Fruit Cakes

1. Soak the Fruits: Allow the dried fruits to soak in liquor or juice for at least 24 hours (or up to a week) before baking. This step enhances the flavor and ensures the fruits remain plump and juicy.
2. Use Fresh Ingredients: Check that your dried fruits and nuts are fresh to avoid any rancid or stale flavors.
3. Line the Pan: Fruit cakes bake for a long time, so lining your pan with parchment paper prevents sticking and ensures even baking.
4. Bake Low and Slow: Fruit cakes require a low oven temperature (around 300°F or 150°C) and a long baking time to cook through without burning.
5. Feed the Cake: If using alcohol, “feed” the cake by brushing it with a small amount of liquor every few days as it cools. This step keeps the cake moist and flavorful.
6. Let It Mature: Fruit cakes taste better with time. Wrap the cooled cake in plastic wrap and store it in an airtight container for at least a week (or up to several months) before serving.

Classic Fruit Cake Recipe

Here’s a tried-and-true recipe for a traditional fruit cake that you can customize to your liking.

Ingredients

For the Fruit Mixture:

• 2 cups mixed dried fruits (raisins, currants, apricots, and cherries)
• 1/2 cup candied citrus peel
• 1/2 cup rum, brandy, or orange juice

For the Cake Batter:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 4 large eggs
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup chopped nuts (pecans, walnuts, or almonds)

Instructions

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