Description
This classic fruit cake recipe is a moist, flavorful holiday treat packed with a medley of dried fruits and nuts soaked in rum or brandy. The cake combines the richness of butter and sour cream with the zesty brightness of orange, perfect for festive celebrations or a special dessert. Slow baked to perfection and brushed with brandy, it delivers a traditional taste that is both comforting and elegant.
Ingredients
Scale
Dried Fruits and Nuts
- ½ cup dried figs (chopped)
- ½ cup dried apricots (chopped)
- â…“ cup raisins
- ½ cup candied cherries (chopped)
- ½ cup dried pineapple (chopped)
- â…“ cup crystallized ginger (chopped)
- ½ cup pecans (chopped, or walnuts)
Liquids and Dairy
- 1 cup rum or brandy (see note*)
- ½ cup butter (1 stick)
- ½ cup sour cream
- 1 egg
Dry Ingredients
- 1 cup sugar
- 2 cups all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
Other
- 1 orange (zested)
Instructions
- Soak the Fruit: Add the chopped figs, apricots, raisins, cherries, pineapple, and crystallized ginger into a bowl. Pour the rum or brandy over the fruit mixture. Allow it to soak for at least 2 hours or preferably overnight to fully plump and infuse the flavors.
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for baking the cake.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and sugar together until the mixture is smooth and creamy.
- Add Wet Ingredients: Beat in the sour cream, egg, and orange zest into the butter and sugar mixture until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, cinnamon, salt, and baking soda to ensure even distribution.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients and beat just until combined, taking care not to overmix.
- Fold in Soaked Fruit and Nuts: Using a spatula, gently fold in the soaked fruit along with its soaking liquid, crystallized ginger, and chopped pecans or walnuts to evenly incorporate into the batter.
- Prepare Baking Pan: Grease a 9×5 inch loaf pan and line it with parchment paper. Pour the batter evenly into the prepared pan.
- Bake the Cake: Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in Pan: Remove the cake from the oven and let it cool in the pan for 15 minutes to firm up.
- Transfer to Cooling Rack: Carefully remove the cake from the pan and parchment paper. Transfer it to a wire rack to cool completely.
- Brush with Brandy: Once cooled, brush the sides and top of the cake with additional brandy to enhance moisture and flavor.
- Serve or Store: Allow the cake to cool completely before slicing. Serve immediately or store properly wrapped to develop flavor over time.
Notes
- Soaking the fruit overnight enhances the flavors and texture of the cake.
- Use either rum or brandy according to preference; both impart a distinct richness.
- Brushing the cake with brandy after baking keeps it moist and enhances the taste.
- Store the fruit cake wrapped tightly in an airtight container to preserve freshness.
- For a nut-free version, simply omit the pecans or walnuts.
