The Best Fruit Cake Recipe
A rich and moist fruit cake bursting with a medley of dried fruits soaked in brandy, complemented by walnuts and a tender crumb made with spelt flour. Perfectly spiced and lightly sweetened, this traditional fruit cake is ideal for festive occasions or as a delightful treat with your afternoon tea.
- Prep Time: 10 minutes (excluding soaking time)
- Cook Time: 1 hour 45 minutes
- Total Time: 25 hours 55 minutes (including 24 hours fruit soaking)
- Yield: 1 loaf cake (about 10-12 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
Dried Fruits and Soaking Liquid
- ¾ cup (120 g) dried apricots, chopped
- ⅔ cup (100 g) dried cranberries
- ¾ cup (150 g) glazed cherries
- ⅔ cup (100 g) raisins
- ¾ cup (180 g) brandy (tea or juice for non-alcoholic version)
Batter
- ½ cup (115 g) unsalted butter, at room temperature
- ¾ cup (150 g) light brown sugar
- ½ cup (120 g) sour cream, at room temperature
- 1 large egg, at room temperature
- 2 cups (250 g) spelt flour
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp baking soda
- 1 cup walnuts, chopped
Instructions
- Soak the Fruits: Wash and drain dried apricots, cranberries, glazed cherries, and raisins. Place them in a bowl and soak in brandy for about 24 hours to soften and infuse flavor.
- Prepare the Oven and Pan: Preheat your oven to 325°F (160°C). Line a 9×5-inch (or 22×11 cm) loaf pan with parchment paper to prevent sticking and ensure a clean release.
- Make the Wet Mixture: Using an electric mixer, beat the unsalted butter and light brown sugar together until the mixture becomes light and fluffy. Add the sour cream and egg, then continue mixing until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the spelt flour, salt, baking powder, and baking soda to evenly distribute the leavening agents.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until the batter is smooth and homogenous without overmixing to avoid toughness.
- Add Nuts and Soaked Fruits: Fold the soaked dried fruits along with their brandy and chopped walnuts into the batter carefully, ensuring even distribution without overworking the mixture.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 1.5 to 2 hours, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Remove the cake from the oven and let it cool for about 15 minutes in the pan. Then, transfer it onto a wire rack to cool completely before slicing. Enjoy your delicious fruit cake!
Notes
- For a non-alcoholic version, substitute brandy with strong brewed tea or fruit juice for soaking the dried fruits.
- Soaking the fruits for at least 24 hours enhances the cake’s flavor and moisture.
- Allow the cake to cool completely before slicing to prevent crumbling.
- Using spelt flour gives a nuttier flavor and a tender crumb compared to regular wheat flour.
- Store the cake wrapped tightly at room temperature for up to one week or refrigerate for longer shelf life.
Keywords: fruit cake, dried fruit cake, traditional fruit cake, holiday dessert, spelt flour cake, brandy soaked fruits
Find it online: https://recipeswithmia.com/the-best-fruit-cake-recipe/
