Homemade Fruit Cake Recipe (Page 2 ) | June 23, 2025

Annonce:

Instructions:

1. Soak the Fruits:

In a large bowl, combine the dried fruits, candied peel (if using), and chopped nuts. Pour the orange juice or brandy over the mixture and let it soak for at least 1 hour (or overnight for deeper flavor).

2. Preheat & Prepare the Pan:

Preheat the oven to 325°F (165°C). Grease a 9-inch round cake pan and line it with parchment paper.

3. Mix Dry Ingredients:

In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

4. Cream Butter & Sugar:

Using an electric mixer, beat the softened butter and brown sugar until light and fluffy (about 3-5 minutes).

5. Add Eggs & Flavorings:

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and dark rum (if using).

6. Combine Dry & Wet Ingredients:

Gently fold the flour mixture into the butter-sugar mixture until just combined (do not overmix).

7. Fold in Soaked Fruits & Nuts:

Drain any excess liquid from the soaked fruits (if needed), then fold them into the batter until evenly distributed.

8. Bake the Cake:

Pour the batter into the prepared pan and smooth the top. Bake for 1½ to 2 hours, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.

9. Cool & Store:

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For best results, wrap the cake in wax paper or plastic wrap and store it in an airtight container for 24 hours before serving. For extra moisture, brush with additional rum or brandy.