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Fruitcake Nirvana Recipe

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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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/fruitcake-nirvana-recipe/