Super moist fruit cake recipe will help you make soft and moist fruit cake in an easy method.
This is one of the simplest and easiest version of making a traditional fruit cake.
In this fruit cake recipe, we boil the dried fruits in liquid which will make the raisins and dried fruits soft and plumpy and thus the cake turns out deliciously moist.
The method of making this super soft fruit cake is one of the least messy ways that we can a fruit cake.
No special equipments are required to make this cake and the cool thing is that we will need a sauce
pan and a wooden spoon as the major tools to make this fruit cake.
Ingredients
- 228 g Flour 1 3/4 cup
- 226 g Butter 2 sticks/1 cup
- 100 g Brown sugar 1/2 cup
- 45 g Mollasses 3 tbsp (can use brown sugar instead)
- 3 Eggs
- 1 tsp Cinnamon powder
- 1 tsp Ground All spices
- 1 tsp Baking powder
- 1/2 tsp Salt
- 180 ml Water 3/4 cup
- Zest of 1 orange
- Zest of 1 lemon
- 600-800 g Dry Fruits and nuts
Ingredients
Dry fruits and nuts I used in this recipe
- 175 g Raisins
- 200 g Dried Cranberries
- 200 g Prunes
- 100 g Dates
- 75 g Chopped Pecans
Spices I used in this recipe
- Nutmeg,cloves,cardamom,dry ginger
Instructions
Boil the dry fruits
- In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar,molasses and water.Bring to a boil. Simmer over moderately high heat for 3-4 minutes, stirring occasionally.Remove from the heat and let stand for 45 minutes or until it is cool.
Add all the rest of ingredients
- Add the eggs (lightly beaten) and vanilla extract(optional) and the nuts.We can add the dates and prunes at this point.Add in the flour mix which is Flour+Baking powder+Salt+Ground spices+Zest of orange and lemon.I didn’t add the spices and the zest of lemon and orange into the boil mix because we need to preserve the fresh smell of those spices and that of lemon and orange.The taste of a fruit cake is mostly the aroma of that cake 🙂Mix everything together, just until everything is well incorporated.
Bake the fruit cake
- Transfer the batter into the prepared pan.7 inch pan / 8 inch pan will work.Bake in the center of the oven @ 320F for about 75-90 minutes, until a toothpick inserted in the center comes out clean.At around 50 minutes of baking, tent the top with an aluminum foil to prevent any chance of over browning and continue baking.Large baking tray (8 inch) will take slightly less baking time.
- Let the cake cool completely.Unmold the cake and transfer to a serving platter.This fruit cake is best to serve the next day.The flavor and texture of cake improves a lot with that time.The cake may seem buttery and crumbly and less flavorful if we cut it immediately it is cooled.