There’s something magical about fruit cake that takes me back to the holidays spent with my grandmother. The warm, inviting scents of cinnamon, nutmeg, and citrus danced through her cozy kitchen as she prepared her famous fruit cake. It was a tradition that brought our family together, each slice filled with memories of laughter, storytelling, and the love that only a grandmother could provide. This modern twist on her classic recipe incorporates a medley of dried fruits and a dash of citrus zest, elevating the beloved fruit cake to new heights while keeping that nostalgic charm.
Ingredients
- 2 cups mixed dried fruits (raisins, cranberries, apricots, and cherries)
- 1 cup walnuts, chopped
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange zest
- 1 tablespoon fresh lemon zest
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup brandy or rum (optional)
Instructions
Start by preheating your oven to 325°F (160°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium bowl, combine the mixed dried fruits and chopped walnuts. Toss them with a tablespoon of flour to prevent them from sinking to the bottom of the cake during baking. Set aside.
In another bowl, whisk together the remaining flour, baking powder, cinnamon, nutmeg, ginger, and salt. This fragrant mixture will be the foundation of your cake’s flavor.
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. This process usually takes about 3-4 minutes, and the mixture should turn a lovely shade of caramel.
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract, orange zest, lemon zest, orange juice, and lemon juice. If you’re using brandy or rum, pour it in now, too. The combination of citrus and spirit will add a delightful depth to your fruit cake.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make your cake dense.
Fold in the floured dried fruits and walnuts, ensuring they are evenly distributed throughout the batter.
Pour the cake batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully transfer the cake to a wire rack to cool completely.
This whimsical spiced fruit cake is best enjoyed after a day or two as the flavors meld beautifully. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a comforting end to any meal.
As you savor each bite, let the memories of family gatherings warm your heart, just as they did for me in my grandmother’s kitchen. Enjoy this tradition with your loved ones, and may your home be filled with laughter and love!