Ingredients
Wet Ingredients
- ¾ cups unsalted butter
- ¾ cups soft brown sugar
- ⅔ cups sweetened orange juice
- 2 tbsp molasses
- ¼ cup vegetable oil
- 3 large eggs
- 1½ tbsp orange zest
Dried Fruits & Nuts
- 2 cups dried fruits (raisins, currants, cherries, peel)
- ½ cup dates, pitted and chopped
- 1 cup walnuts, halved
Dry Ingredients & Spices
- 1¾ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 1½ tsp cinnamon powder
- ½ tsp ground ginger
- ¼ tsp nutmeg
- 1 tsp all spice
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Grease and flour a loaf pan or fruitcake mold to ensure easy cake release.
- Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and soft brown sugar until the mixture is light and fluffy. This will create a smooth base for the cake batter.
- Add Wet Ingredients: Beat in the vegetable oil, eggs one at a time, then mix in the sweetened orange juice, molasses, and orange zest. Make sure all ingredients are well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, salt, cinnamon powder, ground ginger, nutmeg, and all spice for even distribution of the spices and leavening agents.
- Incorporate Dry Into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until everything is just combined. Overmixing can make the cake tough, so mix until no visible flour remains.
- Fold in Fruits and Nuts: Carefully fold in the dried fruits, chopped dates, and walnuts, distributing them evenly through the batter to ensure every slice is packed with flavor and texture.
- Pour and Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 60-75 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the fruitcake to cool in the pan for about 20 minutes, then transfer it to a wire rack to cool completely. This cooling time helps the flavors to settle and the texture to firm up.
Notes
- Use a mix of your preferred dried fruits for personalized flavor.
- Wrap the cooled fruitcake in plastic wrap and store in an airtight container for up to 1 week to maintain moisture.
- For an even moister cake, consider brushing the finished cake with a little orange juice or brandy before serving.
- The cake can be made ahead and improves in flavor after a couple of days.
- Prep Time: 20 minutes
- Cook Time: 60-75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
