A deliciously moist fruitcake packed with mixed dried fruits and nuts, perfect for any occasion.
Ingredients
- 1cupunsalted butter
- 1cupgranulated sugar
- 4piecelarge eggs
- 1tspvanilla extract
- 2cupsall-purpose flour
- 1tspbaking powder
- 1/2tspbaking soda
- 1/2tspsalt
- 1/2tspground cinnamon
- 1/4tspground nutmeg
- 1cupmixed dried fruit
- 1/2cupchopped nuts
- 1/2cuporange juice
How to make Heavenly Moist Fruitcake
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, cream together the room temperature butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry mixture to the wet ingredients, alternating with the orange juice. Mix until just combined; do not overmix.
Gently fold in the mixed dried fruit and chopped nuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Allow the fruitcake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.
Tips & Tricks
If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil to prevent burning.
Ensure the butter is at room temperature for easier creaming with sugar.
FAQS
How can I make a gluten-free version of Heavenly Moist Fruitcake?
To make a gluten-free Heavenly Moist Fruitcake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to help with the cake's structure. Additionally, check that your baking powder is gluten-free.
What are some good storage tips for leftover fruitcake?
To store leftover Heavenly Moist Fruitcake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to a week or in the refrigerator for up to two weeks. For longer storage, consider freezing slices in an airtight container for up to three months.
Can I substitute the mixed dried fruit in the fruitcake recipe?
Yes, you can substitute the mixed dried fruit with your favorite dried fruits such as raisins, cranberries, apricots, or dates. Just ensure that the total amount remains around one cup for the best texture and flavor.
What can I serve with Heavenly Moist Fruitcake for a festive occasion?
Heavenly Moist Fruitcake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it with a side of spiced tea or coffee for a cozy dessert experience.
How do I know when my fruitcake is done baking?
To check if your Heavenly Moist Fruitcake is done baking, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes, checking periodically.
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Genesis Gaerlan
(@genesis111685)
A government employee, an aspiring blogger and a certified food lover. A government employee, an aspiring blogger and a certified food lover....
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia