I have to give credit to fruit cake for saving my day whenever I run out of dessert ideas for a family party. I mean, I just play around with the fruits a bit, and voilà—a whole new, yummy treat ready to amaze my guests. You know what the best part about a cake made of fruit is? It’s incredibly simple to bake!
Why This Moist Fruit Cake Is A Crowd-Pleaser
Pack a bunch of flavors: Don’t let its humble appearance fool you! Behind its simple brown surface hides an autumnal paradise. Sinking your fork into the soft, moist cake reveals delightful pockets of chewy dried fruits and crunchy nuts. Each bite tastes like a cozy autumn hug, beginning with a rich vanilla and fruity kick and ending with a warm spice aftertaste.
Versatile recipe: Fruit cake is a blank canvas on which you can splash any color. You can mix in any dried fruits and nuts to your heart’s content. Anyway, the ingredients will blend like a dream, resulting in a harmonious fusion of flavors.
Easy to whip up: Baking a fruit cake is no rocket science, my friends! The recipe is all about mixing all the ingredients and baking them at the right temperature. No sophisticated garnish and no mixer needed! It’s the go-to recipe for any novice who’s just dipping their toes into baking.
9 Simple Steps to Make Fruit Cake
Step 1
Let your oven warm up to 350°F or 177°C.
Grab a medium saucepan. Toss in 1 cup of unsalted butter, 3 cups of any dried fruits to your liking, ¾ cup of water, ⅔ cup of brown sugar, and 2 tablespoons of honey.
Honey is my secret weapon for a richer flavor with a subtle floral hint. As for dried fruits, I go for a mix of golden and dark raisins, cranberries, cherries, and currants, but sometimes, a touch of apricots and mango will infuse a vibrant, tangy note.
Step 2
Cook the mixture over medium heat. Stir it well using a rubber spatula until the butter melts. Once the mixture bubbles, let it simmer for 3 minutes. Then, take the pan off the heat and let it cool. This allows all the fruits to soften and release all of their goodness into the mixture.
Step 3
Crack 3 eggs in a medium bowl and add about 1 teaspoon of pure vanilla extract. Whisk the mixture until combined and pour it into the fruit mixture when it’s still warm. Stir it a few times to blend the two mixtures.
Step 4
It’s time for the spice crew to enter the scene! Fold in ¼ teaspoon of nutmeg, ¼ teaspoon of powdered ginger, ½ teaspoon of powdered cinnamon, and ½ teaspoon of salt.
Next, add lemon and orange zest (from 1 lemon and 1 orange) to the mix, followed by 1 ⅔ cups of flour and 1 teaspoon of baking powder. Mix them well using a silicone spatula until combined.
Step 5
Toss in ¾ cup of chopped nuts (I’m team walnuts, but feel free to switch to pecans, almonds, or any nuts you like). Mix the batter once more so everything is incorporated.
Pro tip: I toast the nuts beforehand to enhance their nutty note while introducing a subtle roasty hint to the cake. I don’t recommend crushing them too finely; we all want those delightfully crunchy bits, right?
Step 6
Grab an 8-inch round pan. Line it with parchment paper and grease its sides with butter or nonstick cooking spray.
Pour the batter into the prepared pan. Use a spatula to smooth out the surface and tap it on the counter to release any air pockets.
Step 7
Pop the pan in the preheated oven for around 50 minutes. You can check its doneness using the classic toothpick test. Insert a small toothpick into the cake’s center. Does it come out clean? Great! Your dessert is ready to serve!
Step 8
Take the cake out from the oven and glaze it with any jam when it’s still hot. My all-time favorite is apricot jam, but you can play around with orange, cherry, or pineapple jam or just a simple glaze from water, sugar, and vanilla.
Regardless, brushing jam on the cake graces it with a nice shine while enriching the fruity flavor.
Step 9
Let the cake cool in the pan for around 30 minutes. Then, slice a thin knife along the edges to remove the cake easily. Place it on a wire rack to cool completely and you can slice and enjoy it. Easy peasy!
