When you think of fruitcake, you may envision a dense and dry dessert, but this Heavenly Moist Fruitcake will change your mind! Packed with colorful candied fruits and rich flavors, this fruitcake is perfect for the holiday season or any time you crave a sweet and fruity treat. Moist, tender, and bursting with juicy fruits, this cake will become a new holiday favorite.
Ingredients:
For the Fruitcake:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup milk
- 2 cups mixed candied fruits (cherries, pineapples, and more)
- ½ cup raisins
- ½ cup chopped pecans or walnuts (optional)
Step-by-Step Instructions:
1. Prepare the Fruit Mixture:
- Preheat your oven to 325°F (160°C) and grease and flour a 9×5-inch loaf pan.
- In a medium bowl, toss the candied fruits, raisins, and nuts (if using) with 2 tablespoons of flour to prevent them from sinking during baking.
2. Make the Batter:
- In a large bowl, whisk together the remaining flour, baking powder, and salt.
- In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
3. Add the Fruits:
- Fold in the floured candied fruits, raisins, and nuts until evenly distributed.
4. Bake the Cake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
5. Optional Topping:
- For an extra festive touch, top the cooled cake with more candied fruits and brush with a simple syrup for added moisture and shine.
Tips for a Moist Fruitcake:
- Use Room Temperature Ingredients:
Ensure that your butter, eggs, and milk are at room temperature for a smoother batter and better cake texture. - Don’t Overmix:
Once the flour is added, mix just until combined to avoid a tough cake. - Soak the Fruit (Optional):
For an even juicier cake, you can soak the candied fruits and raisins in a bit of rum or fruit juice for a few hours before making the cake.
FAQs About Heavenly Moist Fruitcake:
Can I make this cake ahead of time?
Yes, fruitcakes actually get better over time! You can bake this cake up to a week in advance, wrap it tightly, and store it in the fridge.
How do I store fruitcake?
Store the fruitcake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze it for up to 3 months. Just wrap it tightly in plastic wrap and foil before freezing.
Can I substitute the candied fruits?
Absolutely! You can use dried fruits like cranberries, apricots, or even figs if you prefer. Just be sure to chop them into small pieces.
How do I prevent the fruit from sinking to the bottom?
Tossing the fruit with a bit of flour before adding it to the batter helps to keep it suspended in the cake during baking.
This Heavenly Moist Fruitcake is a delightful twist on the classic holiday dessert! Whether you’re a long-time fan of fruitcake or trying it for the first time, the vibrant candied fruits, tender crumb, and deliciously moist texture will make this cake a standout at any holiday gathering. Pair it with a hot cup of tea or coffee for the ultimate festive treat!
