Christmas is almost here. And here is an easy and super delicious Fruit Cake that turns out perfectly every time. It is super moist, fluffy, sweet, flavorful and really incredible. You can make the cake ahead or can bake it the day before serving – in both cases it tastes amazing. You can store the cake in an air-tight container at room temperature for about a month.
Ingredients
For the filling of the Fruit cake you can choose a combination of your favorite dried fruits and nuts. We use:
Dried Cranberries
Raisins
Glazed Cherries
Dried Apricots
Walnuts
Soaking the fruits
It’s the best for the flavor if you soak the fruits in brandy a day before you’re going to make the cake. But if you have no time or forgot to do it, you can do it for at least a couple of hours.
If you want to omit alcohol, just substitute brandy, and soak the fruits in tea, orange juice or apple juice. The flavor will be different, but also amazing. Personally, I like to soak fruits in Earl Grey tea for a non-alcoholic version – the flavor of bergamot in combination with orange zest in the cake tastes just wonderful. Both alcoholic and non-alcoholic versions of this Fruit cake are super delicious.
Decoration
You may decorate the cake in different ways – make icing, dust it with powdered sugar or top it with candied cranberries, as we did, or with dried oranges and other dried fruits. The decorating of the cake is optional. But if you want to make it for the holiday table, it will look better and more festive with frosting, fondant or other decoration you want. So be creative with the decorations or just keep it simple, it’s up to you.
Check out other ideas of dishes for your holiday table, like Cream Cheese Stuffed Baby Bell Peppers, Cranberry Sauce, Oven Roasted Baby Carrots, Baked Purple Sweet Potatoes with Beans and Cashew sauce, Vegetarian Charcuterie Board, or Super Moist Carrot Cake Loaf.
Ingredients
- 2 cups (250 g) spelt flour
- ½ cup (120 g) sour cream, at room temperature
- ½ cup (115 g) unsalted butter, at room temperature
- 1 large egg, at room temperature
- ¾ cup (150 g) light brown sugar
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp baking soda
- ¾ cup dried apricots, chopped
- ¾ cup brandy (or rum, or tea for non-alcoholic version)
- 1 cup walnuts, chopped
- ⅔ cup dried cranberries
- ¾ cup glazed cherries
- ⅔ cup raisins
- ¾ cup dried apricots, chopped
Instructions
- Wash and drain dried fruits, and soak them in brandy for about 24 hours.
- Preheat the oven to 325F. Line a 9x5 loaf pan with parchment paper.
- Using a mixer, beat the butter with both types of sugar until light and fluffy. Add the sour cream, egg, and orange zest and mix until well combined.
- In a separate bowl mix flour, salt, baking soda, and baking powder.
- Add dry ingredients to wet ingredients and mix well.
- Add dried fruits and chopped nuts to the batter, and mix well.
- Transfer the batter to your prepared loaf pan. Bake the cake for 1,5 - 2 hours until a toothpick comes out clean.
- Let the cake cool for about 15 minutes before taking it out of the pan. Let it completely cool on a wire rack. Enjoy!
