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Heavenly Moist Fruit Cake Loaf Recipe

Heavenly Moist Fruit Cake Loaf Recipe
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★★★★★

4.9 from 7 reviews

This Heavenly Moist Fruit Cake Loaf combines the richness of butter and brown sugar with the natural sweetness of soaked mixed dried fruits, infused with warm spices and citrus zest. Perfectly moist and fragrant, this cake is an ideal treat for festive occasions or an indulgent everyday dessert.

Ingredients

Scale

Fruit Preparation

  • 1½ cups (250g) mixed dried fruits (raisins, currants, chopped dates, cherries, etc.)
  • ¼ cup (60ml) orange juice or rum

Cake Batter

  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp mixed spice or cinnamon
  • ½ tsp nutmeg
  • 1 cup (200g) brown sugar
  • 1 cup (240g) unsalted butter or margarine (softened)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon or orange zest

Instructions

  1. Soak the Fruits: Combine the mixed dried fruits with orange juice or rum, and let them soak for at least 30 minutes or preferably overnight to enhance the flavor and moisture content.
  2. Cream Butter and Sugar: Using a mixer, cream together the softened butter and brown sugar until the mixture is light and fluffy, which will help create a tender texture in the cake.
  3. Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure full incorporation and a smooth batter.
  4. Add Flavorings: Stir in the vanilla extract and citrus zest to the wet mixture, imparting additional aromatic notes to the cake.
  5. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, mixed spice, and nutmeg, ensuring even distribution of leavening agents and spices.
  6. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the soaked fruits, including any remaining soak liquid, to the creamed mixture. Gently fold to combine, avoiding overmixing to keep the cake tender.
  7. Prepare the Pan: Grease and line a loaf pan to prevent sticking and facilitate easy removal after baking.
  8. Bake: Pour the batter into the prepared loaf pan and bake in a preheated oven at 160°C (320°F) for 60–70 minutes, or until a skewer inserted into the center comes out clean.
  9. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer onto a wire rack to cool completely.
  10. Optional Finishing Touch: For extra moisture and sheen, brush the warm cake with a little rum or fruit syrup before serving.

Notes

  • Soaking the dried fruits overnight intensifies their flavor and moisture, yielding a richer cake.
  • Using unsalted butter allows better control over the saltiness of the cake.
  • The mixed spice can be substituted with cinnamon if preferred.
  • Ensure not to overmix the batter to maintain a soft, moist texture.
  • Brushing the finished cake with rum or syrup adds both moisture and a glossy finish.
  • The cake keeps well for several days if wrapped tightly and stored in a cool place or refrigerated.

Nutrition

Keywords: fruit cake, moist fruit cake, dried fruit loaf, spiced cake, holiday cake, easy fruit cake recipe, baked fruit loaf

Find it online: https://maicook.com/heavenly-moist-fruit-cake-loaf-recipe/