Introduction
Indulging in a delightful fruit and nut loaf cake is a delightful way to experience the flavors of dried fruits combined with spices and a hint of warmth from a spirit. This rich cake, infused with rum or brandy, is perfect for special occasions, holiday gatherings, or as a sumptuous treat to enjoy with a cup of tea or coffee. The colorful mixture of dried figs, apricots, raisins, candied cherries, pineapple, and crystallized ginger offers a wonderful balance of sweetness and subtle tang, all enhanced by the crunch of pecans or walnuts.
Detailed Ingredients with measures
½ cup dried figs, chopped
½ cup dried apricots, chopped
⅓ cup raisins
½ cup candied cherries, chopped
½ cup dried pineapple, chopped
⅓ cup crystallized ginger, chopped
1 cup rum or brandy
½ cup butter (1 stick)
1 cup sugar
½ cup sour cream
1 egg
Zest of 1 orange
2 cups all-purpose flour
½ teaspoon cinnamon
½ teaspoon salt
1 teaspoon baking soda
½ cup pecans, chopped (or walnuts)
Prep Time
Approximately 2 hours (soaking time not included)
Cook Time, Total Time, Yield
Cook Time: 1 hour and 15 minutes
Total Time: 3 hours and 15 minutes (including soaking)
Yield: 1 loaf (approximately 10-12 servings)
This recipe brings together a delightful combination of flavors and textures, making it an enjoyable bake to share with friends and family. The soaking of fruits in rum or brandy adds depth to the cake, while the addition of nuts provides a satisfying crunch. Once baked, brushing the top with brandy gives it an irresistible finish, enhancing the cake’s flavor and aroma. Enjoy your baking adventure!
Detailed Directions and Instructions
Prepare the Dried Fruit Mixture
Combine the chopped figs, apricots, raisins, cherries, pineapple, and crystallized ginger in a bowl.
Soak the Fruit
Pour the rum or brandy over the fruit mixture and let it soak for at least 2 hours, preferably overnight.
Preheat the Oven
Preheat the oven to 325°F (163°C).
Mix the Butter and Sugar
In a mixing bowl, beat the butter and sugar together until smooth.
Add Wet Ingredients
Add the sour cream, egg, and orange zest to the butter mixture, beating until well combined.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda.
Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the Fruit and Nuts
Fold in the soaked fruit along with any remaining soaking liquid and the chopped pecans.
Prepare the Loaf Pan
Pour the batter into a greased 9×5-inch loaf pan lined with parchment paper.
Bake the Cake
Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack.
Brush with Brandy
Brush the top and sides of the cake with additional brandy.
Let it Cool Completely
Let the cake cool completely before serving or storing.
Notes
Soaking Time
Soaking the fruit overnight will enhance the flavor and moisture of the cake.
Substitutions
Feel free to substitute pecans with walnuts if preferred.
Storage
The cake can be stored in an airtight container at room temperature for several days or in the refrigerator for longer freshness.
Serving Suggestions
This fruitcake pairs well with tea or coffee and can be served as a dessert or a snack.
Cook techniques
Soaking Dried Fruits
This technique enhances the flavor and texture of the fruits by allowing them to absorb the alcohol and soften, making them more palatable and juicy when baked.
Creaming Butter and Sugar
This method involves beating softened butter and sugar together until light and fluffy, which incorporates air into the mixture and helps to create a tender and light cake.
Adding Wet and Dry Ingredients
Mixing the dry ingredients into the wet ingredients gradually helps prevent overmixing, leading to a more tender cake. It’s important to mix until just combined.
Folding in Ingredients
Gently folding in soaked fruits and nuts ensures that they are evenly distributed throughout the batter without deflating it, maintaining the cake’s airy texture.
Checking for Doneness
Using a toothpick to check the center of the cake for doneness is crucial. If it comes out clean, the cake is baked properly. If not, it needs more time.
Cooling the Cake
Allowing the cake to cool in the pan for a short time before transferring it to a wire rack helps prevent it from breaking apart and ensures even cooling throughout.
Brushing with Alcohol
Brushing the cooled cake with additional rum or brandy adds moisture and enhances the flavor, creating a rich taste and prolonging freshness.
FAQ
Can I use fresh fruits instead of dried fruits?
Fresh fruits will not provide the same flavor intensity or texture. Dried fruits are recommended for this recipe.
What if I don’t have rum or brandy?
You can substitute with orange juice or apple juice, but the cake’s flavor will differ since alcohol adds depth.
Can I make this cake ahead of time?
Yes, this cake can be made in advance. It stores well for several days, especially when brushed with alcohol for moisture.
How do I store the cake?
Store the cake in an airtight container at room temperature. For longer storage, you can refrigerate or freeze it.
Can I use different nuts?
Yes, you can substitute pecans with walnuts or any nut you prefer, but be mindful of potential allergies.
What can I use instead of sour cream?
Yogurt can be a good substitute for sour cream in this recipe, providing similar creaminess and tang.
Conclusion
This delightful fruitcake combines the rich flavors of dried fruits, spices, and nuts, making it a perfect treat for celebrations or cozy gatherings. The soaking of the dried fruits in rum or brandy enriches their taste, while the added zest of orange provides a refreshing contrast. Enjoy this cake as a dessert or a special snack with your favorite beverage!
More recipes suggestions and combination
Fruit and Nut Bread
Try mixing dried cranberries and walnuts instead of the original fruits and nuts for a tart and crunchy alternative.
Spiced Apple Cake
Incorporate diced apples and switch the dried fruits for a mix of chopped dates and raisins, adding a distinct flavor profile with warm spices.
Coconut Lime Cake
Replace pineapple and crystallized ginger with shredded coconut and lime zest for a tropical twist that brightens up the flavors.
Chocolate Chip Fruitcake
Add semi-sweet chocolate chips to the batter along with the dried fruits for a sweet indulgence that satisfies every chocolate lover.
Maple Pecan Cake
Substitute maple syrup for sugar and use chopped pecans along with dried fruits for a sweeter, nutty version that evokes the tastes of fall.
