For those who adore a rich and moist fruitcake, this Heavenly Moist Fruitcake is the perfect treat. Bursting with a variety of dried fruits and nuts, and enhanced with the subtle flavors of cinnamon and nutmeg, this cake is a delightful addition to any celebration or simply enjoyed with a cup of tea. The secret to its moist texture lies in the balance of ingredients, particularly the orange juice that keeps the cake tender and flavorful. Follow the detailed instructions to create a fruitcake that is sure to impress.
For those who adore a rich and moist fruitcake, this Heavenly Moist Fruitcake is the perfect treat. Bursting with a variety of dried fruits and nuts, and enhanced with the subtle flavors of cinnamon and nutmeg, this cake is a delightful addition to any celebration or simply enjoyed with a cup of tea.
INGREDIENTS
- 1 cup unsalted butter, room temperature: Adds richness and moisture to the cake.
- 1 cup granulated sugar: Sweetens the cake and helps with the creaming process.
- 4 large eggs: Provides structure and stability to the batter.
- 1 teaspoon vanilla extract: Adds a warm, aromatic flavor.
- 2 cups all-purpose flour: Forms the base of the cake's structure.
- 1 teaspoon baking powder: Helps the cake rise.
- 1/2 teaspoon baking soda: Also aids in leavening, ensuring a light texture.
- 1/2 teaspoon salt: Enhances the overall flavor of the cake.
- 1/2 teaspoon ground cinnamon: Adds a warm, spicy note.
- 1/4 teaspoon ground nutmeg: Contributes a subtle, nutty flavor.
- 1 cup mixed dried fruit (raisins, currants, chopped apricots, etc.): Provides sweetness and texture.
- 1/2 cup chopped nuts (walnuts, pecans, etc.): Adds a delightful crunch and nutty flavor.
- 1/2 cup orange juice: Adds moisture and a hint of citrus flavor, keeping the cake tender.
INSTRUCTIONS
- Preheat the Oven:
- Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan to prevent the cake from sticking.
- Cream Butter and Sugar:
- In a large bowl, combine 1 cup of room temperature unsalted butter and 1 cup of granulated sugar. Beat until the mixture is light and fluffy, which should take about 3-5 minutes.
- Blend Eggs and Vanilla:
- Add 4 large eggs one at a time to the creamed butter and sugar, beating well after each addition. Stir in 1 teaspoon of vanilla extract until well incorporated.
- Combine Dry Ingredients:
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. This ensures the leavening agents and spices are evenly distributed.
- Combine Mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
- Add Fruit and Nuts:
- Gently fold in 1 cup of mixed dried fruit and 1/2 cup of chopped nuts. Ensure they are evenly distributed throughout the batter.
- Add Orange Juice:
- Pour 1/2 cup of orange juice over the mixture and gently stir until well incorporated. This adds moisture and a hint of citrus flavor.
- Bake:
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving and Storage Tips
For the best flavor and texture, serve this Heavenly Moist Fruitcake at room temperature. It pairs beautifully with a cup of tea or coffee. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. To store, wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to one week. For longer storage, you can freeze the cake for up to three months. Just make sure to wrap it securely and place it in an airtight container or freezer bag.
Helpful Notes
To ensure your fruitcake remains moist, you can brush it with a bit of orange juice or a simple syrup while it cools. This will also enhance the flavor. If you prefer a more traditional fruitcake, consider soaking the dried fruits in rum or brandy for a few hours before adding them to the batter. This adds a rich, deep flavor and helps keep the fruitcake moist. Chef Mary Berry recommends letting the fruitcake mature for a few days before serving to allow the flavors to meld together beautifully.