Description
Learn the secrets to baking a perfectly moist fruitcake with quality ingredients and expert techniques for a rich flavor and tender texture.
Ingredients
- Dried Fruits (raisins, sultanas, currants, cherries)
- Nuts (walnuts, pecans, almonds)
- Butter
- Brown Sugar
- White Sugar
- Cake Flour
- Cinnamon
- Nutmeg
- Cloves
- Allspice
- Brandy, Rum, or Whiskey (for soaking)
- Apple or Orange Juice (for non-alcoholic soaking)
- Vegetable Oil
- Applesauce or Buttermilk
Instructions
- Pre-soak dried fruits for at least 24 hours, preferably 48 hours, in alcohol or juice.
- Prepare the batter by combining cake flour, beaten butter, brown and white sugars, and pre-soaked fruits and nuts.
- Mix ingredients gently to avoid over-mixing.
- Pour the batter into a prepared baking pan.
- Bake in a preheated oven at 300°F (150°C) in a water bath for even moisture.
- After baking, brush the cake with alcohol or juice and wrap in parchment paper and foil.
- Let the cake rest for at least 24 hours before serving.
- Periodically brush with alcohol or juice if storing for a longer period.
Notes
Ensure to choose quality ingredients and avoid over-mixing the batter for the best results.