Are you ready to embark on a delectable culinary journey that promises to transform your baking game? This Easy Moist Fruit Cake is not just another dessert – it's a slice of pure comfort that combines rich, traditional British baking with irresistible moistness and flavor. Imagine a cake so tender and packed with fruity goodness that it practically melts in your mouth, requiring minimal effort but delivering maximum satisfaction. Whether you're a novice baker or a seasoned pro, this recipe will become your new go-to dessert that's guaranteed to impress family and friends!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: British
Serves: 10 servings
Ingredients
- 2 cups mixed dried fruit
- 1 cup unsalted butter
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup orange juice
- 1/4 cup chopped nuts
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round or square cake pan with parchment paper, ensuring the sides are also covered.
- In a large saucepan, combine dried mixed fruit, butter, and brown sugar. Heat over medium-low heat, stirring constantly until the butter melts and the sugar dissolves. Remove from heat and let the mixture cool for about 15 minutes.
- In a separate large mixing bowl, beat the eggs one at a time into the cooled fruit mixture, mixing thoroughly after each addition.
- Sift together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg in a separate bowl.
- Gradually fold the sifted dry ingredients into the fruit mixture, stirring gently to combine. Add orange juice and mix until the batter is smooth and well-incorporated.
- Fold in the chopped nuts, distributing them evenly throughout the batter.
- Pour the cake batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 60-70 minutes. To check doneness, insert a wooden skewer or toothpick into the center of the cake - it should come out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, turn out onto a wire rack to cool completely.
- Once cooled, wrap the cake in parchment paper and then in aluminum foil. For best flavor, let the cake rest overnight before serving.
- Optionally, dust with powdered sugar or serve with a dollop of whipped cream before serving.
Tips
- Use room temperature ingredients to ensure smooth mixing and even baking.
- When melting the butter and fruit mixture, stir constantly to prevent burning and achieve a uniform consistency.
- Sift your dry ingredients to eliminate lumps and create a smoother batter.
- Don't overmix the batter after adding flour – fold gently to keep the cake light and tender.
- To prevent the cake from browning too quickly, you can cover the top with aluminum foil halfway through baking.
- For maximum flavor, let the cake rest overnight before serving – this allows the flavors to develop and intensify.
- Store the cake in an airtight container to maintain its moisture for up to a week.
- For a festive touch, experiment with different nuts or add a splash of brandy to the batter for extra richness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 110mg
