Never Fail Fruit Cake Recipe

Introduction

This Never Fail Fruit Cake is a timeless classic, perfect for holidays or any special occasion. Packed with dried fruits and nuts, it’s rich, moist, and infused with warm spices and a splash of brandy for depth of flavor.

Ingredients

• 2 cups mixed dried fruits
• 1 cup chopped nuts
• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup orange juice
• 1/4 cup brandy or rum

Instructions

1. Step 1: Assemble all ingredients on a clean workspace and chop the dried fruits and nuts into bite-sized pieces.
2. Step 2: Soften the butter at room temperature to make creaming easier.
3. Step 3: Preheat your oven to 325°F (160°C).
4. Step 4: Cream the softened butter and granulated sugar together until the mixture is light and fluffy.
5. Step 5: Add the eggs one at a time, mixing well and smoothly after each addition.
6. Step 6: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
7. Step 7: Gradually add the dry ingredients to the wet mixture, alternating with the orange juice, and mix until combined.
8. Step 8: Gently fold in the dried fruits and chopped nuts until evenly distributed throughout the batter.
9. Step 9: Grease and line a 9×5-inch loaf pan with parchment paper.
10. Step 10: Pour the batter into the prepared pan and smooth the top evenly.
11. Step 11: Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.

Tips & Variations

• Try soaking the dried fruits in the brandy or rum overnight to enhance the flavor and moisture.
• Substitute some of the nuts with chopped crystallized ginger for a spicy twist.
• For a lighter cake, replace half of the butter with applesauce.
• Use a combination of citrus zest (orange, lemon) to brighten the flavor.

Storage

Store the fruit cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks or freeze for up to three months. To reheat, warm slices briefly in a microwave or oven until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fruits instead of dried fruits?

Fresh fruits contain more moisture and can alter the texture and baking time of the cake. It’s best to stick with dried fruits for this recipe to maintain the intended texture and flavor.

Is it necessary to use brandy or rum?

The brandy or rum adds a traditional depth of flavor and helps keep the cake moist, but you can substitute it with orange juice or another fruit juice if you prefer a non-alcoholic version.

Never Fail Fruit Cake Recipe

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A classic Never Fail Fruit Cake combining mixed dried fruits and nuts with warm spices, soaked in brandy or rum, baked to a moist and flavorful treat perfect for holidays and special occasions.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 60-75 minutes
• Total Time: 1 hour 20-35 minutes
• Yield: 1 loaf (about 10–12 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

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Fruits and Nuts

• 2 cups mixed dried fruits, chopped into bite-sized pieces
• 1 cup chopped nuts

Batter

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup orange juice
• 1/4 cup brandy or rum

Instructions

1. Prepare Ingredients: Assemble all ingredients on a clean workspace, ensuring the dried fruits and nuts are chopped into bite-sized pieces for even distribution in the cake.
2. Soften Butter: Soften the unsalted butter at room temperature to make creaming easier and achieve a light and fluffy texture.
3. Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it reaches the right temperature by the time your batter is ready.
4. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which will help incorporate air into the batter.
5. Add Eggs: Incorporate eggs one at a time into the creamed mixture, ensuring each egg is fully blended to create a smooth batter.
6. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt, ensuring even distribution of the leavening and spices.
7. Mix Batter: Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice. Mix gently to combine without overmixing to maintain a tender crumb.
8. Fold in Fruits and Nuts: Carefully fold the chopped dried fruits and nuts into the batter, ensuring they are evenly distributed without deflating the mixture.
9. Prepare Pan: Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and make removal easier.
10. Fill and Smooth Batter: Pour the batter into the prepared pan and smooth the top evenly for uniform baking.
11. Bake: Bake in the preheated oven for 60-75 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
12. Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely. Enjoy as is or with a light dusting of powdered sugar or glaze if desired.

Notes

• You can soak the dried fruits in brandy or rum overnight for extra flavor and moisture.
• Ensure not to overmix the batter after adding flour to keep the cake tender.
• Store the fruit cake wrapped tightly in foil or an airtight container to keep it moist.
• For a richer flavor, brush the cooled cake with additional brandy or rum before serving.

Keywords: fruit cake, dried fruit cake, holiday cake, spiced cake, brandy fruit cake, traditional fruit cake