Notes
Fresh Dates for the Win
I learned this from my late granny—throwing some fresh dates into the fruit cake batter. Trust me, it loads tons of moisture and adds a unique sweetness to the cake. You can toss fresh dates together with the nuts in step 5. Only have pre-packed dates on hand? No worries! Add them to the fruit mixture in step 1, allowing them to soften over the heat.
Storage Tips
Much like wine, this fruit cake tastes better with age. Here’s the tip to boost its flavor: wrap the cake with cheesecloth in a splash of triple sec, sherry, or rum. Remember that the cloth should be damp, not dripping wet. Then, cover it with plastic wrap or aluminum foil, and it’ll stay fresh in the fridge for up to 8 weeks or even longer.
A bit of Wait is Worthwhile
Of course, you can dig in once the cake cools completely. But as I shared earlier, it’ll age like fine wine! I recommend waiting for at least two days before enjoying it. You’ll be rewarded with a super moist cake with a richer flavor. If you rush to slice it too early, the cake might end up crumbly and lacking moisture. The wait is all worth it!
FAQs
Why is my cake so dry?
Overbaking is the most common culprit for a dry cake, so check its doneness several minutes before the recommended time. Also, ensure the dried fruits are soaked and softened before mixing into the batter, and don’t use too much flour!
Can I omit nuts in this recipe?
Absolutely! If you can’t find any nuts around, just leave it out. The dry fruits are the stars of the show, and the nuts are only an optional crunchy addition.
—
Have fun with this recipe. I can’t wait to see how yours turns out!
Discover More Unique Cake Recipes:
Fruit Cake
Ingredients
- 1 ⅔ cups spooned, leveled all-purpose flour
- ⅔ cup brown sugar
- 1 cup or 16 tbsp unsalted butter, room temperature
- 3 eggs, room temperature
- ¾ cups chopped walnuts (pecans, almonds, or any nuts)
- 3 cups of dried fruits (a combination of dark and golden raisins, currants, cherries, and cranberries, or any fruits you like)
- 2 tbsp honey
- ¼ tsp nutmeg
- ¼ tsp ginger powder
- ½ tsp ground cinnamon
- ½ tsp salt
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- Lemon and orange zest (from 1 lemon and 1 orange)
Instructions
- Let your oven preheat to 350°F or 177°C. Toss 1 cup of unsalted butter, 3 cups of dried fruits to your liking, ¾ cup of water, ⅔ cup of brown sugar, and 2 tablespoons of honey in a saucepan.
- Cook the mixture over medium heat. Stir it well using a rubber spatula until the butter melts. Once the mixture bubbles, let it simmer for 3 minutes. Then, take the pan off the heat and let it cool.
- Mix 3 eggs and 1 teaspoon of pure vanilla extract in a medium bowl. Whisk the mixture until combined, then pour it into the fruit mixture while it’s still warm. Stir it a few times to blend the two mixtures.
- Fold in ¼ teaspoon of nutmeg, ¼ teaspoon of powdered ginger, ½ teaspoon of powdered cinnamon, and ½ teaspoon of salt.
- Next, add lemon and orange zest (from 1 lemon and 1 orange) to the mix, followed by 1 ⅔ cups of flour and 1 teaspoon of baking powder. Mix them well using a silicone spatula until combined.
- Toss in ¾ cup of your favorite chopped nuts. Mix the batter once more so everything is incorporated.
- Line an 8-inch pan with parchment paper and grease its sides with butter or nonstick cooking spray. Pour the batter into the prepared pan. Use a spatula to smooth out the surface, tapping it on the counter to release any air pockets.
- Bake it for around 50 minutes. You can check its doneness using the classic toothpick test. Insert a small toothpick into the cake’s center. The cake is ready if the toothpick comes out clean.
- Take the cake out from the oven and glaze it with any jam when it’s still hot.
- Let the cake cool in the pan for about 30 minutes. Remove it and place it on a wire rack to completely cool. Then, you can slice and enjoy it!
Notes
- Toss in some fresh dates to add more moisture and take the sweetness to the next level.
- Wrap the cake with cheesecloth soaked into sherry, rum, or triple sec, followed by another layer of plastic wrap or aluminum foil. Store it in the refrigerator for up to 8 weeks.
- Wait at least 2 days before digging in so the cake is moist and richer in flavor.
