fruit cake recipe

A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. The best fruit cake recipe you’ll ever make! It turns cynics into converts. This fruit cake recipe yields 2 loaf cakes. Wrap in sherry or triple sec soaked cheesecloth for at least a week for best flavor!

World'S Best Fruit Cake

(200 grams) dark raisins

(200 grams) golden raisins

(160 grams) dried unsweetened black figs, chopped

(160 grams) dried unsweetened tart cherries, chopped

(120 grams) dried unsweetened prunes, chopped

(6 ounces; 180 mL) dark rum

(180 grams) unbleached all-purpose flour

baking powder

cinnamon

ginger

nutmeg

Diamond Crystal kosher salt

(4 ounces; 113 grams) unsalted butter, softened

(160 grams) packed light brown sugar

eggs, room temperature

lemon zest

orange zest

(120 mL) orange juice

Granny Smith apple, peeled,

(90 grams) slivered almonds (or chopped pecans

(36 grams) finely diced crystallized ginger

soaked fruit mixture (see above)

(100 grams) chopped bittersweet chocolate or dark chocolate chips

sherry

unbleached cheesecloth, for wrapping

(72 grams) apricot preserves

(60 mL) water

pecans,

World's Best Fruit Cake

The Day Before Baking: Combine the dried fruit...

The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.

Prepare the Fruitcake: Preheat the oven to 300F...

Prepare the Fruitcake: Preheat the oven to 300F (150C) with a rack in the center position. Set aside two 8x4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do not need to line or grease the pans prior to adding the batter. Equipment Note: This fruitcake can also be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease and line with parchment paper.

In a medium mixing bowl, whisk together the...

In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy.

Reduce speed to medium and add the eggs...

Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, that’s ok.

Over low speed, slowly add the flour mixture...

Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (with any liquid if it hasn’t already been absorbed), and chocoate (if using). Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated. It is a very thick, fruit heavy mixture.

Transfer and divide the batter evenly among the...

Transfer and divide the batter evenly among the loaf pans. Use an offset spatula to smooth the batter into an even layer. Set the loaf pans on the center rack, several inches apart from one another. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway, or until the cakes have set. Remove from the oven and place on a rack to cool completely before removing from the pans.

Storing and Aging: Once the cake has cooled,...

Storing and Aging: Once the cake has cooled, carefully remove the cakes from the loaf pans and set upright. Soak two large pieces of cheesecloth in medium sherry or triple sec (*they should be lightly damp, not soaking wet when you wrap the cakes, so you may need to squeeze out any excess liquor). Wrap each cake tightly. Cover loafs with wax paper and foil before transferring to a large Ziploc bag. Store in the refrigerator for up to 6 to 8 weeks. You can serve this cake right after it has cooled, but the flavors improve greatly with time (a few days or up to a week, at the least, is my recommendation). Unwrap and re-soak the cheesecloth once a week.

For Garnishing: If desired, you can top the...

For Garnishing: If desired, you can top the fruitcake with a light apricot glaze and whole pecans before serving. Note: This is not recommended if you’re planning to continue to wrap and age the fruitcake. Combine the apricot preserves and water in a small saucepan. Bring to a light simmer, stirring until the glaze is shiny and thin. If it is too thin for glazing, reduce to desired consistency. If it becomes too thick, add a teaspoon of water. Brush the tops of the fruitcakes with apricot glaze and garnish with whole pecans.

Serving Notes: Slice fruit cake with a serrated...

Serving Notes: Slice fruit cake with a serrated knife. Serve on its own or spread with a small amount of salted butter.

This Blueberry Muffin Cake is an ALL TIME favorite of mine! It's soft, loaded with blueberries and topped with the best crunchy crumble!

Blueberry Muffin Cake

sugar

all-purpose flour

butter, room temperature

milk

salt

blueberries

vanilla

Spray a 9&#8243; Springform pan with nonstick spray and set aside.

In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside.

In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries.

Spread the cake batter into the prepared pan and top evenly with the crumb topping.

Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.

Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the pan.

For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.

https://content.jwplatform.com/videos/hQqANgh1.mp4

This moist Light Fruit cake Recipe is a lovely alternative to other Rich Fruit Christmas cakes that are often eaten during the Festive Season. The mixed dried fruit is soaked overnight with the zest and juice of oranges and lemons, which plumps up the fruits giving the cake a good moist texture.

