Imagine sinking your teeth into a rich, moist fruit cake that's been perfected over generations of British baking tradition. This Old English Fruit Cake is not just a dessert; it's a culinary journey through time, packed with luscious dried fruits, crunchy nuts, and a secret splash of brandy that will transport you straight to the cozy kitchens of England. Whether you're a baking enthusiast or a dessert lover looking for something extraordinary, this recipe promises to deliver a slice of pure, nostalgic comfort that will have everyone asking for seconds.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: British
Serves: 12 servings
Ingredients
- 2 cups mixed dried fruit
- 1 cup chopped nuts
- 1 cup unsalted butter
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 cup brandy
Instructions
- Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan or a loaf pan with parchment paper to prevent sticking.
- In a large mixing bowl, combine the 2 cups of mixed dried fruit and 1 cup of chopped nuts. Toss them together to ensure they are evenly mixed.
- In another bowl, cream together the 1 cup of unsalted butter and 1 cup of brown sugar until the mixture is light and fluffy. This should take about 5 minutes using an electric mixer on medium speed.
- Add the 4 large eggs to the butter and sugar mixture, one at a time, beating well after each addition. Ensure that each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. This will help to evenly distribute the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in a dense cake.
- Fold in the mixed dried fruit and nuts into the batter. Ensure they are evenly distributed throughout the mixture.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for about 2 hours, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, turn it out onto a wire rack to cool completely.
- After the cake has cooled, brush the top with the 1/4 cup of brandy to enhance the flavor and keep it moist. Allow the brandy to soak in before serving.
- For the best flavor, wrap the cooled cake in parchment paper and then in aluminum foil. Let it rest for at least 24 hours before slicing to allow the flavors to meld.
- Serve slices of the Old English Fruit Cake on their own or with a dollop of whipped cream or a cup of tea for a delightful treat.
Tips
- Ingredient Temperature Matters: Ensure your butter and eggs are at room temperature for the smoothest, most evenly mixed batter.
- Fruit Preparation: Soak your dried fruits in the brandy for a few hours (or overnight) before baking to intensify the flavor and keep the cake extra moist.
- Even Mixing: When folding in fruits and nuts, use a gentle hand to prevent deflating the batter and ensure even distribution.
- Low and Slow Baking: The long, slow baking at 300°F is crucial for developing deep flavors and preventing the cake from drying out.
- Moisture Preservation: Brushing the cake with additional brandy after baking helps keep it moist and enhances its rich flavor profile.
- Aging Enhances Flavor: Allow the cake to rest for at least 24-48 hours before serving. This resting period allows the flavors to meld and develop a more complex taste.
- Storage Tip: Wrap the cooled cake tightly in parchment and aluminum foil. It can be stored at room temperature for up to two weeks, and the flavor will continue to improve.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 7g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 95mg
