Fruitcake is a timeless dessert steeped in tradition and cultural significance, often served during the holiday season. This rich, moist cake is a symphony of flavors, combining the sweetness of dried fruits, the warmth of spices, and the crunch of nuts. The process of making fruitcake is as much a part of its charm as the final product, involving a medley of ingredients that meld together over time to create a truly unique culinary experience. Whether you’re a seasoned baker or a newcomer to the world of fruitcake, this recipe will guide you through the steps to create a masterpiece that will delight both family and friends.
Ingredients
- : ¾ cup (170 g)
- Soft Brown Sugar: ¾ cup (150 g)
- Dried Fruits: 2 cups (350 g) – A combination of sultanas, raisins, currants, red and green glace cherries, and citrus peel
- Dates: ½ cup (100 g) – Pitted and cut into small pieces
- Orange Juice: ⅔ cup (166 g) – Store-bought sweetened
- Orange Zest: 1½ tbsp – The zest of about 1 medium-sized orange
- Molasses: 2 tbsp (36 g)
- All-purpose Flour: 1¾ cups (210 g)
- Baking Powder: 1½ tsp
- Salt: ½ tsp – Omit if using salted butter
- Cinnamon Powder: 1½ tsp
- Ground Ginger Powder: ½ tsp
- Nutmeg: ¼ tsp
- All Spice: 1 tsp
- Unflavored Vegetable Oil: ¼ cup (52 g)
- Eggs: 3 large – Room temperature
- Walnuts: 1 cup (100 g) – Halved
- Orange Syrup/Glaze: 3 tbsp (50 g) freshly squeezed orange juice, 1¾ tbsp (20 g) white granulated sugar
Instructions
- Boiled Fruit Mixture: In a large saucepan, combine unsalted butter, soft brown sugar, dried fruits, dates, orange juice, orange zest, and molasses. Bring to a simmer over medium heat and continue for a few minutes.
- Cooling the Mixture: Pour the mixture into a large shallow dish to cool. To speed up cooling, place it in the freezer for about 45 minutes. Ensure it reaches room temperature before proceeding.
- Preheat Oven: Preheat the oven to 140°C (285°F) with the fan on. Grease an 8×3 inch cake pan and line the bottom with baking paper.
- Dry Ingredients: Sift together flour, baking powder, salt, cinnamon powder, ground ginger powder, nutmeg, and all spice. Mix with a whisk or fork and set aside.
- Oil and Eggs: In a small bowl, combine unflavored vegetable oil and eggs. Whisk with a fork and set aside.
- Combine Mixtures: In a large bowl, add the cooled fruit mixture and the oil/egg mixture. Fold until well combined.
- Add Nuts: Add walnuts and fold until well combined.
- Add Dry Ingredients: Add the sifted dry ingredients and fold until just combined. Avoid overmixing.
- Bake: Pour the batter into the prepared cake tin, spread evenly, and bake for 75-85 minutes or until a skewer inserted into the center comes out clean.
- Cooling: Allow the cake to cool in the tin for 30 minutes, then transfer it to a wire rack to cool completely.
Top Tips
- Use Room Temperature Ingredients: Ensure all ingredients, especially eggs, are at room temperature for better mixing and texture.
- Don’t Overmix: Fold ingredients gently to maintain the cake’s moisture and texture.
- Cooling is Key: Allow the fruit mixture to cool completely before combining with other ingredients.
- Soak the Cake: For an extra moist cake, soak it with a syrup made from orange juice and sugar after baking.
- Store Properly: Wrap the cooled cake tightly in plastic wrap or aluminum foil and store in an airtight container.
- Patience is a Virtue: Fruitcake improves with age, so consider making it a few weeks before serving.
Variations
- Spiced Apple Addition: Add diced apples and a hint of cinnamon for a seasonal twist.
- Nut Variations: Substitute walnuts with pecans or almonds for a different texture.
- Liquor Infusion: Soak the cake with a liquor of your choice, such as brandy or rum, for a more adult flavor.
- Dried Fruit Mix: Experiment with different combinations of dried fruits like cranberries or apricots.
- Glaze Options: Use cream cheese or powdered sugar for a different glaze flavor.
- Citrus Zest Variations: Add lemon or lime zest for a brighter flavor profile.
Nutritional Guide
| Servings | Calories | Fat | Carbohydrates | Protein |
|---|---|---|---|---|
| 16 | 420 | 24g | 55g | 6g |
Additional nutritional notes: This fruitcake is rich in carbohydrates and fats due to the high content of dried fruits and nuts. It provides a moderate amount of protein and is a good source of fiber from the fruits and nuts. While it is a treat, it can be part of a balanced diet when consumed in moderation.
