This classic, flavorful fruit cake is sure to impress all of your holiday guests this year!
Unlike a lot of other fruit cakes, this recipe stays fresh for days, and in fact, it may even be better after few days! The flavors of this cake become a lot more developed as the cake rests.
To be honest, I discovered that by pure coincidence when I found two pieces of cake back in a fridge. I was surprised by how good it tasted after few days!
What Is Inside Fruit Cake?
For this particular recipe, I used a few different fruits, including raisins, figs, plums, dried apricot, cranberries, and pineapple.
To make things a bit more interesting, I also added freshly grated lemon zest, orange zest, and some brown sugar. These extra ingredients give this recipe a much richer flavor and a far more unique texture compared to other fruit cakes.
Besides these there are spices included that turn this cake into a real winter treat. You can serve this cake for Christmas or just on any cold winter night with some hot cup of tea.
Do I Need To Soak The Fruits?
No need to soak your fruits before baking! This recipe starts off by cooking the aforementioned fruit in fruit juice and sugar. This step ensures not only your fruits are plump but also infused with orange and lemon juice.
Can I Use Other Types Of Dried Fruits?
The particular fruits I chose for this recipe were used because they gave a good balance of sweet and tart in the final product. However, you certainly swap out any of the fruits I used for ones of your choosing.
Can I Bake The Fruit Cake In A Different Tin?
The cake here is baked in a bundt pan, and honestly, I just like the way the bundt pan looks (this one is my favorite)!
If you do not have a bundt cake pan or just want to try something else, you totally can. You can use a round cake pan, a square cake pan, or even two smaller loaf pans.
Truth be told, pretty much anything will work so long as it can hold all the batter and can safely bake food in the oven. You will probably need to adjust the baking time, however, so be aware of that.
How To Store The Cake
You can store the cake in a refrigerator for about 6-8 weeks. To keep the cake from drying out, people normally wrap it in cheesecloth that has been soaked in triple sec or some other kind of flavored alcohol.
If you want to avoid using any alcohol to preserve the cake, you can also just wrap the cake in parchment paper and place it in an airtight container.
How To Make Fruit Cake
Assemble your ingredients. Preheat oven to 320°F.
In a saucepot, combine orange juice, water, dried fruits, and sugar and bring to a boil.
Add butter and cook for 4 minutes. Remove the fruits from the heat and let them stand aside until completely cooled.
In a bowl, beat eggs with vanilla extract.
Fold in fruits and stir to combine.
In a separate bowl, whisk together the flour, spices, lemon zest, orange zest, and baking powder.
Fold the flour mixture into the fruits mixture and stir to combine.
Transfer the mixture into a well-greased bundt pan. Smooth the top and bake the cake for 1 hour.
Cool the cake on a wire rack completely before removing it from the pan.
Slice, serve, and enjoy!
- 2 cups mixed dried fruits
- 1 ½ cups chopped figs
- 1 cup dried pineapple cubes
- 1 ¾ cup flour
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 tsp baking powder
- ½ cup brown sugar
- 3 eggs
- 1 cup butter
- 1 orange, peeled and juiced
- 1 lemon, zested
- ½ cup water
- Preheat oven to 320°F.
- In a saucepot, combine orange juice, water, dried fruits, and sugar and bring to a boil.
- Add butter and cook for 4 minutes. Remove the fruits from the heat and let them stand aside until completely cooled.
- In a bowl, beat eggs with vanilla extract. Fold in fruits and stir to combine.
- In a separate bowl, whisk together the flour, spices, lemon zest, orange zest, and baking powder.
- Fold the flour mixture into the fruits mixture and stir to combine.
- Transfer the mixture into a well-greased bundt pan.
- Smooth the top and bake the cake for 1 hour.
- Cool the cake on a wire rack completely before removing it from the pan.
Slice and serve.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 379Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 87mgSodium: 190mgCarbohydrates: 55gFiber: 4gSugar: 36gProtein: 5g
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