Christmas is kind of incomplete without this traditional and easy fruit cake. I love to bake this cake and it is without any alcohol or rum. You can have this cake on Christmas morning for breakfast. It is so moist and yummy that it’s a total addiction. Use fresh orange juice to soak fruits.
Ingredients Of Easy Fruit Cake
- 2 1/2 cups all-purpose flour (add 1/3 cup more if the mixture is very sticky)
- 1 1/2 cups dark brown sugar
- 1 cup softened butter
- 1 1/2 cups mix dried fruits (I used dried cranberries, raisins, glazed red cherries, and 2 tablespoons orange zest)
- 1 1/3 cups orange juice, grape juice, or pineapple juice
- 3 large brown eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 tablespoon molasses
- 1 to 2 tablespoons fresh-squeezed orange juice
- 1/4 tsp salt
Method Of Easy Fruit Cake
- Soak the fruit mixture: In a jar, combine the raisins, dried cranberries, glazed cherries, and orange zest. Add the orange juice into the fruit mixture and cover it with cling wrap. Put the lid on the jar and store it at room temperature. (You can do this a day before and soak the mixture overnight.)
- On the day of baking: Preheat the oven at 290°F.
- Strain the fruit mixture and set aside. Save the strained juice for later.
- In a bowl, sieve the flour, salt, and baking powder. Set aside.
- In a separate mixing bowl, combine the butter and dark brown sugar. Start mixing at low speed to combine. Switch to medium speed for about 5 minutes or until the mixture is creamy and pale.
- Lower the speed and add eggs one at a time.
- Add molasses, vanilla extract, and orange juice into the mixture.
- Add the flour mixture, in two batches. Do not over-mix. Stop the mixer as soon as the mixture comes together.
- Add 3 tablespoons of flour into the mixed fruits and mix well. (This is to prevent the mixed fruit from sinking to the bottom of the pan.)
- In the same mixing bowl, add the mixed fruits. Use a spatula to combine the fruits into the cake mixture.
- Transfer the cake mixture into a prepared pan.
- Bake in the oven for 2 1/2 to 3 hours. (Cooking time may vary depending on your oven.)
- Transfer the cake onto a wire rack to cool.
- Use a skewer to poke random holes on the cake.
- Brush the cake with the strained juice or orange juice.
- Wrap the cake with cling wrap to keep the moisture in the cake. Let it sit overnight at room temperature.
- Occasionally, the next day unwrap the cake and again brush the cake with juice.
- Slice the fruitcake when it’s ready to be served.
- Enjoy with a cup of coffee or tea!
You didn’t mention what size pan to use. I’m guessing a loaf pan. 8 or 9 inch??? Can I add nuts??
yes, it is an 8-inch pan and you can add nuts. i some times add walnuts and almonds
What do you think molasses adds to this recipe? Also what size pan did you use? Thank you
it makes your cake moist and you can use 8 inch pan
Thank you for the recipe