This recipe provides instructions for making a Homemade Fruit Cake, a rich and dense cake packed with dried fruits, nuts, and often candied peels, all bound together by a spiced batter that is frequently soaked in alcohol (though this recipe’s ingredients do not explicitly state alcohol). Fruitcake is a traditional dessert often associated with the holiday season, known for its long shelf life and intensely fruity and nutty flavor that develops over time. The texture is typically dense and moist, with a slightly chewy consistency from the dried fruits and a firm bite from the nuts. The appearance is characterized by a dark, often caramelized exterior and a colorful interior studded with the various fruits and nuts. This homemade version allows for customization of the fruits and nuts used, catering to individual preferences. The image shows a round fruitcake on a white plate, with a slice cut out. The cake has a dark, rich color and is studded with various dried fruits (dark raisins, red cherries, possibly cranberries) and nuts (pecans, almonds). The top is glazed with a shiny, amber-colored glaze and decorated with more nuts and glace cherries. The interior of the cut slice reveals a dense cake with a high proportion of fruit and nuts distributed throughout. The overall impression is of a classic, moist, and intensely flavored fruitcake, perfect for festive occasions.
Based on the ingredients listed and common fruitcake recipes, the ingredients likely include:
- All-Purpose Flour: Provides the structure for the cake.
- Brown Sugar: Adds moisture, a caramel-like flavor, and contributes to the cake’s dark color.
- Butter (Melted): Adds richness and tenderness. Melted butter ensures it is easily incorporated into the dense batter.
- Eggs: Provide binding, richness, and leavening.
- Mixed Dried Fruits: A combination of raisins, currants, chopped dates, candied cherries, and other dried fruits, forming the bulk of the cake.
- Nuts: Typically walnuts, pecans, almonds, or a combination, adding texture and flavor. They are often chopped.
- Molasses (Optional): Contributes to the dark color and deep, slightly bitter-sweet flavor.
- Spices: Warm spices like cinnamon, nutmeg, cloves, and allspice are commonly used to enhance the flavor.
- Baking Powder or Baking Soda: Leavening agents to give the cake some lift, though fruitcakes are generally dense.
- Liquid (Optional): Orange juice, apple cider, or even a dark rum or brandy can be added for extra moisture and flavor, and for soaking after baking.
- Candied Peel (Optional): Adds a traditional citrusy note.
- Salt: Balances the sweetness and enhances the other flavors.
The preparation involves first soaking the dried fruits in a liquid (if using) to plump them up. The butter and brown sugar are mixed together, followed by the eggs. The dry ingredients (flour, spices, baking powder/soda, salt) are then gradually added and mixed until just combined. The soaked and drained fruits and chopped nuts (and candied peel, if using) are folded into the batter. The dense batter is then poured into a prepared baking pan (often lined with parchment paper). Fruitcakes are typically baked at a low temperature for a long time to ensure they cook through without drying out. Once baked, they are often cooled in the pan and then soaked periodically with alcohol or fruit juice to keep them moist and enhance the flavor. They are traditionally wrapped tightly and stored in a cool place, where their flavor improves over time.
Homemade Fruit Cake is often enjoyed in small slices due to its richness and density. It is a traditional treat during the Christmas season and can be served on its own or with a dollop of whipped cream or a slice of cheese.
The texture is dense, moist, and chewy due to the high proportion of fruits and nuts.
The flavor is intensely fruity and nutty, with warm spice notes and a hint of caramel from the brown sugar. If alcohol is used, it adds another layer of flavor.
Homemade Fruit Cake is a dense and rich cake packed with dried fruits and nuts, often spiced and sometimes soaked in alcohol, traditionally enjoyed during the holiday season.
The preparation involves mixing butter and sugar, adding eggs, incorporating dry ingredients, folding in soaked fruits and nuts, baking at a low temperature for a long time, and optionally soaking with liquid after baking.
Ingredients ( अनुमानित based on common recipes):
- 1 ½ cups (190g) all-purpose flour
- ½ cup (100g) brown sugar
- ½ cup (115g) butter, melted
- 2 large eggs
- 1 ½ cups mixed dried fruits (raisins, currants, chopped dates, candied cherries, etc.)
- ¾ cup chopped nuts (walnuts, pecans, almonds)
- ¼ cup molasses (optional, for color and flavor)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ½ teaspoon baking powder
- ¼ cup orange juice, apple cider, or dark rum/brandy (optional, for batter and soaking)
- ¼ cup candied mixed peel (optional)
- Pinch of salt
Equipment:
- Mixing bowls
- Electric mixer (optional)
- Measuring cups and spoons
- Wooden spoon or spatula
- Baking pan (round or loaf, about 8-9 inches)
- Parchment paper (for lining)
- Wire rack
Instructions:
- Prepare Fruits and Nuts: If desired, soak the dried fruits in ¼ cup of your chosen liquid (orange juice, apple cider, or alcohol) for at least 30 minutes, or up to a few hours, to plump them up. Drain well before using. Chop any large pieces of fruit and the nuts.
- Preheat Oven and Prepare Pan: Preheat your oven to a low temperature, around 300°F (150°C). Grease and line your baking pan with parchment paper, allowing some overhang for easy removal.
- Cream Butter and Sugar: In a large mixing bowl, cream together the melted butter and brown sugar until well combined. If using an electric mixer, use a low speed.
- Add Eggs and Molasses (Optional): Beat in the eggs one at a time, mixing well after each addition. If using molasses, stir it in until the batter is evenly colored.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, spices (cinnamon, nutmeg, cloves, allspice), baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a wooden spoon until just combined. Do not overmix. If using liquid in the batter (beyond soaking the fruits), stir it in now.
- Fold in Fruits and Nuts: Gently fold in the soaked and drained dried fruits, chopped nuts, and candied peel (if using) until they are evenly distributed throughout the batter.
- Pour Batter into Pan: Spoon the dense batter into the prepared baking pan and spread it evenly.
- Bake the Cake: Bake in the preheated oven for a long time, typically 2 to 3 hours, or until a toothpick inserted into the center comes out clean. The exact baking time will depend on the size and depth of your pan. The cake should be dark and feel firm to the touch.
- Cool in Pan: Let the cake cool in the pan for at least 30 minutes before attempting to remove it.
- Soak (Optional): Once slightly cooled, if you wish to soak the cake further, poke holes all over the top with a skewer and drizzle a tablespoon or two of your chosen liquid (alcohol or fruit juice) evenly over the surface. You can repeat this process every few days if desired, for a more intense flavor and to keep the cake moist.
- Wrap and Store: Once completely cooled, wrap the fruitcake tightly in plastic wrap, then in aluminum foil. Store in a cool, dark place. Fruitcakes are often said to improve in flavor over time, so they can be made weeks or even months in advance.
- Serve: To serve, slice the fruitcake thinly. It can be enjoyed on its own or with a dollop of whipped cream or a piece of cheese.
Enjoy your rich and flavorful Homemade Fruit Cake!