Are you tired of dry, boring fruitcakes that sit untouched during holiday gatherings? Prepare to revolutionize your baking game with the "Ever So Easy Fruitcake" - a mouthwatering masterpiece that will have everyone begging for seconds! This isn't just another traditional fruitcake; it's a game-changing recipe that combines rich, moist texture with a perfect balance of sweet dried fruits and crunchy nuts. Whether you're a seasoned baker or a kitchen novice, this foolproof recipe will transform your perception of fruitcake forever.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup mixed dried fruit
- 1 cup chopped nuts
- 1 cup brown sugar
- 1 cup unsalted butter
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 9-inch loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy, using an electric mixer on medium speed. This should take approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, and salt to ensure even distribution of leavening and spices.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in a tough cake.
- Gently fold in the mixed dried fruit and chopped nuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Place the pan in the preheated oven and bake for approximately 2 hours. Begin checking for doneness at 1 hour 45 minutes by inserting a toothpick into the center of the cake.
- The fruitcake is done when the toothpick comes out clean or with just a few moist crumbs. The top should be golden brown and slightly firm to the touch.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Once cooled, wrap the fruitcake in plastic wrap or store in an airtight container. The cake can be kept at room temperature for up to a week, or refrigerated for extended freshness.
Tips
- Room Temperature Matters: Ensure your butter and eggs are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: Gently fold ingredients to maintain a light, tender crumb. Overmixing can lead to a tough, dense cake.
- Check for Freshness: Use fresh spices and dried fruits for the most vibrant flavor profile.
- Toothpick Test: Always use the toothpick method to check doneness. A clean or slightly moist toothpick indicates the cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool completely before storing to prevent moisture buildup and maintain its texture.
- Storage Hack: Wrap the cooled cake in plastic wrap or store in an airtight container to keep it fresh for up to a week.
- Optional Enhancement: For an extra flavor boost, you can brush the cooled cake with a bit of brandy or rum for a more traditional touch.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 7g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 110mg
