ADVERTISEMENT
– **1 1/2 cups mixed dried fruit** (raisins, currants, chopped dried apricots, or any mix you prefer)
– **1 cup candied ginger**, finely chopped
– **1/2 cup dried cherries or cranberries**
– **1 cup chopped walnuts or pecans** (optional)
– **1/2 cup dark rum or brandy** (or fruit juice for a non-alcoholic version)
#### For the Cake:
– **1 1/2 cups all-purpose flour**
– **1 teaspoon ground cinnamon**
– **1 teaspoon ground nutmeg**
– **1/2 teaspoon ground cloves**
– **1/2 teaspoon baking soda**
– **1/4 teaspoon salt**
– **1/2 cup unsalted butter**, softened
– **1/2 cup brown sugar** (packed)
– **3 large eggs**
– **1/2 cup molasses or honey**
– **1 teaspoon vanilla extract**
– **1/4 cup fresh orange juice**
– **1 tablespoon freshly grated orange zest**
– **1/2 cup whole milk**
– **1/2 cup chopped crystallized ginger** (optional)
#### For Aging (optional):
– **Extra rum or brandy** (to soak the cake every couple of days after baking)
### Instructions: How to Make Heavenly Moist Fruitcake
#### Step 1: Prepare the Fruit Mix
Start by preparing the **fruit mix**. In a medium bowl, combine the **dried fruits** (raisins, currants, dried apricots, etc.) and **candied ginger**, then pour in the **rum or brandy**. If you prefer a non-alcoholic fruitcake, you can use fruit juice instead of alcohol.
Stir the fruits to ensure they’re fully coated and allow the mixture to soak for a few hours or overnight in the refrigerator. This step helps the fruits absorb the flavors and moisture, which contributes to the cake’s tenderness.
#### Step 2: Preheat the Oven
Preheat your oven to **300°F (150°C)** and prepare a **9-inch round cake pan** (or an 8-inch square pan). Grease the pan lightly with butter and line it with parchment paper to ensure easy removal once the cake is baked.
#### Step 3: Mix Dry Ingredients
In a large bowl, whisk together the **flour**, **baking soda**, **cinnamon**, **nutmeg**, **cloves**, and **salt**. Set the dry ingredients aside.
#### Step 4: Cream the Butter and Sugar
In a separate large bowl, beat the **butter** and **brown sugar** together using an electric mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes. This is a crucial step, as it ensures the cake will have a tender crumb.
#### Step 5: Add Wet Ingredients
To the butter-sugar mixture, add the **eggs**, one at a time, beating well after each addition. Then add the **molasses or honey**, **vanilla extract**, and **orange zest**. Mix until combined.
#### Step 6: Combine with Dry Ingredients and Milk
Slowly add the **flour mixture** to the wet ingredients, alternating with the **whole milk** and **orange juice**. Begin with the flour mixture, then add the milk, and repeat, ending with the flour mixture. Stir gently after each addition to avoid overmixing.
#### Step 7: Fold in the Fruit and Nuts
Once the batter is smooth, gently fold in the soaked fruit mixture, including any remaining alcohol or juice, and the **chopped nuts** (if using). Also, fold in the **crystallized ginger** if you’re adding it. This adds flavor and a little texture to the cake.
#### Step 8: Bake the Fruitcake
Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Bake the fruitcake in the preheated oven for **2 to 2 1/2 hours**, or until a toothpick inserted into the center comes out clean. If the top of the cake starts to darken too quickly, you can cover it loosely with aluminum foil.
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack.
#### Step 9: Optional – Age the Cake
For the ultimate fruitcake experience, consider **aging** your cake. After it’s cooled, wrap the fruitcake tightly in plastic wrap and then in foil. Store it in a cool, dry place for at least **1-2 weeks** (the longer, the better), allowing the flavors to develop and the cake to become even more moist.
Every few days, lightly brush the top of the cake with a little **extra rum or brandy** to keep it moist and enhance the flavor. This step is optional but highly recommended for the best results.
### How to Serve and Store Your Heavenly Moist Fruitcake
When ready to serve, cut slices of this **Heavenly Moist Fruitcake** and enjoy it as a festive dessert, paired with a cup of tea or coffee. It’s also fantastic for gifting to friends or family, as it’s a beautiful homemade treat that is sure to impress.
**Storage**: Keep the fruitcake wrapped tightly in plastic wrap and foil or in an airtight container. It can be stored at room temperature for up to **2 weeks** or in the refrigerator for up to **1 month**. If you’ve decided to age it, the cake will keep even longer and can last for up to **6 months** when properly wrapped.
### Why This Fruitcake is a Winner
– **Moist and Flavorful**: Thanks to the soaked fruits, the perfect balance of spices, and a splash of rum or brandy, this fruitcake is irresistibly moist and packed with flavor.
– **A Make-Ahead Delight**: The aging process helps to enhance the flavor and texture, making this fruitcake ideal for preparing in advance.
– **Perfect for the Holidays**: Whether you’re celebrating Christmas, New Year’s, or any other festive occasion, this fruitcake adds a touch of tradition and elegance to your dessert table.
### Conclusion
This **Heavenly Moist Fruitcake** is a celebration of rich flavors, delightful textures, and the timeless tradition of holiday baking. With its perfect balance of fruit, nuts, and spices, it’s sure to become a beloved addition to your holiday repertoire. Whether you’re baking it for yourself or giving it as a gift, this fruitcake is the ultimate indulgence that will be enjoyed by all.
Give it a try this season, and experience for yourself why fruitcake doesn’t have to be a forgotten holiday dessert—it can be heavenly!
