Never Fail Fruit Cake Old-Fashioned (Print-Friendly Version)
Soft fruit cake brimming with nuts, citrus, and warm spices for a comforting old-fashioned treat.
# Ingredients List:
→ Fruit and Nut Blend
01 -
480 g mixed dried fruits, chopped
02 -
120 g chopped nuts
→ Wet Ingredients
03 -
227 g unsalted butter, softened
04 -
240 ml orange juice
05 -
60 ml brandy or rum
06 -
4 large eggs
→ Dry Ingredients
07 -
400 g granulated sugar
08 -
375 g all-purpose flour
09 -
1 tsp baking powder
10 -
1 tsp ground cinnamon
11 -
0.5 tsp ground nutmeg
12 -
0.5 tsp salt
# How to Make It:
01 -
Arrange all measured ingredients on a sanitized countertop for efficient workflow.
02 -
Dice mixed dried fruits and nuts into uniform, bite-sized pieces for even distribution.
03 -
Allow unsalted butter to reach room temperature to facilitate proper creaming.
04 -
Set oven temperature to 160°C and ensure accurate calibration.
05 -
Combine softened butter and granulated sugar in a large bowl. Beat with an electric mixer until pale and fluffy, approximately 5 minutes.
06 -
Add eggs individually to the butter mixture, blending thoroughly after each addition until smooth.
07 -
In a separate bowl, whisk together all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Ensure mixture is homogenous.
08 -
Alternate additions of dry ingredient mixture and orange juice to the wet base, mixing gently after each addition for smooth batter.
09 -
Gently incorporate chopped dried fruits and nuts into the batter, ensuring even distribution without overmixing.
10 -
Grease a 23×13 cm loaf pan and line with parchment paper for easy release.
11 -
Spoon batter into prepared loaf pan and smooth surface with spatula.
12 -
Transfer pan to preheated oven. Bake for 60-75 minutes, or until skewer inserted in center emerges clean.
# Extra Tips:
01 -
Soak dried fruits overnight in warm water or rum to heighten moisture and flavor.
02 -
Optimal butter and sugar creaming requires at least 5 minutes for best crumb structure.