Do-it-yourself Fruit Cake Recipe – The Cookie Rookie®

Belief me after I inform you this extremely simple, deliciously candy, and splendidly moist do-it-yourself fruit cake recipe is bound to be a success at any vacation occasion! A wide range of dried and candied fruits are soaked in alcohol, mixed with ginger and pecans, then baked right into a fantastically wealthy and dense loaf cake that’s something however dry. I’ll present you tips on how to make a fruitcake that children, household, buddies, and occasion friends will all be begging to eat!

I wasn’t at all times the largest fan of fruitcakes–they’ve a status for being dry, so I averted these store-bought slices after I noticed them on the Christmas dessert desk. However my do-it-yourself recipe makes a brilliant moist, wealthy, and flavorful fruit cake that completely modified my opinion of this old style dessert!

Substances for Fruitcake

• Dried & Candied Fruits: I used a mix of dried figs, apricots, and pineapple, plus candied cherries, raisins, and crystallized ginger. Chop every little thing up into small items in order that they’re simple to distribute via the batter.
• Rum or Brandy: Alcohol provides moisture to the dried fruits, and infuses wealthy taste. Rum, brandy, or whiskey is finest for fruit desserts.
• Butter: Let the butter sit out for some time to melt, in order that it’s simple to cream with the sugar.
• Sugar: Use granulated sugar.
• Bitter Cream: This provides some additional moisture into the cake batter, in order that it doesn’t find yourself dry.
• Egg: Binds elements to create construction within the cake.
• Flour: Use all-purpose flour.
• Orange Zest: One orange-worth of recent zest provides some brightness to the ultimate taste of the cake.
• Cinnamon: Provides some heat to the combo, which balances properly with the sweetness of the fruit.
• Baking Soda: This leavening agent helps the cake rise correctly.
• Nuts: Pecans, walnuts, or one other chopped nut add texture; and so they assist steadiness out the sweetness of the cake.

Suggestions for Success

Soaking the dried fruit in liquor (like rum or brandy) is vital to a moist fruitcake! The fruit will absorb all that additional moisture (and taste) from the alcohol, in order that it’s well-hydrated earlier than being baked into the cake. With out that step, the dried fruit will attempt to steal moisture from the opposite elements within the cake batter, which is able to go away you with a drier outcome.

I like to recommend soaking the fruit for no less than 2 hours, or in a single day–12 to 24 hours is absolutely preferrred for one of the best of one of the best. I discover it best to do that step the day earlier than I bake the cake.

The best way to Retailer

Fruit desserts are recognized for having an extended shelf-life, and this do-it-yourself recipe may be saved for fairly some time too. It’s essential to brush all sides of the cake with brandy, as instructed, to get essentially the most out of it–this step is for each taste and preservation!

Let the cake absolutely cool earlier than storing. Wrap it in a layer of parchment paper, plastic wrap, or foil, then place it in an hermetic container or resealable bag. It’ll maintain at room temperature for as much as 2 weeks, or within the fridge for as much as 6 weeks.

Growing old and longer-term storage may be achieved by wrapping the fruitcake in a brandy-soaked cheesecloth, however I designed this recipe to make a simple model you possibly can bake and serve straight away!

Serving Options

This straightforward fruit cake can be lovely served with candied nuts, sugared cranberries, or whipped topping. And pairing it with a chai latte, chai spiked with bourbon, or sizzling apple cider would actually complement the wealthy and heat flavors of the cake!

The best way to Make Fruit Cake Step by Step

Soak the Dried Fruit: Add ½ cup of chopped dried figs, ½ cup of chopped dried apricots, ⅓ cup of raisins, ½ cup of chopped candied cherries, ½ cup of chopped dried pineapple, and ⅓ cup of chopped crystallized ginger to a bowl. Then pour 1 cup of rum or brandy instantly over the fruit.

Soak: Let the dried fruit sit and soak for no less than 2 hours, or in a single day.

Cream Butter and Sugar: When prepared to arrange for baking, preheat the oven to 325℉. In a bowl, beat ½ cup of softened butter and 1 cup of sugar till easy. Then, beat in ½ cup of bitter cream, 1 egg, and the zest of 1 orange.

Mix Batter Substances: In a separate bowl, whisk collectively 2 cups of all-purpose flour, ½ teaspoon of cinnamon, ½ teaspoon of salt, and 1 teaspoon of baking soda. Then add the dry elements to the moist elements, and beat till simply mixed.

Fold in Soaked Fruit: Utilizing a spatula, fold the soaked fruit combination into the cake batter, together with ½ cup of chopped pecans.

Bake: Grease and line a 9×5 loaf pan with parchment paper, then pour within the batter. Bake for 1 hour and quarter-hour, or till a toothpick inserted comes out clear.

Cool and End: Let the cake cool within the pan for quarter-hour; then take away it from the pan (carry it up utilizing the parchment paper), and switch to a cooling rack. Brush the perimeters and prime of the fruit cake with additional brandy. Then let it end cooling fully earlier than serving or storing.

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