- Soak the fruit:
Combine dried fruits, citrus zest, and orange juice (or rum) in a bowl. Cover and soak overnight or up to 24 hours for maximum flavor. - Preheat oven to 150°C (300°F). Grease and line a 9-inch round or square cake pan with parchment paper.
- Cream butter and sugar:
In a large bowl, beat butter and brown sugar until light and fluffy. - Add eggs one at a time, beating well after each. Stir in molasses and vanilla.
- Combine dry ingredients:
In another bowl, whisk together flour, baking powder, spices, and salt. - Mix batter:
Add dry ingredients to the butter mixture in two additions, alternating with milk or orange juice. Mix until just combined. - Fold in soaked fruits and nuts until evenly distributed.
- Bake:
Spoon the batter into the prepared pan and smooth the top. Bake for 2 to 2½ hours, or until a skewer inserted into the center comes out clean.
(If the top browns too quickly, cover with foil.) - Cool completely in the pan. Once cooled, wrap tightly in foil.
- Optional (for matured cake): Brush with rum or brandy weekly and rewrap. Store in an airtight container up to several weeks.
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Origin and Cultural Significance
Fruit cake has deep roots in British holiday tradition, dating back to the 18th century. Originally a luxury due to its rich ingredients, it became a symbol of celebration and abundance. Across cultures, versions exist — from Caribbean black cake soaked in rum to German stollen and Italian panettone.
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Description
Moist, aromatic, and studded with glistening fruits, this cake slices beautifully without crumbling. Each bite bursts with sweetness, spice, and subtle citrus. It’s the kind of cake that tastes even better with time as the flavors deepen.
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Optional Additions
- Glaze it: Warm apricot jam brushed on top.
- Decorate: Add almonds or cherries before baking.
- Boozy twist: Soak fruits in brandy or sherry for a rich holiday flavor.
- Non-alcoholic: Use apple juice or strong black tea instead.
- Extra moisture: Add 2 tbsp applesauce or Greek yogurt to the batter.
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Tips for Success
- Always line your pan well to prevent burning.
- Bake low and slow — fruit cakes need gentle heat.
- Let it cool completely before wrapping to avoid condensation.
- Use good-quality dried fruit for the best texture and taste.
- For long-term storage, “feed” with small amounts of brandy every week.
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Nutritional Information
(per slice, approx.)
- Calories: 360 kcal
- Carbs: 48 g
- Protein: 5 g
- Fat: 15 g
- Fiber: 3 g
- Sugar: 32 g
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Conclusion and Recommendation
This timeless fruit cake never disappoints — rich yet balanced, festive yet homey. Serve it plain, with whipped cream, or alongside a cup of tea or coffee. It’s the cake that brings joy to every occasion.
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Embracing Healthful Indulgence
You can make it healthier by reducing sugar, using whole-grain flour, or swapping butter for coconut oil. Packed with fiber, antioxidants, and heart-healthy nuts, this cake shows that indulgence can still feel good.
