Fruit Cake with Dried Fruits, Candied Cherries, and Rich Rum Infusion Recipe

Introduction

This classic fruit cake is packed with a variety of dried fruits and nuts, soaked in rum or brandy for rich flavor. Moist and tender with a hint of spice, it’s perfect for holidays or any special occasion.

Ingredients

• ½ cup dried figs (chopped)
• ½ cup dried apricots (chopped)
• ⅓ cup raisins
• ½ cup candied cherries (chopped)
• ½ cup dried pineapple (chopped)
• ⅓ cup crystallized ginger (chopped)
• 1 cup rum or brandy (see note*)
• ½ cup butter (1 stick)
• 1 cup sugar
• ½ cup sour cream
• 1 egg
• 1 orange (zested)
• 2 cups all-purpose flour
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ cup pecans (chopped, or walnuts)

Instructions

1. Step 1: Add the figs, apricots, raisins, cherries, pineapple, and ginger to a bowl.
2. Step 2: Pour the rum or brandy over the fruit, and let it sit for at least 2 hours or overnight.
3. Step 3: Preheat the oven to 325℉ (163℃).
4. Step 4: Beat the butter and sugar together until smooth and creamy. Then, beat in the sour cream, egg, and orange zest.
5. Step 5: In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda.
6. Step 6: Add the dry ingredients to the wet ingredients, and beat until just combined.
7. Step 7: Using a spatula, fold in the soaked fruit with its liquid, crystallized ginger, and pecans gently.
8. Step 8: Pour the batter into a greased 9×5-inch loaf pan lined with parchment paper.
9. Step 9: Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Let the cake cool in the pan for 15 minutes, then remove it from the pan and transfer to a cooling rack.
11. Step 11: Brush the sides and top of the cake with brandy for extra moisture and flavor.
12. Step 12: Allow the cake to cool completely before serving or storing.

Tips & Variations

• Soaking the dried fruit overnight enhances depth of flavor and keeps the cake moist.
• Substitute pecans with walnuts or hazelnuts for a different nutty taste.
• Use orange juice in place of some rum or brandy for a milder version.
• For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.

Storage

Store the fruit cake wrapped tightly in plastic wrap or foil at room temperature for up to one week. For longer storage, refrigerate in an airtight container for up to one month. Let the cake come to room temperature before serving or gently warm it. It also freezes well for up to three months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fruit instead of dried fruit?

Fresh fruit is not recommended as it contains more moisture, which can affect the cake’s texture and shelf life. Dried fruit soaked in alcohol gives the best flavor and structure.

Do I have to use alcohol in this fruit cake?

No, you can substitute the rum or brandy with fruit juice or water, but soaking the fruit in alcohol adds traditional flavor and helps preserve the cake longer.

Fruit Cake with Dried Fruits, Candied Cherries, and Rich Rum Infusion Recipe

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This classic fruit cake recipe features a rich blend of dried fruits soaked in rum or brandy, combined with spices and nuts to create a moist, flavorful loaf perfect for festive occasions or any time you crave a traditional treat.

• Author: Maya
• Prep Time: 15 minutes plus soaking time (at least 2 hours, preferably overnight)
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes plus soaking time
• Yield: 1 loaf cake (about 10–12 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Soaked Fruits

• ½ cup dried figs, chopped
• ½ cup dried apricots, chopped
• ⅓ cup raisins
• ½ cup candied cherries, chopped
• ½ cup dried pineapple, chopped
• ⅓ cup crystallized ginger, chopped
• 1 cup rum or brandy

Wet Ingredients

• ½ cup butter (1 stick)
• 1 cup sugar
• ½ cup sour cream
• 1 egg
• 1 orange, zested

Dry Ingredients

• 2 cups all-purpose flour
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 teaspoon baking soda

Nuts

• ½ cup pecans, chopped (or walnuts)

Instructions

1. Prepare soaked fruits: In a bowl, combine the chopped figs, apricots, raisins, cherries, pineapple, and crystallized ginger. Pour the rum or brandy over the mixture and let it soak for at least 2 hours or preferably overnight to infuse flavor.
2. Preheat oven: Set the oven to 325℉ (163℃) to prepare for baking the fruit cake.
3. Cream butter and sugar: Beat the butter and sugar together until smooth and creamy, ensuring a light and fluffy texture for the cake base.
4. Add wet ingredients: Incorporate the sour cream, egg, and orange zest into the creamed butter and sugar mixture, mixing well until combined.
5. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, salt, and baking soda to distribute the leavening and spices evenly.
6. Combine wet and dry: Add the dry ingredients to the wet mixture, beating gently until just combined to avoid overmixing which can toughen the cake.
7. Fold in soaked fruits and nuts: Using a spatula, carefully fold in the fruit along with the soaking liquid, crystallized ginger, and chopped pecans to evenly distribute them without deflating the batter.
8. Prepare baking pan: Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal of the cake after baking.
9. Bake the cake: Pour the batter into the prepared pan and bake in the preheated oven for approximately 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in pan: Allow the cake to cool in the pan for about 15 minutes before removing it to avoid breaking or sticking.
11. Transfer and brush: Remove the cake from the pan and place it on a wire rack. Brush the top and sides with brandy to add moisture and enhance flavor.
12. Final cooling: Let the cake cool completely on the rack before serving or storing to ensure the texture sets properly and flavors meld.

Notes

• Soaking the dried fruit overnight in rum or brandy enhances the cake’s flavor and moisture.
• Use parchment paper in the loaf pan for easy cake removal and cleaner edges.
• Brushing the cooled cake with brandy adds richness and helps preserve it.
• This fruit cake can be stored in an airtight container for up to two weeks and tastes better after a day or two as flavors develop.
• You can substitute pecans with walnuts depending on preference.

Keywords: fruit cake, dried fruits, holiday cake, rum soaked cake, traditional fruit cake, baked dessert, spiced cake