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Classic Never Fail Fruit Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 74 reviews
  • Author: Elina
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Traditional American / British Fruit Cake

Description

Indulge in the rich aroma of spices and plump fruits with this Classic Never Fail Fruit Cake. This old-fashioned style fruit cake blends tradition and flavor beautifully, making it perfect for celebrations and festive occasions. Packed with mixed dried fruits and nuts, infused with warm spices and a hint of brandy or rum, each slice promises a moist, flavorful treat.

Ingredients

Scale

Fruits and Nuts

  • 2 cups mixed dried fruits
  • 1 cup chopped nuts

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1/2 cup orange juice
  • 1/4 cup brandy or rum

Dry Ingredients

  • 2 cups granulated sugar
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt

Instructions

  1. Prepare Ingredients: Assemble all ingredients on a clean workspace. Measure and chop dried fruits and nuts into bite-sized pieces for even distribution throughout the cake.
  2. Soften Butter: Allow the unsalted butter to soften at room temperature to ensure it creams easily with the sugar.
  3. Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the fruit cake.
  4. Cream Butter and Sugar: Using a mixer, cream the softened butter with granulated sugar until the mixture is light and fluffy, approximately 5 minutes. This step helps achieve a tender texture.
  5. Add Eggs: Beat in the eggs one at a time, mixing thoroughly after each addition until smooth and well incorporated.
  6. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening and spices.
  7. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the creamed mixture, alternating with orange juice. Begin and end with the dry ingredients to maintain the batter’s consistency.
  8. Fold in Fruits and Nuts: Gently fold in the chopped dried fruits and nuts to the batter, ensuring they are evenly distributed without overmixing.
  9. Prepare Pan: Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and allow easy removal of the cake.
  10. Bake: Pour the batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 60-75 minutes or until a toothpick inserted into the center comes out clean.
  11. Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy.

Notes

  • For enhanced flavor and moisture, soak the dried fruits overnight in warm water or rum before using.
  • Cream the butter and sugar thoroughly, about 5 minutes, to create a light, fluffy texture for the cake.
  • Use parchment paper for easy removal and clean edges on your loaf.
  • This cake improves in flavor if wrapped tightly and stored for a few days.

Find it online: https://recipes.mbeams.com/classic-never-fail-fruit-cake-recipe/