Heavenly Moist Fruitcake!
It’s the season of sweet and spicy aromas wafting through the air!
There’s something about a Heavenly Moist Fruitcake that instantly brings back childhood memories and holiday nostalgia. Why settle for dry, boring fruitcake when you can whip up a moist, flavorful delight that will have everyone begging for seconds? This recipe combines fruits, nuts, and spices for a cake that’s not just delicious but is also easy to make. Sounds inviting, right?
Why Make This Recipe
Why do people rave about this Heavenly Moist Fruitcake? Here are a few reasons you’ll love it:
- Easy cleanup: One loaf pan means less scrubbing later. 🙌 Who wants to deal with piles of dishes?
- Bursting with flavor: This cake packs a fruit-packed punch, and the spices? Total game-changer!
- Family-approved: Kids and adults alike will enjoy this treat. Who doesn’t love a slice of cake?
Ingredients
You don’t need fancy stuff — just these basics! Gather the following:
- 1 cup orange juice
- 1 cup lemon juice
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 4 large eggs
- 1 cup chopped walnuts
- 1 cup raisins
- 1 cup candied orange peel
- 1 cup dried cherries
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup honey
Directions
Follow these simple steps for a guaranteed delicious outcome:
- Preheat your oven to 300°F (150°C) and grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy—this step is essential for a tender crumb!
- Beat in the eggs one at a time, then stir in the orange and lemon juice.
- In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix!
- Stir in the walnuts, raisins, candied orange peel, and dried cherries.
- Pour the batter into your prepared loaf pan and bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the fruitcake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Make Heavenly Moist Fruitcake! (Overview)
Making this lovely fruitcake is a breeze. Start by creaming the butter and sugar until it turns light and fluffy—this is the secret to that fluffy texture. Then, mix in the juiciness of orange and lemon. Toss in the dry ingredients, and don’t forget to fold in the fruits and nuts! The fragrant spices will make your kitchen smell divine. Remember, the only thing you need to avoid is overmixing—nobody wants a tough cake!
How to Serve Heavenly Moist Fruitcake!
Serving this fruitcake is just as fun as making it. Slice it up and admire that rich, golden-brown color dotted with colorful fruits and nuts. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for that extra indulgence. 😍 For an elevated touch, drizzle some honey on top before serving, bringing out its sweetness and aroma.
How to Store Heavenly Moist Fruitcake!
This beauties last quite a while! Store it wrapped in foil at room temperature for up to one week. For longer storage, pop it in the fridge or freeze it for up to three months! Just remember to let it thaw overnight in the fridge before serving.
Tips to Make Heavenly Moist Fruitcake!
- Timing is key: Let your ingredients come to room temperature before you start. It makes mixing easier!
- Swap it out: Prefer different nuts? Toss in pecans or almonds for a unique twist.
- Spice it up: Feeling adventurous? Add a dash of vanilla extract for a little extra flavor.
- Mix it up: If you’re feeling lazy, use store-bought candied fruits for convenience. Who needs to be a hero every time? 😉
Variation
Want to switch things up? Try making it vegan by using flax eggs and replacing the butter and honey with plant-based alternatives. Or go wild with different dried fruits like cranberries or apricots for a zesty flavor adventure!
FAQs
1. Can I make the fruitcake ahead of time?
Absolutely! This cake actually tastes better a day or two after baking because the flavors meld beautifully.
2. Can I freeze the fruitcake?
Sure thing! Wrap it tightly in plastic wrap before placing it in an airtight container. It will stay fresh in the freezer for up to three months!
3. What can I substitute for candied orange peel?
Feel free to use other candied fruits or even zest from oranges if you prefer a fresher taste.
📌 Pin this recipe for your next cozy dinner night!
Heavenly Moist Fruitcake
Ingredients
Method
- Preheat your oven to 300°F (150°C) and grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the orange and lemon juice.
- In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Stir in the walnuts, raisins, candied orange peel, and dried cherries.
- Pour the batter into your prepared loaf pan and bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the fruitcake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
