Are you ready to bake a fruitcake that's not only incredibly delicious but also wonderfully moist and bursting with flavor? Forget the dense, brick-like fruitcakes of old! This King Arthur Fruit Cake recipe is a revelation – a lighter, brighter take on a classic, perfect for holiday gatherings or any special occasion. This easy recipe uses readily available ingredients and delivers a truly delightful, homemade experience. This is one of the best recipes you'll find for a truly unforgettable fruitcake.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 cups mixed candied fruit (cherries, citrus peel, etc.)
- 1 cup raisins
- 1 cup currants
- ½ cup chopped pecans or walnuts (optional)
Instructions:
Step 1: Preparing the Batter
Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan. This ensures your cake releases easily. Cream together the softened butter and sugar until light and fluffy. This is key to a tender crumb. Beat in the eggs one at a time, followed by the vanilla extract.
Step 2: Combining Dry and Wet Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – avoid overmixing.
Step 3: Adding the Fruit and Nuts
Gently fold in the candied fruit, raisins, currants, and nuts (if using). Be careful not to overmix, as this can result in a tough cake.
Step 4: Baking the Cake
Pour the batter into the prepared pan and spread evenly. Bake for 1 hour and 45 minutes to 2 hours, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it during the last 30 minutes, covering loosely with foil if it begins to brown too quickly.
Step 5: Cooling and Storing
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, you can wrap it tightly in plastic wrap and store it at room temperature for up to a week, or in the refrigerator for up to a month. The flavors will actually deepen over time, making it even more delicious!
Tips for the Best Fruit Cake:
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for optimal creaming.
- Don't overmix: Overmixing develops gluten, resulting in a tough cake. Mix only until the ingredients are combined.
- High-quality ingredients: Using good quality ingredients will significantly enhance the flavor of your fruitcake.
- Optional glaze: For an extra touch of sweetness, you can glaze the cooled cake with a simple apricot glaze.
Variations:
- Spice it up: Add a pinch of ground ginger or allspice for a warmer flavor profile.
- Citrus twist: Incorporate the zest of an orange or lemon for a brighter, zestier cake.
- Chocolate delight: Add ½ cup of semi-sweet chocolate chips for a decadent twist.
- Different fruits: Feel free to experiment with different types of dried fruits, such as cranberries, apricots, or figs.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: 15-20g
- Sugar: 30-40g
- Protein: 4-5g
This King Arthur fruit cake recipe is a fantastic addition to your repertoire of quick dinner ideas and healthy meals. It's a delicious dish perfect for sharing and a true testament to the joy of homemade cooking. Enjoy!