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Never Fail Fruit Cake Recipe

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4.9 from 595 reviews

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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/never-fail-fruit-cake-recipe/