Description
This classic fruit cake recipe features a rich blend of dried fruits soaked in orange juice and molasses, combined with warm spices, nuts, and a moist flour-based batter. Slow-baked at a low temperature, it yields a dense, flavorful cake perfect for festive occasions or an indulgent dessert.
Ingredients
Wet Ingredients and 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
- ¼ cup unflavored vegetable oil
- 3 large eggs (room temperature)
- 3 tablespoons freshly squeezed orange juice (for glaze)
- 1¾ tablespoons granulated sugar (for glaze)
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
- 1 cup walnuts (chopped)
Instructions
- Prepare Fruit Mixture: In a large saucepan, combine butter, brown sugar, sultanas, chopped apricots, dried cranberries, chopped dates, molasses, orange juice, and orange zest. Heat over medium heat until it begins to simmer and bubble, then let it simmer for a few more minutes to meld the flavors. Remove from heat and pour the mixture into a shallow dish to cool completely.
- Preheat Oven and Prepare Pan: 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 to prevent sticking.
- Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg. Set this mixture aside.
- Mix Eggs and Oil: In a small bowl, whisk together the room-temperature eggs and vegetable oil until smooth and well blended.
- Combine All Components: In a large bowl, combine the cooled fruit mixture with the egg and oil mixture. Stir in the chopped walnuts. Gently fold in the sifted dry ingredients until just combined, being careful not to overmix to maintain a tender crumb.
- Bake the Cake: Pour the batter into the prepared cake tin, smoothing the top with a spatula and gently tapping the pan to release any trapped 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 is baking, mix together the freshly squeezed orange juice and granulated sugar to create a glaze. After removing the cake from the oven, brush this glaze over the warm cake surface to add moisture and a citrusy shine.
- Cool the Cake: Let the cake cool in the tin for 30 minutes to set. Then, carefully run a knife along the edge of the tin and transfer the cake to a wire rack to cool completely before serving or storing.
Notes
- Ensure the eggs are at room temperature for better mixing with oil and to avoid curdling the fruit mixture.
- Use an 8×3-inch round cake tin for the correct cake shape and even baking.
- Baking at a low temperature helps the cake cook slowly, which is essential for moistness and to prevent overbrowning.
- Allow the fruit mixture to cool completely before mixing with eggs to avoid cooking the eggs prematurely.
- The glaze adds extra moisture and flavor; don’t skip this step for the best results.
- Store the fruit cake wrapped tightly in plastic wrap at room temperature; it can also be refrigerated for longer shelf life.
