Description
This classic Fruit Cake is a rich and moist loaf filled with a generous mix of dried fruits soaked in rum or brandy, complemented by warm spices and crunchy nuts. Perfect for holiday celebrations or as a delightful treat with tea, this cake features a tender crumb enhanced by sour cream and orange zest, delivering a perfect balance of sweetness and depth of flavor.
Ingredients
Scale
Dried Fruits and Nuts
- ½ cup dried figs, chopped
- ½ cup dried apricots, chopped
- ⅓ cup raisins
- ½ cup candied cherries, chopped
- ½ cup dried pineapple, chopped
- ⅓ cup crystallized ginger, chopped
- ½ cup pecans, chopped (or walnuts)
Liquids
- 1 cup rum or brandy (see note*)
- ½ cup butter (1 stick)
- ½ cup sour cream
- 1 egg
- Zest of 1 orange
Dry Ingredients
- 1 cup sugar
- 2 cups all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
Instructions
- Soak the Dried Fruits: In a large bowl, combine the chopped figs, apricots, raisins, candied cherries, dried pineapple, and crystallized ginger. Pour the rum or brandy over the fruit mixture and stir gently. Cover and let it soak for at least 2 hours or preferably overnight to allow the flavors to meld and soften the fruits.
- Preheat the Oven: Set your oven to 325°F (163°C) to prepare for baking the cake.
- Cream Butter and Sugar: In a mixing bowl, beat the butter and sugar together until the mixture is smooth and creamy. This creates a light texture in the cake batter.
- Add Wet Ingredients: To the creamed butter and sugar, beat in the sour cream, egg, and freshly grated orange zest until thoroughly combined, adding moisture and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, salt, and baking soda. This ensures even distribution of leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture and beat just until incorporated. Over-mixing can make the cake tough.
- Fold in Fruit and Nuts: Gently fold in the soaked fruit along with any soaking liquid, crystallized ginger, and chopped pecans using a spatula to distribute evenly without deflating the batter.
- Prepare the Baking Pan: Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal and even baking.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool in Pan: Allow the cake to cool in the pan for 15 minutes to set before removing.
- Remove and Transfer: Carefully remove the cake from the pan using the parchment paper and transfer it to a wire rack to cool completely, preventing sogginess from steam.
- Brush with Brandy: Once slightly cooled, brush the entire cake’s sides and top with brandy to enhance moisture and flavor, and help preserve the cake.
- Final Cooling: Let the cake cool completely before slicing, serving, or storing to allow flavors to fully develop and the texture to set perfectly.
Notes
- You can substitute rum with brandy or other preferred liquor for soaking the fruits, or use orange juice for a non-alcoholic version.
- For richer flavor, soak the dried fruits overnight if time permits.
- Store the cake wrapped in plastic wrap at room temperature for up to 1 week or refrigerate for longer shelf life.
- Adding a splash of brandy when serving enhances the aroma and taste of the fruit cake.
- Use parchment paper lining to prevent sticking and make removing the cake easier.
- Prep Time: 15 minutes plus 2 hours to overnight soaking
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: fruit cake, holiday cake, dried fruit cake, rum soaked cake, traditional dessert, moist cake, loaf cake
