Rich Moist Fruit Cake Recipe

Rich Moist Fruit Cake Recipe

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This recipe yields a deeply flavorful and incredibly moist fruit cake, perfect for holidays, celebrations, or simply enjoying with a cup of tea. The combination of dried fruits, nuts, and spices creates a delightful texture and aroma that gets even better with age.

Ingredients:

  • Dried Fruits (Total of 750g, a mix of):
    • 250g Raisins
    • 150g Sultanas
    • 150g Currants
    • 100g Glacé Cherries (halved)
    • 100g Dried Apricots (chopped)
  • Nuts:
    • 100g Almonds (roughly chopped)
    • 50g Walnuts (roughly chopped)
  • Liquids:
    • 150ml Dark Rum (or brandy, or strong tea for a non-alcoholic version)
    • 100ml Orange Juice
  • Butter & Sugar:
    • 250g Unsalted Butter (softened)
    • 250g Dark Brown Sugar (packed)
  • Eggs:
    • 4 Large Eggs
  • Flour & Leavening:
    • 300g All-Purpose Flour
    • 1 teaspoon Baking Powder
    • 1/2 teaspoon Baking Soda
    • 1 teaspoon mixed spice
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • Pinch of salt
  • Optional:
    • 2 tablespoons of black treacle or molasses.
    • Zest of one orange and one lemon.

Instructions:

  1. Soak the Fruit:
    • In a large bowl, combine the dried fruits, rum (or chosen liquid), and orange juice. Cover and let soak for at least 4 hours, or preferably overnight, stirring occasionally.
  2. Prepare the Oven and Pan:
    • Preheat oven to 150°C (300°F). Grease and line a 9-inch (23cm) round or square cake pan with parchment paper.
  3. Cream Butter and Sugar:
    • In a large mixing bowl, cream the softened butter and dark brown sugar together until light and fluffy.
  4. Add Eggs:
    • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If using treacle or molasses, mix it in with the last egg.
  5. Combine Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking powder, baking soda, mixed spice, cinnamon, cloves, and salt.
  6. Combine Wet and Dry:
    • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Add Fruit and Nuts:
    • Fold in the soaked fruit, including any remaining liquid, and the chopped nuts. If using, fold in the orange and lemon zest.
  8. Bake:
    • Pour the batter into the prepared cake pan.
    • Bake for approximately 2 to 2.5 hours, or until a skewer inserted into the center comes out clean.
    • If the top of the cake begins to brown too quickly, cover it loosely with aluminum foil.
  9. Cool and Mature:
    • Let the cake cool completely in the pan before removing it.
    • For a richer flavor, wrap the cooled cake tightly in parchment paper and then aluminum foil. Store in a cool, dark place. You can “feed” the cake weekly with a tablespoon or two of rum or brandy for extra moistness and flavor over the next few weeks.
  10. Serving:
    • Slice and serve the cake on its own, or with a dollop of whipped cream or custard.

Tips for Success:

  • Use high-quality dried fruits and nuts for the best flavor.
  • Soaking the fruit overnight is essential for a moist cake.
  • Do not overmix the batter, as this will result in a tough cake.
  • Allow the cake to cool completely before slicing.
  • “Feeding” the cake with alcohol will greatly enhance the flavor and moisture over time.
  • This cake freezes very well.

Enjoy your delicious, rich, moist fruit cake!

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