Spiced Fruit Cake (Printable)
Moist cake bursting with dried fruits and aromatic spices, perfect for festive moments and cozy times.
# Ingredient List:
→ Dried Fruits
01 - 1 cup raisins
02 - 3/4 cup currants
03 - 2/3 cup chopped dried apricots
04 - 1/3 cup chopped candied orange peel
05 - 1/4 cup dried cranberries
→ Nuts
06 - 1 cup chopped walnuts (optional)
→ Liquid
07 - 2/3 cup dark rum or orange juice
→ Cake Base
08 - 1 cup unsalted butter, softened
09 - 1 cup dark brown sugar
10 - 4 large eggs
11 - 2 cups all-purpose flour
12 - 1 1/2 teaspoons baking powder
13 - 1/2 teaspoon salt
→ Spices
14 - 2 teaspoons ground cinnamon
15 - 1 1/2 teaspoons ground ginger
16 - 1/2 teaspoon ground nutmeg
17 - 1/4 teaspoon ground cloves
18 - 1/4 teaspoon ground allspice
→ Other
19 - Zest of 1 orange
20 - Zest of 1 lemon
# Steps:
01 - Preheat oven to 300°F. Line a 9-inch round cake pan with parchment paper.
02 - In a bowl, combine all dried fruits, candied peel, and walnuts. Pour over rum or orange juice, mix well, and soak for at least 30 minutes or overnight for enhanced flavor.
03 - In a large bowl, cream softened butter with dark brown sugar until light and fluffy using an electric mixer or wooden spoon.
04 - Add eggs one at a time to the creamed mixture, beating well after each addition to ensure proper emulsification.
05 - Sift together flour, baking powder, salt, and all spices to ensure even distribution.
06 - Gradually fold the dry ingredients into the wet mixture, mixing gently to maintain airiness.
07 - Incorporate the soaked fruits and nuts along with any residual soaking liquid, then fold in the orange and lemon zest until evenly mixed.
08 - Pour the batter into the prepared cake pan and level the surface with a spatula.
09 - Bake for 1 hour 30 minutes, or until a skewer inserted in the center comes out clean.
10 - Allow the cake to cool completely in the pan before removing. Wrap in parchment and foil to retain moisture.
# Expert Advice:
01 -
- It stays tender for weeks wrapped in parchment, getting better as the spices deepen and marry with the fruit.
- The scent alone, cinnamon and rum mingling with butter, transforms your kitchen into somewhere people want to linger.
- You can make it your own by swapping spirits, adjusting sweetness, or folding in whatever dried fruit catches your eye at the market.
02 -
- If you skip the soaking step, the fruit will steal moisture from the cake and leave it dry.
- Adding eggs too fast can cause the batter to curdle, which looks alarming but usually bakes out fine, though taking your time prevents the panic.
- Wrapping the cooled cake in parchment and foil keeps it moist for weeks, and a few extra brushes of rum only make it better.
03 -
- Toss the soaked fruit lightly in a tablespoon of flour before folding it in, this keeps the heavier pieces from sinking to the bottom.
- Line the tin with a double layer of parchment on the sides and base, it insulates the edges and prevents burning during the long bake.
- Brush the warm cake with extra rum or brandy as soon as it comes out of the oven, then wrap it while it's still steaming for maximum absorption.