Light Fruit Cake Recipe

600 g mixed dried fruits containing raisins (sultanas and candid peel.)

finely grated zest and juice of 2 medium oranges

lemons

butter

brown sugar

eggs (lightly beaten)

flour

cherries

apricot jam (sieved)

glacé cherries (cut in half, for decoration, optional)

In a large dish or bowl add the mixed dried fruit, grated zest and juice of the oranges and lemons. Give them a good stir. Leave to soak overnight.

Following day after soaking the fruit overnight.

Preheat

Preheat the oven to 170c fan assisted. Grease and line the base and sides of a deep sided 8inch cake tin with baking parchment.

Beat together

Using an electric mixer, beat together the butter and sugar until light and fluffy. Gradually add the eggs, mix until well combined, adding about 2 tbsp of the flour at intervals to help prevent curdling.

While the mixer is on a low speed, add the remaining flour. Mix until well combined.

Add the chopped cherries, soaked fruit and any residual liquid, to the mixture. Mix until fully combined, do not over mix.

Spoon the mix

Spoon the mixture onto the prepared tin, smoothing out the top of the cake. Cover the top with a sheet of baking parchment to prevent burning and bake in a preheated oven for 30 mins.

Reduce the oven

After 30 mins, reduce the oven temperature to 150c fan assisted and bake for a further 2hours &amp; 50 mins or until baked, testing the centre of the cake, at different points with a skewer, until it comes out clean.

Leave

Leave in the tin to cool for 15 – 20 mins before transferring to a wire rack to cool completely.

Decorate

Decorate with a glaze of gently warmed Apricot jam and sliced Glacé cherries. Finish with a final glaze of Apricot Jam if you wish.

Fit for any occasion The Best Gluten-Free Fruit Cake is packed with juicy sultanas, raisins, glacé cherries and mixed peel. A light sponge with a slight citrus edge that is humble enough for a simple tea time or can be easily decorated to suit a more gathering.

The Best Gluten-Free Fruit Cake

100 g glacé cherries (roughly chopped)

g sultanas

g raisins

orange

lemon

unsalted butter (room temperature)

150 g caster sugar

eggs (medium)

sweet rice flour

oat flour

g almonds

apricot jam

extra glacé fruit and almonds

Pre-heat the oven to 170°C/150°C fan/ gas mark 3. Line and grease a 6 inch diameter x 4 inch round cake tin.

Soak the glacé cherries, sultanas, raisins and mixed peel in the zest and juice of the orange and lemon for at least an hour.

Cream the butter and sugar in a large mixing bowl with an electric mixer or in a stand mixer until light and fluffy.

Add the eggs one at a time and mix in until fully combined.

Whisk the flours, ground almonds, baking powder and salt together in a large bowl then beat into the batter.

Add the soaked dried fruit and mix in well.

Pour into the cake tin and place in the oven.

Bake for 30 minutes then turn the oven down to 150°C/130°C fan/gas mark 2 and bake for a further 1¾ hours.

Remove from the oven, carefully insert the cake out of the tin and leave to cool on a wire rack.

Pour the apricot jam into a small saucepan and heat until the jam is runny.

Brush the cake all over with the apricot jam then decorate with more glacé fruit and whole almonds if you wish.

https://embed.mediavine.com/videos/cgrkpm6f5eych5sh7zxg

This age-old recipe from Cornwall uses the delicate spice saffron to flavour the fruit bread. Serve for dessert or along with a cup of tea.

Cornish saffron loaf

butter, softened, plus extra for greasing

saffron strands

tbsp Cornish clotted cream

strong white bread

¼ tsp salt

sachet fast-action dried yeast

golden caster sugar

mixed spice

sultanas

raisins

tbsp clear honey

Grease a long, thin 500g loaf tin with butter and set aside. Heat the milk in a small pan over a low heat until just below simmering point. Stir in the saffron strands and leave to infuse for about 15 minutes off the heat.

Add the cream to the milk and saffron in the pan and return to a low heat. Warm (but don’t boil) for 2 minutes. Meanwhile, sift the flour and salt into a large bowl. Stir in the yeast, sugar and mixed spice. Make a well in the centre and add the warm milk mixture. Mix well to make a soft dough, adding extra milk if needed.

Turn out onto a floured surface and knead for about 15 minutes, gradually adding the butter and dried fruit as you go, until the dough is soft and elastic. Pop into a lightly oiled bowl and cover with cling film. Leave in a warm place for about 1 hour or until at least doubled in size.

Punch the dough in the bowl to ‘knock back’, then turn out onto a floured surface and knead for 5 minutes. Split the dough into 3 even pieces and roll out into long ’sausages’, just a little longer than the tin. Plait the dough together and tuck the ends under as you lift it into the tin. Cover with some lightly greased cling film and leave in a warm place for at least 1½ hours or until doubled in size again.

