Fruit Cake Recipe Easy: Holiday Baking Simplified!

Fruitcake. The mere mention of the word can evoke strong reactions. Some shudder at the thought of it, conjuring images of dense, dry, and overly sweet bricks. Others, however, cherish it as a beloved holiday tradition, a taste of nostalgia and warmth. If you’ve been hesitant to try making fruitcake, or have had less-than-stellar experiences in the past, this recipe is for you! We’re demystifying the process and providing you with a simple, straightforward recipe that yields a moist, flavorful, and utterly delicious fruitcake. This isn’t your grandmother’s leaden fruitcake (unless your grandmother made exceptionally good fruitcake!). This is a modernized, easier version perfect for sharing with friends and family – or even converting some fruitcake skeptics!

Why This Recipe Works

This recipe prioritizes ease of preparation and a balanced flavor profile. Here’s why it’s a winner:

• Simplified Ingredients: We’ve kept the ingredient list manageable, focusing on readily available dried fruits and nuts. No need to hunt down obscure or expensive ingredients.
• Easy Mixing Method: The batter comes together quickly and easily, without the need for specialized equipment or complicated techniques.
• Moisture Retention: The inclusion of brown sugar and molasses contributes to a moist and tender crumb that stays fresh for days.
• Customizable: Feel free to adjust the types of dried fruit and nuts to your liking. This recipe is a great base for your own personal touch.
• No Overnight Soaking (Optional): While soaking the fruit in alcohol is traditional, this recipe works beautifully even without that step. We’ll provide instructions for both options.

Ingredients

• Dried Fruit:
  • 1 cup dried cranberries
  • 1 cup golden raisins
  • 1 cup dark raisins
  • 1/2 cup chopped candied cherries
  • 1/2 cup chopped dried apricots
• Nuts:
  • 1 cup chopped pecans
  • 1 cup chopped walnuts
• Wet Ingredients:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1/4 cup molasses
  • 2 tablespoons orange juice or rum (optional, for flavor enhancement)
  • 1 teaspoon vanilla extract
• Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt
• Optional for Soaking (if desired):
  • 1/2 cup rum, brandy, or orange juice

Instructions

1. Prepare the Fruit (Optional Soaking): If you’d like to soak the dried fruit, combine all the dried fruits in a bowl. Pour the rum, brandy, or orange juice over the fruit, ensuring it’s evenly moistened. Cover and let it sit for at least 2 hours, or up to overnight, stirring occasionally. If not soaking, proceed directly to step 2.
2. Preheat Oven and Prepare Pan: Preheat your oven to 300°F (150°C). Grease and flour a 9×5 inch loaf pan. You can also line the pan with parchment paper, leaving an overhang to easily lift the fruitcake out after baking.
3. Cream Butter and Sugars: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. This usually takes about 3-5 minutes using an electric mixer.
4. Add Eggs, Molasses, and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Stir in the molasses, orange juice or rum (if using), and vanilla extract.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
7. Fold in Fruit and Nuts: Gently fold in the soaked (or unsoaked) dried fruit and chopped nuts until evenly distributed throughout the batter.
8. Pour into Pan: Pour the batter into the prepared loaf pan, spreading it evenly.
9. Bake: Bake for 1 hour 45 minutes to 2 hours, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. Check the cake after 1 hour 30 minutes. If the top is browning too quickly, tent it loosely with foil.
10. Cool: Let the fruitcake cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.

Tips for Success

• Use Good Quality Ingredients: The quality of your dried fruit and nuts will directly impact the flavor of your fruitcake. Choose plump, moist dried fruit and fresh, flavorful nuts.
• Don’t Overbake: Overbaking will result in a dry fruitcake. Check the cake frequently during the last 30 minutes of baking and remove it from the oven as soon as a skewer comes out clean.
• Cool Completely: Allow the fruitcake to cool completely before slicing. This will prevent it from crumbling.
• Soak for Extra Flavor (Optional): While not required, soaking the finished fruitcake in rum, brandy, or orange juice every week or so can enhance its flavor and keep it moist. Wrap the cooled fruitcake tightly in cheesecloth soaked in your chosen liquid, then wrap in plastic wrap and store in an airtight container.
• Customize Your Fruit and Nuts: Feel free to substitute different types of dried fruit and nuts based on your preferences. Glaceed ginger, dried figs, macadamia nuts, and almonds are all excellent choices.

Storage Instructions

Fruitcake stores exceptionally well, making it a great make-ahead holiday dessert.

• Room Temperature: Store the cooled fruitcake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 1 week.
• Refrigerator: For longer storage, store the fruitcake in the refrigerator for up to 1 month.
• Freezer: Fruitcake can also be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw completely at room temperature before serving.

FAQ

• Can I make this fruitcake without alcohol? Absolutely! Simply omit the alcohol from the soaking step and use orange juice or apple juice instead.
• Can I use different types of nuts? Yes! Feel free to substitute your favorite nuts, such as almonds, pecans, walnuts, or macadamia nuts.
• My fruitcake is too dark on top. What can I do? If the top of the fruitcake is browning too quickly, tent it loosely with foil during the last 30 minutes of baking.
• Why is my fruitcake dry? Overbaking is the most common cause of dry fruitcake. Be sure to check the cake frequently during the last 30 minutes of baking and remove it from the oven as soon as a skewer comes out clean.
• Can I make mini fruitcakes using this recipe? Yes, you can! Use mini loaf pans or muffin tins. Reduce the baking time accordingly, checking for doneness after about 45 minutes.

Conclusion

So there you have it – an easy and approachable fruitcake recipe that’s sure to become a holiday favorite. Ditch the preconceived notions and give this recipe a try. You might just surprise yourself (and your family and friends!) with a deliciously moist, flavorful, and festive fruitcake that’s perfect for sharing and celebrating. Happy baking!