Introduction
Fruitcake with mixed fruits and nuts is a timeless holiday classic, celebrated for its rich, dense texture and the delightful medley of flavors it offers. This recipe combines a moist, buttery cake base with the natural sweetness of dried fruits and the crunch of mixed nuts. Whether you’re making it for a festive occasion or as a year-round treat, this fruitcake promises to be a crowd-pleaser.
Overview of the Recipe
This fruitcake recipe strikes a perfect balance between sweetness and spice, creating a moist and flavorful dessert. The combination of dried fruits, such as raisins, cranberries, and apricots, along with chopped nuts like walnuts and almonds, gives this cake its unique texture. Orange juice and zest add a refreshing citrusy note, enhancing the overall taste.
History and Origin
Fruitcake has a long and storied history dating back to Roman times when it was made with pomegranate seeds, nuts, and barley mash. Over the centuries, the recipe evolved, incorporating spices and dried fruits as they became more widely available. In the Middle Ages, fruitcake gained popularity across Europe, often enjoyed during festive celebrations. Its dense texture and long shelf life made it an ideal choice for travelers and holiday feasts alike.
Ingredients
Here’s what you’ll need to make this delicious fruitcake:
- 4 large eggs
- 1/2 cup orange juice
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 cups mixed dried fruits (e.g., raisins, cranberries, apricots, chopped)
- 1 cup chopped mixed nuts (e.g., walnuts, pecans, almonds)
- Optional: Zest of 1 orange
Instructions
1. Preheat the Oven:
- Preheat your oven to 325°F (160°C).
- Grease and line a loaf pan or a round cake pan with parchment paper to prevent sticking.
2. Cream Butter and Sugar:
- In a large mixing bowl, use a hand or stand mixer to beat the softened butter and brown sugar together.
- Mix until the mixture becomes light and fluffy, which usually takes about 3-5 minutes.
3. Add Eggs and Orange Juice:
- Beat in the eggs one at a time. Ensure that each egg is fully incorporated before adding the next.
- Stir in the orange juice and orange zest if you’re using it for extra flavor.
4. Mix Dry Ingredients:
- In a separate bowl, combine the flour, baking powder, ground cinnamon, ground nutmeg, and salt.
- Whisk these dry ingredients to distribute the spices evenly.
5. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients in batches.
- Mix gently until just combined, being careful not to overmix to keep the batter light.
6. Fold in Fruits and Nuts:
- Using a spatula, gently fold in the mixed dried fruits and chopped nuts.
- Ensure they are evenly distributed throughout the batter.
7. Bake:
- Pour the batter into the prepared pan, smoothing the top with a spatula for even baking.
- Place in the preheated oven and bake for 60-75 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
8. Cool:
- Remove the fruitcake from the oven and let it cool in the pan for 10 minutes.
- Transfer it to a wire rack to cool completely.
9. Optional Glaze:
- For an extra layer of flavor and shine, brush the cooled fruitcake with a mixture of orange juice and a little honey.
Serving
This fruitcake is best served at room temperature. Slice into 10-12 portions and enjoy it as a dessert, a snack with tea or coffee, or even as part of a festive breakfast spread.
Pairing and Serving Suggestions
- With Tea or Coffee: The rich and nutty flavors of the fruitcake pair wonderfully with a warm cup of tea or coffee.
- With Ice Cream: Serve a slice with a scoop of vanilla or cinnamon ice cream for an indulgent dessert.
- Festive Presentation: Garnish the fruitcake with a sprinkling of powdered sugar or a few extra dried fruits for a decorative touch.
Variations of the Recipe
- Gluten-Free Version: Replace the all-purpose flour with a gluten-free baking mix.
- Spiced Fruitcake: Add a pinch of ground cloves or ginger for extra warmth and spice.
- Tropical Twist: Incorporate dried tropical fruits like pineapple, papaya, or mango for a unique flavor profile.
- Nut-Free Option: Substitute the nuts with seeds such as sunflower or pumpkin seeds for a nut-free version.
Health Benefits Notes
- Rich in Nutrients: The dried fruits are packed with fiber, vitamins, and natural sugars.
- Healthy Fats: Mixed nuts provide healthy fats, protein, and essential nutrients.
- Spices: Cinnamon and nutmeg have antioxidant and anti-inflammatory properties.
- Moderation is Key: While fruitcake is nutrient-dense, it should be enjoyed in moderation due to its sugar and calorie content.
FAQs
1. Can I make fruitcake ahead of time?
Yes, fruitcake can be made several days in advance. In fact, it often tastes better after resting as the flavors meld together.
2. How do I store fruitcake?
Wrap the cooled fruitcake tightly in plastic wrap and store it in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze it.
3. Can I use fresh fruits instead of dried fruits?
Dried fruits are recommended as fresh fruits can release too much moisture, affecting the texture of the cake.
4. What type of nuts work best for this recipe?
Walnuts, pecans, and almonds are excellent choices, but feel free to use your favorite nuts or a combination.
5. Can I skip the glaze?
Yes, the glaze is optional. The fruitcake is delicious on its own, but the glaze adds a nice citrusy touch.
Conclusion
Fruitcake with mixed fruits and nuts is a versatile and delightful treat that holds a special place in festive traditions. With its rich blend of flavors and textures, it’s sure to become a favorite in your household. Whether you enjoy it plain, paired with coffee, or dressed up with a glaze, this recipe is a must-try. Perfect for holidays or any occasion, it’s a dessert that will leave everyone asking for seconds. Happy baking!
Print
Fruitcake with Mixed Fruits and Nuts
- Total Time: 90 minutes
- Yield: 10-12 servings 1x
Description
A rich and moist fruitcake featuring a blend of dried fruits, mixed nuts, and warm spices, perfect for festive occasions or as a year-round treat.
Ingredients
- 4 large eggs
- 1/2 cup orange juice
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 cups mixed dried fruits (e.g., raisins, cranberries, apricots)
- 1 cup chopped mixed nuts (e.g., walnuts, pecans, almonds)
- Optional: Zest of 1 orange
Instructions
- Preheat oven to 325°F (160°C) and line a loaf or round pan with parchment paper.
- Beat butter and brown sugar until light and fluffy.
- Add eggs one at a time, followed by orange juice and optional zest.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in dried fruits and nuts evenly.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60-75 minutes, checking with a toothpick for doneness.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- (Optional) Brush with a glaze of orange juice mixed with honey.
Notes
- Use a mix of your favorite dried fruits and nuts for a personalized flavor.
- The glaze adds a citrusy shine but can be omitted.
- Store the cake in an airtight container; it improves in flavor over time.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 17g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 5g
Keywords: Fruit and nut cake, mixed fruitcake, festive fruitcake, traditional fruitcake recipe, holiday fruitcake