Fruit Cake That Always Turns Out Perfect

SAVE THIS!

Description

This fruit cake is tender, moist, and packed with sweet dried fruits rather than heavy alcohol or excessive spices. It slices cleanly, stays soft for days, and appeals even to people who usually “don’t like fruit cake.” Ideal for tea time, holidays, or gifting.

Ingredients (10–12 slices)

Dry Ingredients

• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg (optional)

Fruits & Nuts

• 1 cup mixed dried fruits (raisins, sultanas, cranberries, chopped apricots)
• ½ cup candied fruit (optional but traditional)
• ½ cup chopped walnuts or almonds
• 1 tbsp flour (for coating fruits)

Wet Ingredients

• ¾ cup (150 g) sugar (white or light brown)
• ½ cup (120 ml) vegetable oil or melted butter
• 3 large eggs (room temperature)
• ¾ cup (180 ml) orange juice or milk
• 1 tsp vanilla extract
• Zest of 1 orange or lemon (highly recommended)

Instructions

1. Prepare the oven
   Preheat oven to 170°C (340°F). Grease and line a loaf pan or 9-inch round pan.
2. Coat the fruits
   Toss dried fruits and nuts with 1 tbsp flour. This prevents sinking.
3. Mix dry ingredients
   In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
4. Mix wet ingredients
   In another bowl, beat eggs and sugar until pale. Add oil, juice (or milk), vanilla, and zest.
5. Combine
   Gently fold dry ingredients into wet. Fold in fruits and nuts.
6. Bake
   Pour batter into pan.
   Bake 45–55 minutes, or until a toothpick comes out clean.
7. Cool properly
   Let cool in pan 10 minutes, then transfer to a rack.

Tips for Guaranteed Success

• Use room-temperature eggs
• Do not overmix — fold gently
• Flour-coated fruits never sink
• Cover loosely with foil if top browns too fast
• Tastes even better the next day

Optional Variations

• Replace orange juice with apple juice
• Add 2 tbsp honey for extra moisture
• Soak fruits in juice overnight for richer flavor
• Add chocolate chips for a modern twist

Storage

• Room temperature: 3 days (airtight)
• Refrigerator: 7–10 days
• Freezer: Up to 2 months

Nutritional Snapshot (per slice, approx.)

• Calories: 280
• Carbs: 38 g
• Fat: 12 g
• Protein: 5 g

Final Thought

This is the kind of fruit cake that converts skeptics — soft, fragrant, and perfectly balanced. It’s reliable enough for your blog and adaptable for seasonal twists.