Description
This rich and dense fruit cake uses a unique boiled-fruit method to create an incredibly moist crumb infused with deep caramelized flavors. Perfectly spiced with cinnamon and ginger, it is a reliable pantry-staple dessert that only gets better with time.
Ingredients
- Unsalted butter
- Soft brown sugar
- Dried fruits (sultanas, raisins, and currants)
- Glacé cherries
- Orange juice and zest
- Dates
- Molasses
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground allspice
- Vegetable oil
- Large eggs
- Walnuts
- Granulated sugar (for glaze)
Instructions
- In a large saucepan, combine the butter, soft brown sugar, dried fruits, dates, orange juice, zest, and molasses and bring to a gentle simmer for a few minutes.
- Pour the mixture into a large shallow dish and let it cool completely to room temperature, or chill in the freezer for 45 minutes.
- Preheat your oven to 285°F (140°C) and grease and line an 8-inch cake tin with parchment paper.
- In a separate bowl, sift together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
- In a small bowl, whisk the vegetable oil and eggs together until combined.
- Fold the cooled fruit mixture, egg mixture, dry ingredients, and walnuts together in a large bowl until just combined and no flour streaks remain.
- Pour the batter into the prepared tin, level the top, and bake for 75 to 85 minutes or until a skewer comes out clean.
- While cooling, brush the cake with a simple syrup made from heated orange juice and sugar, then wrap in foil and rest for 48 hours before slicing.
Notes
For the best results, use room-temperature eggs to ensure they emulsify properly with the boiled fruit base. Resting the cake for a full 48 hours is essential, as it allows the moisture from the dried fruit to redistribute, resulting in a much deeper flavor and a perfectly dense texture.
- Prep Time: 1 hour
- Cook Time: 1 hour 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American