Fruitcake Nirvana Recipe

Introduction

Fruitcake Nirvana is a delightful blend of rich dried fruits and warm spices, perfect for cozy gatherings or festive occasions. This moist, flavorful cake offers a wonderful balance of sweetness and texture that will impress both family and friends.

Ingredients

• 2 cups mixed dried fruits (raisins, cranberries, apricots)
• 1 cup chopped nuts (walnuts, pecans)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 3 large eggs
• 1/2 cup orange juice
• 1/4 cup honey
• 1/4 cup brandy (optional)
• Zest of 1 orange
• Zest of 1 lemon

Instructions

1. Step 1: Preheat your oven to 160°C (325°F). Grease and line a loaf pan with parchment paper.
2. Step 2: In a large bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Step 3: In another bowl, cream the softened butter and brown sugar until light and fluffy.
4. Step 4: Beat in the eggs one at a time, then stir in the orange juice, honey, brandy (if using), and the zests of orange and lemon.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Step 6: Fold in the mixed dried fruits and chopped nuts until evenly distributed.
7. Step 7: Pour the batter into the prepared loaf pan and smooth the top.
8. Step 8: Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• Soak the dried fruits in brandy or orange juice overnight for extra moisture and flavor.
• Substitute nuts with almonds or hazelnuts depending on your preference.
• For a vegan version, replace eggs with flax eggs and use a plant-based butter alternative.
• Add a pinch of cloves or ginger for a spicier twist.

Storage

Store the fruitcake in an airtight container at room temperature for up to one week. For longer storage, wrap it tightly and freeze for up to three months. When ready to enjoy, thaw at room temperature and warm slightly in the oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this fruitcake ahead of time?

Yes, fruitcake actually improves in flavor when made a day or two in advance. Storing it wrapped tightly helps the flavors meld beautifully.

Is the brandy necessary for the recipe?

No, the brandy is optional. It adds depth and moisture, but you can omit it or substitute with extra orange juice if preferred.

Fruitcake Nirvana Recipe

Print Recipe

★★★★★

4.5 from 530 reviews

This Fruitcake Nirvana recipe is a delightful blend of mixed dried fruits and nuts, infused with warm spices and citrus zest, baked to moist perfection. Ideal for holiday celebrations or anytime you crave a rich, flavorful cake with a traditional touch.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dried Fruits and Nuts

• 2 cups mixed dried fruits (raisins, cranberries, apricots)
• 1 cup chopped nuts (walnuts, pecans)

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 3 large eggs
• 1/2 cup orange juice
• 1/4 cup honey
• 1/4 cup brandy (optional)
• Zest of 1 orange
• Zest of 1 lemon

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 160°C (325°F). Grease and line a loaf pan with parchment paper to prevent sticking and ensure easy removal of the cake.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Stir thoroughly to evenly distribute the leavening agents and spices.
3. Cream Butter and Sugar: In a separate bowl, cream the softened unsalted butter and brown sugar together until the mixture is light and fluffy, which helps create a tender crumb in the cake.
4. Add Eggs and Liquids: Beat in the eggs one at a time to the butter-sugar mixture, ensuring each is well incorporated. Then stir in the orange juice, honey, brandy (if using), and the zest of orange and lemon to add moisture and a citrusy aroma.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cake.
6. Fold in Fruits and Nuts: Carefully fold in the mixed dried fruits and chopped nuts until evenly distributed throughout the batter, providing bursts of sweetness and crunch.
7. Pour and Smooth Batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
8. Bake: Bake in the preheated oven for about 1 hour or until a toothpick inserted at the center comes out clean, indicating the cake is fully cooked.
9. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving. This helps the cake to set properly and enhances flavor development.

Notes

• You can omit the brandy for a non-alcoholic version or substitute with orange juice.
• Ensure dried fruits are evenly coated for balanced texture and flavor.
• Store the cake in an airtight container to keep it moist for up to a week.
• Optionally, soak dried fruits in brandy or orange juice overnight to add extra moisture and flavor.
• Use parchment paper for easy cake removal and to prevent sticking.

Keywords: fruitcake, mixed dried fruits, holiday cake, nut cake, baking recipe, traditional dessert