Are you a fan of fruit cakes? Do you love the perfect blend of sweet and fruity flavors in every bite? If yes, then you’ve come to the right place! This article is all about the best fruit cake recipe ever – baked to perfection! We’ve got all the details from ingredients to serving suggestions, and even variations and substitutions. So, let’s get started!
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups mixed dried fruit (raisins, currants, candied peel, etc.)
- 1/2 cup chopped nuts (walnuts, almonds, etc.)
- Preheat your oven to 325°F (160°C) and lightly grease a 9-inch (23cm) cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the butter mixture in three parts, alternating with the milk and vanilla extract.
- Stir in the mixed dried fruit and chopped nuts.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 1 1/2 to 2 hours, or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool completely in the pan before removing and serving.
Calories: 320, Fat: 16g, Carbohydrates: 40g, Fiber: 2g, Protein: 5g
Preparation Time: 20 minutes, Cooking Time: 1 1/2 to 2 hours, Total Time: 2 hours 20 minutes
- Large mixing bowl
- Separate bowl for dry ingredients
- 9-inch (23cm) cake pan
This fruit cake is perfect for any occasion – serve it as a dessert at your next dinner party or enjoy it with a cup of tea or coffee in the afternoon. You can also top it with whipped cream or a scoop of vanilla ice cream for an extra special treat!
You can vary this recipe by using different types of dried fruit or nuts – try using cranberries or apricots instead of raisins, or pecans instead of walnuts. You can also add a splash of brandy or rum to the batter for an extra kick of flavor!
If you don’t have all-purpose flour, you can use cake flour or self-rising flour instead. You can also substitute the unsalted butter with margarine or shortening, and the milk with almond or soy milk for a dairy-free option.
This fruit cake can be stored in an airtight container at room temperature for up to a week. You can also freeze it for up to three months – just wrap it tightly in plastic wrap and then in foil before placing it in the freezer.
- Make sure your butter is at room temperature before creaming it with the sugar – this will ensure a smooth and creamy batter.
- Don’t overmix the batter – this can lead to a tough and dry cake.
- Let the cake cool completely in the pan before removing it – this will prevent it from falling apart.
This fruit cake is a classic recipe that has been passed down through generations – it’s sure to become a family favorite in your home too!
Frequently Asked Questions:
Can I use fresh fruit instead of dried fruit?
No, this recipe calls for dried fruit as it has a longer shelf life and won’t affect the moisture content of the cake.
Can I make this cake in advance?
Yes, this cake can be made up to a week in advance and stored in an airtight container at room temperature.
Can I substitute the nuts with something else?
Yes, you can omit the nuts altogether or substitute them with seeds like sunflower or pumpkin seeds.
This fruit cake recipe is a classic and it’s easy to see why. The perfect blend of sweet and fruity flavors in every bite is simply irresistible. I love how versatile this recipe is – you can use different types of dried fruit or nuts to personalize it to your taste. It’s also great that it can be made in advance and stored for up to a week. I highly recommend trying out this recipe – you won’t be disappointed!