Why You’ll Love This Recipe
- A perfect balance of sweetness and spice.
- Versatile: You can customize the fruits and nuts to your liking.
- Keeps well and tastes even better over time, making it great for gifting.
- Optional rum soaking adds a luxurious touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar, packed
- 4 large eggs
- 1/4 cup molasses
- 1/4 cup orange juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 2 cups mixed dried fruits (raisins, currants, chopped dates, chopped apricots)
- 1 cup chopped nuts (walnuts, pecans, almonds)
- 1/4 cup rum (optional, for soaking)
Directions
- Preheat your oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the molasses and orange juice until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the pre-soaked mixed dried fruits and chopped nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- If desired, brush the cooled cake with rum for added moisture and flavor.
Servings and Timing
- Servings: 12
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 40 minutes
- Calories per Serving: Approximately 350 kcal
Variations
- Alcohol-Free: Replace rum with apple juice for a non-alcoholic version.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Fruits: Use your favorites like dried cranberries, cherries, or pineapple.
- Spices: Add a touch of ginger or cardamom for an extra kick.
Storage/Reheating
- Storage: Wrap the cooled fruit cake tightly in plastic wrap or foil and store it in an airtight container at room temperature for up to 2 weeks.
- Refrigeration: Extend freshness by storing in the fridge for up to 1 month.
- Freezing: Wrap in plastic and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm slices in the microwave for a few seconds for a fresh-from-the-oven feel.
FAQs
1. Can I make this cake ahead of time?
Yes, fruit cakes improve in flavor when made a few days in advance.
2. Do I need to soak the fruits beforehand?
Soaking is optional but enhances the cake’s flavor and texture.
3. Can I omit the nuts?
Yes, you can leave out the nuts or substitute them with seeds for a nut-free version.
4. Can I use gluten-free flour?
Absolutely! A gluten-free flour blend works well as a substitute.
5. What’s the best way to store fruit cake?
Wrap it tightly and store it in an airtight container at room temperature or in the fridge.
6. How long does this cake last?
It keeps for up to 2 weeks at room temperature or up to a month in the refrigerator.
7. Can I freeze this fruit cake?
Yes, it freezes beautifully for up to 3 months.
8. Can I add alcohol other than rum?
Yes, try brandy or whiskey for a different flavor profile.
9. What can I substitute for molasses?
You can use honey, maple syrup, or dark corn syrup as a substitute.
10. How can I make the cake more moist?
Brushing the cake with additional rum or fruit juice after baking keeps it moist.
Conclusion
This fruit cake is a delightful treat that’s easy to make and perfect for celebrations or everyday indulgence. Customize it with your favorite fruits and spices to make it uniquely yours. Whether enjoyed fresh or aged for a deeper flavor, this cake is sure to be a hit!
Best Fruit Cake Ever
- Total Time: 80 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Best Fruit Cake Ever recipe is a rich, moist, and classic dessert perfect for holidays or special occasions. Bursting with dried fruits, nuts, and warm spices, it delivers timeless flavor in every bite. Customize it to your taste, and enjoy a cake that gets even better with time.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar, packed
- 4 large eggs
- 1/4 cup molasses
- 1/4 cup orange juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 2 cups mixed dried fruits (raisins, currants, chopped dates, chopped apricots)
- 1 cup chopped nuts (walnuts, pecans, almonds)
- 1/4 cup rum (optional, for soaking)
Instructions
- Preheat oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, cream together butter and brown sugar until light and fluffy.
- Beat in eggs one at a time, mixing well. Stir in molasses and orange juice until combined.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and spices.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Fold in pre-soaked dried fruits and chopped nuts.
- Pour batter into prepared pan. Smooth the top.
- Bake for 70-80 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes; transfer to a wire rack to cool completely.
- Optional: Brush cooled cake with rum for added moisture and flavor.
Notes
- Substitute rum with apple juice for an alcohol-free version.
- Experiment with different dried fruits or nuts for a personalized touch.
- Brush the cake with additional liquid post-baking to enhance moisture.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
