Description
This Soft and Fluffy Fruit Cake is a rich, tender holiday dessert packed with juicy dried fruit, candied cherries, and crunchy nuts. Soaked in rum or brandy and aged for several weeks, it develops an even deeper flavor and wonderfully moist texture.
Ingredients
- 2 cups dried apricots, chopped (320g)
- 1 cup golden raisins (160g)
- 1 cup dark raisins (160g)
- 1 cup dried figs, chopped (160g)
- ½ cup crystallized ginger, chopped (80g)
- 1 cup rum or brandy, plus more for brushing (240mL)
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ¾ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter, softened (226g)
- 1½ cups light brown sugar (330g)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup candied cherries, chopped (160g)
- 1 cup chopped nuts, such as almonds, pecans, or walnuts (140g)
Instructions
- Combine the chopped apricots, golden raisins, dark raisins, figs, crystallized ginger, and rum or brandy in a bowl.
- Stir well, cover, and let the fruit soak for at least 4 hours or overnight, stirring occasionally.
- Preheat the oven to 300°F.
- Grease two 9×5-inch loaf pans and line them with parchment paper.
- Whisk together the flour, baking powder, cinnamon, salt, ground ginger, and nutmeg.
- Beat the softened butter until smooth and creamy.
- Add the brown sugar and beat for about 3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Beat in the vanilla extract.
- Gradually add the dry ingredients on low speed, mixing just until combined.
- Fold in the soaked fruit and any remaining soaking liquid.
- Fold in the candied cherries and chopped nuts.
- Divide the thick batter evenly between the prepared loaf pans.
- Bake for about 2 hours, or until a wooden pick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes.
- Remove the cakes and place them on a wire rack.
- Generously brush the tops and sides with additional rum or brandy.
- Allow the cakes to cool completely before wrapping or serving.
Notes
- Serve the fruit cake in thin slices with coffee, tea, or hot chocolate.
- For an extra festive presentation, dust the top lightly with powdered sugar before serving.
- Allow the cake to rest for at least a day before serving for more developed flavor.
- Wrap the cooled cake tightly in plastic wrap to prevent it from drying out.
- For traditional aging, wrap the cake in cheesecloth soaked with rum or brandy.
- Store the wrapped cake in an airtight container in a cool, dark place for several weeks.
- Brush the cake with additional rum or brandy periodically during aging for a richer, moister texture.
- Once sliced, keep the cake tightly covered to maintain its softness.