Never Fail Fruit Cake
ADVERTISEMENT
Let’s be honest—fruitcake has a reputation problem. Too often, it’s dismissed as a dry, overly sweet relic from a dusty tin. But this version? It’s tender, fragrant, and soaked in brandy or rum until it practically glows with flavor. This is fruitcake reimagined: deeply comforting, beautifully spiced, and built to impress even the most skeptical dessert lover.
ADVERTISEMENT
Meet the Never-Fail Fruitcake—a holiday staple that’s moist, packed with plump fruits and crunchy nuts, and aged to perfection. Whether you’re baking for Christmas morning, a festive gift, or simply because you believe in the magic of slow-matured treats, this cake delivers every time.
ADVERTISEMENT
🛒 Ingredients (Serves 8–10)
| Fruit Soak (Start This First!) | Notes |
|---|---|
| 2 cups mixed dried fruit (raisins, currants, dates, cherries, apricots) | Chop larger pieces for even texture |
| ½ cup chopped candied citrus peel (optional) | Adds traditional flair |
| ½ cup chopped walnuts or pecans | For crunch and richness |
| ½ cup dark rum, brandy, or apple juice | Soaks and flavors the fruit |
| 💡 Let soak overnight or at least 2 hours | Enhances moisture and depth |
| Cake Batter | |
|---|---|
| 1½ cups all-purpose flour | Sifted for lightness |
| 1 tsp baking powder | Helps the cake rise |
| ½ tsp baking soda | Balances acidity |
| 1½ tsp ground cinnamon | Warm spice |
| ½ tsp ground nutmeg | Adds depth |
| ¼ tsp ground cloves | For a hint of boldness |
| ¼ tsp salt | Balances sweetness |
| ¾ cup granulated sugar | Sweet base |
| ¾ cup packed light brown sugar | Adds moisture and caramel notes |
| ½ cup vegetable oil or melted butter | Your choice of richness |
| 2 large eggs, room temperature | For structure and richness |
| ½ cup strong brewed coffee or apple cider | Enhances spice and moisture |
| 1 tsp pure vanilla extract | Aromatic finish |
👩🍳 How to Make It
1. Soak the Fruit
- In a bowl, combine dried fruit, candied peel (if using), nuts, and liquid.
- Cover and let sit for at least 2 hours—overnight is best.
2. Prepare the Batter
- Preheat oven to 275°F (135°C).
- Grease and line a 9×5-inch loaf pan or 8-inch round pan with parchment.
- In one bowl, whisk flour, baking powder, baking soda, spices, and salt.
- In another, beat sugars, oil, eggs, coffee (or cider), and vanilla until smooth.
- Gradually fold dry ingredients into wet until just combined.
3. Add the Fruit Mixture
- Stir in the soaked fruit and all its liquid—don’t drain!
- Mix gently to preserve texture and moisture.
4. Bake Low & Slow
- Pour batter into prepared pan.
- Bake for 2 to 2½ hours, or until a toothpick comes out clean.
- 🌡️ Tent with foil after 1½ hours if the top browns too quickly.
5. Cool & “Feed” the Cake (Optional but Traditional)
- Cool in pan for 15 minutes, then transfer to a wire rack.
- Once fully cool, wrap in cheesecloth soaked with rum or brandy, or brush with 1–2 tbsp of spirits.
- Store in an airtight container. Every 2–3 days, unwrap and brush with more spirits.
- Age for 1–4 weeks for best flavor and texture.
🍷 Non-Alcoholic Option: Use apple juice or strong tea. Consume within 5–7 days, as it won’t preserve as long.
