Super moist fruit cake
Ingredients
- 228 gflour
1 3/4 cup
- 226 gbutter
2 sticks/1 cup
- 100 gbrown sugar
1/2 cup
- 45 gmollasses)
3 tbsp (can use brown sugar instead
- 3eggs
- 1 tspcinnamon powder
- 1 tspground all spices
- 1 tspbaking powder
- ½ tspsalt
- 180 mlwater
3/4 cup
- 1zest of orange
- 1zest of lemon
- 600 gdry fruits and nuts
- 175 graisins
- 200 gdried cranberries
- 200 gprunes
- 100 gdates
- 75 gchopped pecans
- nutmeg
cloves, cardamom, dry ginger
Directions
Boil the dry fruits
- 1
In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar,molasses and water.Bring to a boil. Simmer over moderately high heat for 3-4 minutes, stirring occasionally. Remove from the heat and let stand for 45 minutes or until it is cool.
Add all the rest of ingredients
- 1
Add the eggs (lightly beaten) and vanilla extract(optional) and the nuts.We can add the dates and prunes at this point.Add in the flour mix which is Flour+Baking powder+Salt+Ground spices+Zest of orange and lemon.I didn't add the spices and the zest of lemon and orange into the boil mix because we need to preserve the fresh smell of those spices and that of lemon and orange.The taste of a fruit cake is mostly the aroma of that cake :)Mix everything together, just until everything is well incorporated.
Bake the fruit cake
- 1
Transfer the batter into the prepared pan.7 inch pan / 8 inch pan will work. Bake in the center of the oven @ 320F for about 75-90 minutes, until a toothpick inserted in the center comes out clean.At around 50 minutes of baking, tent the top with an aluminum foil to prevent any chance of over browning and continue baking.Large baking tray (8 inch) will take slightly less baking time.
- 2
Let the cake cool completely.Unmold the cake and transfer to a serving platter. This fruit cake is best to serve the next day.The flavor and texture of cake improves a lot with that time.The cake may seem buttery and crumbly and less flavorful if we cut it immediately it is cooled.
Super moist fruit cake
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Tired of dry, crumbly fruit cakes that disappoint? This Super moist fruit cake recipe truly delivers on its promise, offering a tender, flavorful experience perfect for any breakfast table or special occasion.
The secret to this fruit cake's exceptional texture lies in its thoughtful balance of rich ingredients. With a generous amount of butter, the deep caramel notes of molasses, and a vibrant array of dried fruits and nuts, this recipe ensures an incredibly soft and moist result. Its simple 3-step method makes achieving a classic, bakery-quality fruit cake more accessible than you might imagine.
Prepare for a truly indulgent experience with every slice. This fruit cake is wonderfully soft, packed with the comforting chewiness of plump raisins, tart dried cranberries, tender prunes, and sweet dates, all complemented by the satisfying crunch of chopped pecans. A complex, warm flavor profile, infused with aromatic cinnamon, allspice, nutmeg, cloves, cardamom, and dry ginger, runs throughout, brightened by the delicate zest of orange and lemon. It's a rich, dense cake that feels substantial, deeply satisfying, and full of character.
While this recipe is perfect as written, you can easily adapt it to your pantry or preferences. If you don't have molasses on hand, simply use additional brown sugar to maintain that lovely deep sweetness. Feel free to vary the specific mix of dry fruits and nuts, perhaps adding candied peel or walnuts, ensuring the total weight remains consistent for the best texture and structure.
This Super moist fruit cake makes a delightful and substantial addition to your breakfast spread, pairing beautifully with a fresh cup of coffee or a warming tea. Its rich, spiced flavors also make it an excellent choice for a festive brunch or a comforting snack on a chilly afternoon.