Fruit Cake with Dried Fruits, Candied Cherries, and Rich Rum Infusion Recipe
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.
- 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
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
- 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.
- Preheat oven: Set the oven to 325℉ (163℃) to prepare for baking the fruit cake.
- Cream butter and sugar: Beat the butter and sugar together until smooth and creamy, ensuring a light and fluffy texture for the cake base.
- Add wet ingredients: Incorporate the sour cream, egg, and orange zest into the creamed butter and sugar mixture, mixing well until combined.
- 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.
- 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.
- 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.
- Prepare baking pan: Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal of the cake after baking.
- 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.
- Cool in pan: Allow the cake to cool in the pan for about 15 minutes before removing it to avoid breaking or sticking.
- 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.
- 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
