Fruit Cake Recipe (Alcohol and No-Alcohol)

This classic and moist fruit cake is balanced in flavors and studded with soaked dried and candied fruits. Can also be made without alcohol.

Recipe Source Link:https://www.mygingergarlickitchen.com/fruit-cake/

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RECIPE INGREDIENTS

» For Fruit Cake //

• 3/4 cup candied fruits
• 1/8 cup chopped dried cranberries
• 1/8 cup raisins (I used golden)
• 1/8 cup candied cherries
• 1/4 cup chopped dried figs
• 1/4 cup chopped dried apricots
• 1/4 cup chopped dates
• 1/2 cup nuts (walnuts, almonds, cashews, and hazelnuts)
• 1 cup dark rum / brandy / apple juice / orange juice
• 200 grams or 14 tablespoons butter (I used salted) Add 1/2 tsp salt, if using unsalted butter.
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 3 large eggs
• 2 1/4 cups bread flour or all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• A pinch of cardamom, optional
• 10-12 blanched almonds, optional

» For Storing //

• Alcohol or simple syrup

» For Orange Glaze Icing //

• 5 tablespoons powdered or Confectioner's sugar
• 2 tablespoons Fresh orange juice or as needed
• Few drops of orange essential oil (optional)

RECIPE INSTRUCTIONS

» How To Soak Fruits //

1. Soak candied fruits, dried cranberries, raisins, candied cherries, dried figs, dried apricots, chopped dates, walnuts, almonds, cashews, and hazelnuts in 1 cup alcohol or juice for overnight or 24 hours.
2. Mix well and cover tightly with a plastic wrap and, and store at room temperature.

» How To Bake Fruit Cake //

1. Preheat oven to 320 degrees F (160°C). Grease a 10-cup Bundt pan (tube pan) with butter and make sure you butter in every nook and corner.
2. Dust with some dry flour and shake off the excess flour. (You can also arrange blanched almonds at the bottom of the pan.)
3. To make the cake, in the bowl of a stand mixer, beat together the butter, brown sugar, and white sugar until fluffy, about 2 minutes.
4. Add the eggs, one at a time, and beat until fully incorporated.
5. Add sifted flour, cinnamon powder, cardamom powder, baking powder, baking soda, orange zest, and lemon zest.
6. Mix well on low speed, and beat until just combined. Make sure the batter is completely mixed.
7. Stir in the soaked dried and candied fruits and chopped nuts and fold until combined.
8. Add blanched almonds to the bottom fo the pan.
9. Scrape batter into greased bundt pan and smooth top with a rubber spatula. Bake in preheated oven for 60 to 70 minutes or until a toothpick inserted into the middle of the cake comes out clean or with just a few moist crumbs.
10. Let it cool in pan for 10 minutes, then you can either sprinkle with 2 tablespoons alcohol or unsweetened juice.
11. Invert onto a cooling rack to cool completely.

» How To Age Fruit Cake //

1. Then, with a skewer, poke holes on the top surface of the cake and liberally brush with alcohol or juice.
2. Soak cheesecloth with 1-2 tablespoons of alcohol.
3. Wrap the cake thoroughly in cheesecloth and then in a parchment paper. Alternatively use a plastic wrap or aluminum foil to wrap.
4. Place in an airtight cake tin or container and age for 2-3 weeks.
5. Brush with 1-2 tablespoons of alcohol once a week up until a few days before you ice the cake.

» How To Make Glaze //

1. To make the glaze, in a medium bowl, mix together the powdered sugar, orange zest, orange juice, and a few drops of orange essential oil.
2. Mix until smooth. If needed, thin the glaze with orange juice.

» How To Serve //

1. Drizzle the glaze evenly over the cake and let set for about 10 minutes.
2. Slice and serve at room temperature along with some warm mulled wine.

RECIPE NOTES

1. You can also bake this cake in a 9 x 2 inches round pan, 9 x 2 1/2 inches springform pan, or 9 x 5 x 3 inches loaf pan.
2. In this recipe have used a combination of brown and granulated white sugar. You can replace white sugar with the same amount of brown sugar.
3. You can also substitute brown sugar with Muscovado sugar.