Description
This classic Fruit Cake combines a rich medley of dried fruits and warm spices, soaked in orange juice and molasses, baked to moist perfection, and glazed with a sweet orange sugar syrup. With a tender crumb studded with walnuts, this comforting cake is perfect for festive occasions or a delightful dessert anytime.
Ingredients
Fruit Mixture
- ¾ cup unsalted butter
- ¾ cup brown sugar
- 1 cup sultanas
- 1 cup chopped dried apricots
- 1 cup dried cranberries
- ½ cup chopped dates
- ⅔ cup orange juice
- 1½ tablespoons orange zest
- 2 tablespoons molasses
Dry Ingredients
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Wet Ingredients
- ¼ cup unflavored vegetable oil
- 3 large eggs (room temperature)
- 1 cup walnuts (chopped)
Orange Glaze
- 3 tablespoons freshly squeezed orange juice
- 1¾ tablespoons granulated sugar
Instructions
- Prepare the Fruit Mixture: In a large saucepan over medium heat, combine the butter, brown sugar, sultanas, chopped dried apricots, dried cranberries, chopped dates, molasses, orange juice, and orange zest. Bring the mixture to a simmer and allow it to bubble gently for a few minutes. Remove from heat and pour into a shallow dish to cool completely.
- Preheat and Prepare Cake Tin: Preheat your oven to 280°F (140°C). Grease an 8×3-inch round cake tin and line the bottom and sides with parchment paper for easy removal.
- Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg. Set aside. In another small bowl, whisk the room temperature eggs with vegetable oil until smooth.
- Combine Batter: In a large mixing bowl, combine the cooled fruit mixture with the egg and oil mixture, stirring until blended. Fold in the chopped walnuts. Gently add the sifted dry ingredients and fold just until combined to preserve air in the batter.
- Bake the Cake: Pour the batter into the prepared cake tin, smoothing the top evenly. Tap the tin lightly on the counter to release any air bubbles. Bake in the preheated oven for 75 to 85 minutes, or until a skewer inserted into the center comes out clean.
- Prepare and Apply Glaze: While the cake bakes, mix the freshly squeezed orange juice with granulated sugar to create a glaze. When the cake is done and still warm, brush the orange glaze generously over the top for added moisture and flavor.
- Cool the Cake: Let the cake cool in its tin for 30 minutes. Then, run a knife along the edges to loosen and transfer the cake carefully to a wire rack to cool completely before serving.
Notes
- This fruit cake improves in flavor if allowed to rest for a day or two wrapped tightly in foil or plastic wrap.
- Make sure the eggs are at room temperature for better emulsification and a smoother batter.
- The cake is baked at a low temperature to ensure gentle cooking and prevent the fruits from burning.
- Use a sharp knife or scissors to chop dried fruits and nuts uniformly for even distribution.
- You can substitute walnuts with pecans or almonds if preferred.
- Store in an airtight container at room temperature for up to 5 days or refrigerate for longer shelf life.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