Preheat the oven to 180°C/fan160°C/gas 4. Bake the loaf for 25 minutes, until risen and golden. Remove from the oven and brush with the honey. Leave to cool in the tin for 5-10 minutes, then turn out onto a wire rack to cool completely. Cut into thick slices and spread with more clotted cream or butter to serve, if you like.

This fruity cake is at its best when made with melting, buttery pears

Anjou pear cake

ripe buttery pears

tbsp poire William liqueur (optional)

plain flour

caster sugar

eggs

icing sugar

fraîche

Heat oven to 180C/160C fan/gas 4. Line a 20cm loose-bottomed cake tin with baking parchment and brush with butter.

Put the prepared pears in a bowl with the lemon juice and Poire William, if using, to prevent them discolouring. Sieve the flour and baking powder into a bowl, adding a pinch of salt and the caster sugar. Next beat in the eggs and melted butter. Finally, fold in the pears with their juices. Pour the cake mixture into the tin. Bake for about 50 mins or until a skewer comes out clean. Place on a wire rack and allow to cool slightly before removing from the tin, gently peeling away the parchment.

To make the glaze, melt the apricot jam with 1 tbsp water and pass through a sieve to remove any lumps. Brush the cake with the glaze, dust with icing sugar and serve warm with crème fraîche.

Super easy Vegan pineapple and lime cake, gluten free, dairy free and of course egg free.

Gluten Free Pineapple and Lime Cake

pineapple

lime

vegetable oil

gluten free self raising flour

sunflower spread

“Made with spelt flour, fresh carrots and a sharp apple purée, this cake is so unbelievably moist that I want to call it a pudding, but I’m going to resist as it’s good to eat at any time," says Gill Meller. This is an edited extract from Root, Stem, Leaf, Flower by Gill Meller (Hardie Grant Books, $49.99) and is available where all good books are sold.

Apple, carrot, lemon and cinnamon cake recipe

apples

light brown soft sugar

currants

& lemon

sunflower oil, plus extra to grease

carrots, peeled,

tbs grated root ginger

tsp baking powder

spelt flour

unsalted butter, softened

pure icing sugar, sifted

Calendula flowers, petals picked, to decorate (optional)

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Irish porter cake is known for its rich dark fruit sweetness and spice. Prepared in the style of boiled fruit cakes it can save for many days and the flavors develop and intensify.&nbsp;

Irish Porter Cake

butter, (2 sticks)

oz porter ale, (substitute with stout)

golden raisins, (aka sultanas)

citrus peel, (or candied orange slices, chopped small)

all purpose flour

baking soda

eggs, beaten

cherries, (optional) pitted, halved

In a small pan melt the butter with...

In a small pan melt the butter with the sugar and add the porter. Stir until the sugar is dissolved.

Add the sultanas, raisins, citrus peel and the...

Add the sultanas, raisins, citrus peel and the zest of the orange. Bring to boil then reduce heat and simmer for 5 mins. Remove from heat and let cool down until lukewarm.

Turn the oven to 350 F. 

Sift the flour, add the baking soda, baking...

Sift the flour, add the baking soda, baking powder, salt and spice and mix.

Add the cooled down fruit and porter mixture...

Add the cooled down fruit and porter mixture to the flour and mix. If using cherries, fold them into the mixture. 

Slowly add the beaten eggs and carefully incorporate...

Slowly add the beaten eggs and carefully incorporate into the cake batter.

Line and grease a spring form pan* and...

Line and grease a spring form pan* and transfer the batter in it. Use an 8 inch or a 10 inch.

Bake for just over and hour or until...

Bake for just over and hour or until a toothpick inserted deep in the center comes out clean. 

Top 9 fruit cake recipe recipes from across the web

The most viewed fruit cake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

World'S Best Fruit Cake

Blueberry Muffin Cake

Light Fruit Cake Recipe

The Best Gluten-Free Fruit Cake

Cornish saffron loaf

Anjou pear cake

Gluten Free Pineapple and Lime Cake

Apple, carrot, lemon and cinnamon c...

Irish Porter Cake

Top 9 fruit cake recipe recipes from across the web

The most viewed fruit cake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

World'S Best Fruit Cake

Blueberry Muffin Cake

Light Fruit Cake Recipe

The Best Gluten-Free Fruit Cake

Cornish saffron loaf

Anjou pear cake

Gluten Free Pineapple and Lime Cake

Apple, carrot, lemon and cinnamon c...

Irish Porter Cake

The most viewed fruit cake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine