Light and Moist Fruitcake
Indulge in the festive charm of this Light and Moist Fruitcake, a delightful twist on the traditional holiday classic. Infused with vibrant flavors from dried cherries, apricots, golden raisins, and a hint of orange zest, this cake is subtly spiced with cinnamon for a warm, aromatic touch. What sets this fruitcake apart is its perfect balance of rich, buttery texture and light, tender crumb, achieved through precise layering of ingredients and a splash of milk for extra moisture. The fruits are soaked in your choice of brandy, rum, or orange juice, infusing every bite with a burst of flavor. Topped with optional additional soaking, this fruitcake stays gloriously soft while delighting every palate. Whether you're preparing it for a festive gathering or gifting it to loved ones, this easily customizable recipe will become a cherished tradition.
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Recipe Information
Ingredients
- 170 grams unsalted butter, softened
- 150 grams granulated sugar
- 3 large eggs
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 60 milliliters milk
- 1 teaspoon vanilla extract
- 100 grams dried cherries
- 100 grams chopped dried apricots
- 100 grams golden raisins
- 50 grams chopped pecans or walnuts
- 1 tablespoon orange zest
- 120 milliliters brandy, rum, or orange juice (for soaking)
Instructions
In a small bowl, combine the dried cherries, dried apricots, golden raisins, and orange zest. Pour the brandy, rum, or orange juice over the mixture and let it soak for at least 1 hour or overnight for the best flavor.
Preheat the oven to 150°C (300°F). Grease a 9-inch (23 cm) round cake pan or loaf pan and line the bottom with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition.
In another bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined.
Stir in the vanilla extract.
Drain any excess liquid from the soaked fruit mixture and fold the fruits, along with the chopped nuts, into the batter gently until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Let the fruitcake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake has cooled, optionally brush the top with additional brandy, rum, or orange juice for extra moisture and flavor.
Serve and enjoy! Wrap any leftovers tightly in plastic wrap to keep the fruitcake moist.
Nutrition Facts
Calories |
3899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.6 g | 247% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 935 mg | 312% | |
| Sodium | 1930 mg | 84% | |
| Total Carbohydrate | 512.1 g | 186% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 322.7 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 460 mg | 35% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2822 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
