb Versions:
- Keto Version: Replace the flour with almond flour or a combination of almond flour and coconut flour for a low-carb alternative. Substitute the brown sugar with a keto-friendly sweetener such as erythritol or monk fruit sweetener. Use melted butter instead of molasses to reduce the carbohydrate content. Be mindful of the portion size to stay within your keto macros.
- Low-Carb Version: Follow the keto version instructions but further reduce the amount of dried fruits and nuts to minimize the carbohydrate content. You can also omit the dried fruits entirely and focus on using low-carb nuts such as almonds and walnuts for added crunch.
Frequently Asked Questions (FAQs):
Q: Can I use different types of dried fruits in this recipe? A: Absolutely! Feel free to experiment with your favorite dried fruits such as apricots, figs, cherries, or mangoes to create a personalized fruit cake that suits your taste preferences.
Q: Can I make this fruit cake in advance? A: Yes, fruit cake actually tastes better when made in advance as it allows the flavors to develop and meld together. Store the cooled cake in an airtight container at room temperature for up to a week, or freeze it for longer storage.
Q: Can I use different spices in this recipe? A: Certainly! Feel free to adjust the spices according to your taste preferences. You can add more cinnamon for a warmer flavor or experiment with spices like cloves, nutmeg, and cardamom for a more complex flavor profile.
Q: How should I store leftover fruit cake? A: Store leftover fruit cake in an airtight container at room temperature for up to a week. If storing for longer periods, wrap the cake tightly in plastic wrap and aluminum foil and freeze it.
Congratulations, you’ve mastered the art of baking a super moist fruit cake that’s bursting with flavor and loaded with goodness! With its tender crumb and abundance of dried fruits and nuts, this homemade dessert is sure to become a staple in your baking repertoire. Whether you’re savoring a slice with a cup of tea or sharing it with loved ones during the holidays, the delightful aroma and irresistible taste of this fruit cake will bring joy to any occasion. Experiment with different variations and enjoy the satisfaction of creating a delicious treat that’s truly unforgettable. Here’s to many more moments of indulgence and the simple pleasures of homemade baking!
