Are you ready to bake a fruitcake that's bursting with flavor and completely alcohol-free? Forget the traditional boozy versions; this recipe delivers all the moist, delicious goodness of a classic fruitcake without a single drop of alcohol. Perfect for holidays, special occasions, or just because you deserve a decadent treat, this easy recipe is surprisingly simple to make, resulting in a homemade fruit cake that's sure to impress. This is one of the best recipes for a healthy and delicious dessert that’s perfect for quick dinner ideas.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee, cooled (or orange juice for a citrusy twist)
- 1 cup mixed candied fruits, chopped (cherries, pineapple, orange peel)
- 1 cup raisins
- ½ cup chopped walnuts or pecans (optional)
Instructions:
Getting Started:
- Preheat your oven to 300°F (150°C). Grease and flour a 9x5 inch loaf pan. This ensures your fruitcake will release easily after baking.
Making the Batter:
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In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. This step combines the dry ingredients evenly for a consistent texture in your fruitcake.
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In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but you can also do it by hand if you're feeling energetic!
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Beat in the eggs one at a time, then stir in the vanilla extract. Incorporate the wet ingredients gradually to maintain a smooth batter.
Combining and Baking:
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough fruitcake.
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Stir in the cooled coffee (or orange juice), candied fruits, raisins, and nuts (if using). Gently fold everything together to distribute the ingredients evenly throughout the batter.
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Pour the batter into the prepared loaf pan and spread evenly.
Baking and Cooling:
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Bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent it with foil.
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Let the fruitcake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from sticking and ensures even cooling.
Tips for Fruitcake Success:
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for optimal creaming and mixing.
- Don't Overmix: Overmixing the batter can lead to a tough fruitcake. Mix only until the ingredients are just combined.
- Check for Doneness: Use a wooden skewer or toothpick to check for doneness. If it comes out with moist crumbs attached, bake for a few more minutes.
- Storage: Store your fruitcake in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. It actually gets better with age!
Variations:
- Spice it Up: Add a pinch of cardamom or allspice for an extra layer of warmth and flavor.
- Citrus Burst: Use orange juice instead of coffee for a zesty twist. Adding the zest of an orange would also be delicious.
- Dried Fruit Extravaganza: Experiment with different types of dried fruits like apricots, cranberries, or figs.
Nutritional Information (per slice, approximate):
Calories: Approximately 350-400 Fat: Approximately 15-20g Carbohydrates: Approximately 50-60g Protein: Approximately 4-5g
This delicious fruit cake without alcohol is a wonderful addition to your repertoire of easy recipes and healthy meals. Enjoy this homemade cooking creation for holidays or any day! It’s truly one of the best recipes you can find.