Description
Indulgent “Super Moist Fruit Cake” promises a delightful journey through rich, tender crumbs packed with sweet dried fruits and warm spices. Bakers looking for a classic dessert will discover a perfectly balanced treat that melts in the mouth and warms the heart.
Ingredients
Scale
Fruits and Nuts:
- 1 cup (240 ml) mixed dried fruits (raisins, currants, sultanas)
- 1/2 cup (120 ml) candied peel
- 1/4 cup (60 ml) glace cherries, chopped
- 1/4 cup (60 ml) chopped nuts (walnuts, almonds, or pecans)
Wet Ingredients:
- 1 cup (240 ml) brown sugar
- 1 cup (240 ml) butter, softened
- 4 large eggs
- 1/2 cup (120 ml) orange juice
- Zest of 1 lemon
- Zest of 1 orange
Dry Ingredients:
- 1 1/2 cups (360 ml) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Prepare the oven environment by adjusting the temperature to 300°F (150°C) and meticulously line a 9-inch round cake pan with parchment paper, ensuring complete coverage.
- Combine dry ingredients in a medium bowl, whisking flour, baking powder, salt, cinnamon, and nutmeg until uniformly integrated.
- Utilize an electric mixer to transform softened butter and brown sugar into a creamy, voluminous mixture, continuing until the texture becomes light and airy.
- Incorporate eggs individually, thoroughly blending after each addition to create a smooth, homogeneous batter.
- Alternate adding flour mixture and orange juice to the butter blend, initiating and concluding with flour to maintain optimal consistency.
- Delicately introduce mixed dried fruits, candied peel, glace cherries, chopped nuts, and citrus zests, folding gently to distribute ingredients evenly without deflating the batter.
- Transfer the batter into the prepared pan, using a spatula to create an even, level surface.
- Position the cake in the preheated oven and bake for 2 to 2½ hours, monitoring until a toothpick emerges completely clean when inserted into the center.
- Allow the cake to rest within the pan for half an hour, then carefully transfer to a wire rack for complete cooling and optimal texture development.
Notes
- Use room temperature ingredients to ensure smooth mixing and even baking for a perfectly moist texture.
- Soak dried fruits in warm orange juice or brandy beforehand to enhance flavor and prevent them from drying out during baking.
- Toast nuts lightly before adding to the batter to intensify their nutty flavor and add a delightful crunch to the cake.
- Wrap the cake pan with brown paper or a double layer of parchment to prevent over-browning and ensure even baking throughout the cake.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg