Never Fail Fruit Cake (Old-Fashioned Style) Recipe
This Never Fail Fruit Cake is an old-fashioned favorite packed with mixed dried fruits, nuts, and warm spices. Moist and richly flavored with orange juice and a splash of brandy or rum, this classic loaf cake is perfect for festive occasions or anytime you crave a comforting treat with a nostalgic touch.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf (about 10-12 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Fruits and Nuts
- 2 cups mixed dried fruits
- 1 cup chopped nuts
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup orange juice
- 1/4 cup brandy or rum
- 4 large eggs
Dry Ingredients
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Instructions
- Prepare Ingredients: Assemble all your ingredients on a clean workspace to ensure a smooth baking process.
- Chop Fruits and Nuts: Measure and chop dried fruits and nuts into bite-sized pieces to ensure even distribution throughout the cake.
- Soften Butter: Let the unsalted butter soften at room temperature so it creams easily with sugar.
- Preheat Oven: Set your oven to 325°F (160°C) to prepare for baking the fruit cake.
- Cream Butter and Sugar: Using a mixer, cream the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender texture.
- Add Eggs: Beat in the eggs one at a time, mixing well after each to ensure a smooth batter without curdling.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, and salt to evenly distribute the spices and leavening agent.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with orange juice, and mix until just combined to avoid overmixing which can toughen the cake.
- Fold in Fruits and Nuts: Gently fold in the chopped dried fruits and nuts until they are evenly incorporated throughout the batter.
- Prepare Baking Pan: Grease and line a 9×5-inch loaf pan with parchment paper to ensure the cake releases easily after baking.
- Pour Batter and Smooth: Transfer the batter to the prepared pan and smooth the top evenly with a spatula.
- Bake: Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean indicating the cake is done.
Notes
- For extra flavor, soak the dried fruits overnight in brandy or rum before folding into the batter.
- Allow the cake to cool completely before slicing to maintain its structure and moisture.
- Store the cake wrapped in foil or airtight container at room temperature for up to one week, or freeze for longer storage.
- Using parchment paper best prevents the cake from sticking to the pan.
Keywords: fruit cake, old-fashioned cake, dried fruit cake, holiday cake, spiced cake, loaf cake, festive dessert
