Description
A classic Delightful Christmas Fruit Cake filled with mixed dried fruits and nuts, perfectly spiced with cinnamon and nutmeg. This rich, moist cake is a festive favorite that takes about 3 hours to prepare and bake, yielding 12 generous servings ideal for holiday celebrations.
Ingredients
Scale
Fruit and Nuts
- 2 cups mixed dried fruits
- 1 cup chopped nuts
Wet Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 4 large eggs
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to ensure the right temperature for slow baking this dense fruit cake.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the unsalted butter and brown sugar together until the mixture is light, fluffy, and well combined, forming the base of the batter.
- Add Eggs: Add the eggs one at a time, mixing thoroughly after each egg to fully incorporate them and maintain a smooth batter.
- Sift Dry Ingredients: Sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine Ingredients: Gradually add the sifted dry ingredients into the butter mixture, mixing gently to avoid overworking the batter which could make the cake tough.
- Fold in Fruits and Nuts: Carefully fold in the mixed dried fruits and chopped nuts until they are evenly distributed throughout the batter.
- Prepare Cake Pan and Bake: Pour the batter into a prepared cake pan (greased and possibly lined), then bake in the preheated oven for 2 to 2.5 hours, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before serving or decorating.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- You can soak the dried fruits in rum or brandy a day before for extra flavor and moisture.
- If the cake browns too quickly, loosely cover the top with foil during baking to prevent burning.
- This cake improves in flavor if wrapped and stored for several days, allowing spices and fruit to meld.
