Description
This classic fruit cake recipe combines a rich mix of dried fruits and nuts with a moist batter spiced with orange zest and vanilla. Baked slowly with a water bath for gentle steaming, it yields a dense, flavorful cake perfect for holidays or anytime you crave a traditional treat. Brandy or bourbon can be added to enhance storage and depth of flavor.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (divided into 1/4 cup and 1 3/4 cups)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Fruits and Nuts
- 1 cup dates, chopped
- 1/2 cup raisins
- 1 cup dried cranberries
- 1/2 cup dried kiwi, chopped
- 1/2 cup maraschino cherries, dried with paper towels and chopped
- 1/2 cup walnuts, chopped
- 1/2 cup almonds, chopped
Wet Ingredients
- 1 cup sour cream
- 1/2 cup unsalted butter
- 1 cup white granulated sugar
- 1 large egg, room temperature
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for gentle baking.
- Prepare Pan: Line a 9×5-inch loaf pan with greased parchment paper, creating handles on the sides to easily remove the cake later.
- Mix Sour Cream and Baking Soda: In a small bowl, blend baking soda with sour cream and set aside to activate the leavening agent.
- Coat Fruits and Nuts: Toss the chopped dates, raisins, cranberries, dried kiwi, maraschino cherries, walnuts, and almonds with 1/4 cup of the flour to prevent sinking during baking. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and sugar until light and fluffy to create a smooth batter base.
- Add Egg and Flavorings: Beat in the egg, followed by the orange zest and vanilla extract, then incorporate the sour cream and baking soda mixture for moisture and lift.
- Combine Dry Ingredients: Add the remaining flour along with salt to the batter, mixing just until combined to avoid overdeveloping gluten.
- Incorporate Fruit Mixture: Fold in the flour-coated fruit and nut mixture thoroughly to ensure even distribution throughout the batter.
- Pour Batter into Pan: Transfer the batter to the prepared loaf pan and smooth the top.
- Set Up Water Bath: Place a pan of water on the bottom rack of the oven to create moisture and prevent the cake from drying out, then position the loaf pan on the middle rack.
- Bake the Cake: Bake for 1 1/2 to 2 hours until a skewer inserted in the center comes out clean. Cover loosely with foil if the top browns too quickly.
- Cool the Cake: Remove the cake from the oven, cool in the pan for 10 minutes, then lift out using parchment handles and cool completely on a wire rack.
- Store Properly: Once cooled, tightly wrap the cake in plastic wrap and then aluminum foil to keep it moist and fresh.
- Optional Brandy or Bourbon Soak: For extended storage and enhanced flavor, poke holes in the top of the cake and drizzle a few ounces of brandy or bourbon, allowing it to soak in before wrapping.
Notes
- Coating dried fruits and nuts with flour prevents them from sinking to the bottom during baking.
- Using a water bath creates steam that keeps the cake moist and tender inside.
- Allow the cake to cool completely before wrapping to avoid condensation and sogginess.
- Adding alcohol like brandy or bourbon before storage enhances flavor and preservation.
- If the cake browns too fast, loosely cover with foil during baking to protect the crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
