Ingredients
For the Fruit Mix
1 cup raisins
1 cup sultanas
1 cup chopped dates
1 cup mixed candied fruits, such as red, green, and yellow
½ cup dried cranberries
½ cup dried apricots, chopped
½ cup mixed nuts, such as almonds, cashews, and walnuts, chopped
1 cup dark rum, brandy, or fruit juice for soaking
For the Cake Batter
250 g unsalted butter, softened
1 cup brown sugar
4 large eggs, at room temperature
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon allspice or mixed spice
Zest of 1 orange
¼ cup fresh orange juice
1 teaspoon vanilla extract
2 tablespoons molasses or dark caramel syrup
Method
- Prepare the Fruit Mixture
Place the raisins, sultanas, dates, candied fruits, cranberries, dried apricots, and chopped nuts in a large bowl.
Pour over the rum, brandy, or fruit juice and mix well. Cover and let the fruit soak for at least 4 hours, preferably overnight. This helps the dried fruits become soft, juicy, and flavorful.
- Prepare the Oven and Pan
Preheat the oven to 160°C (320°F).
Grease a deep 8-inch round cake pan and line the bottom and sides with parchment paper. For a very moist fruit cake, you can use two layers of parchment paper around the sides.
- Prepare the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and allspice.
Set aside.
- Cream the Butter and Sugar
Place the softened butter and brown sugar in a large mixing bowl.
Beat until light, creamy, and well combined, about 3–4 minutes.
- Add the Eggs
Add the eggs one at a time, beating well after each addition.
Add the vanilla, orange zest, orange juice, and molasses or dark caramel syrup. Mix until smooth.
- Combine the Batter
Gradually add the dry ingredients to the butter mixture. Mix gently until just combined.
Do not overmix, as this can make the cake dense.
- Add the Fruit
Drain the soaked fruit if there is excess liquid, reserving a little of the soaking liquid if desired.
Fold the soaked fruit mixture gently into the batter until evenly distributed.
- Bake
Transfer the batter to the prepared cake pan and spread the top evenly.
Bake at 160°C (320°F) for approximately 75–95 minutes, or until a skewer inserted into the center comes out clean or with only a few moist crumbs.
If the top becomes too dark before the center is cooked, loosely cover it with aluminum foil during the final part of baking.
- Cool
Allow the cake to cool in the pan for about 15–20 minutes.
Remove it from the pan and place it on a wire rack to cool completely.
For the best texture and flavor, wrap the completely cooled cake tightly in parchment paper and then foil. Let it rest overnight before serving.
Optional Fruit-Cake Maturation
For a richer traditional fruit cake, lightly brush the cooled cake with 1–2 tablespoons of rum or brandy. Wrap tightly and store in an airtight container.
You can repeat this once every 1–2 weeks for several weeks, depending on your preference.
Tips
Use room-temperature ingredients for a smoother batter.
Soaking the dried fruits overnight gives the cake a much softer and more flavorful texture.
Do not overmix the batter after adding the flour.
Bake the cake slowly at a moderate temperature so the center cooks without burning the fruit on top.
Allowing the cake to rest overnight greatly improves its flavor and texture.
If using fruit juice instead of alcohol, store the finished cake refrigerated and consume it sooner.
Serving
Slice the fruit cake once completely cooled and serve with tea, coffee, or your favorite holiday drink.
The cake becomes even more flavorful after resting for a day or two.