Rich Moist Fruit Cake Recipe

Rich Moist Fruit Cake Recipe

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This recipe creates a dense, flavorful fruit cake packed with dried fruits and nuts. It’s perfect for holidays, celebrations, or as a treat any time of year.

Ingredients:

  • Dried Fruits:
    • 1 lb (450g) mixed dried fruit (raisins, sultanas, currants, candied peel, cherries)
    • 1/2 cup (120ml) brandy, rum, or strong tea (for soaking)
  • Wet Ingredients:
    • 1 cup (225g) unsalted butter, softened
    • 1 cup (200g) packed brown sugar
    • 4 large eggs
    • 1/4 cup (60ml) molasses or treacle
    • 1 teaspoon vanilla extract
  • Dry Ingredients:
    • 2 cups (250g) all-purpose flour
    • 1 teaspoon mixed spice or pumpkin pie spice.
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon salt
    • 1/2 cup (50g) chopped almonds or walnuts (optional)
  • Optional Glaze:
    • Apricot jam, warmed and strained.
    • Extra brandy or rum.

Instructions:

  1. Soak the Fruit:
    • In a large bowl, combine the mixed dried fruit with the brandy, rum, or strong tea.
    • Cover and let it soak for at least 4 hours, or preferably overnight, stirring occasionally.
  2. Prepare the Cake Pan:
    • Preheat oven to 300°F (150°C).
    • Grease and line a 9-inch (23cm) square or round cake pan with parchment paper.
  3. Cream Butter and Sugar:
    • In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.  
  4. Add Eggs and Liquids:
    • Beat in the eggs one at a time, ensuring each is fully incorporated.
    • Stir in the molasses or treacle and vanilla extract.
  5. Combine Dry Ingredients:
    • In a separate bowl, whisk together the flour, mixed spice, cinnamon, cloves, and salt.
  6. Combine Wet and Dry:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Add Fruit and Nuts:
    • Stir in the soaked fruit (including any remaining liquid) and the chopped nuts (if using).
  8. Bake the Cake:
    • 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 browns too quickly, cover loosely with aluminum foil.
  9. Cool and Glaze (Optional):
    • Let the cake cool completely in the pan before removing it.
    • If desired, brush the top of the cake with warm, strained apricot jam for a glossy finish.
    • You can also brush the cake with extra brandy or rum for added flavor.
  10. Storage:
    • Wrap the cooled cake tightly in parchment paper and then in aluminum foil.
    • Store in a cool, dark place. The flavor improves with age, so it can be stored for several weeks.
    • For extended storage, the cake can be frozen.

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