This fruit cake holds a special place in my heart, not just for its delicious flavor but also for the memories it brings. Each year, as the holidays approach, my family gathers to make this cake, a tradition we inherited from my grandmother. I still remember those afternoons spent in the kitchen with her, preparing the mix of fruits and spices while sharing stories and laughter.
To me, this cake is more than just a dessert; it represents moments of joy shared with loved ones. It has become a symbol of our family celebrations, a true ritual that brings everyone together at the table. As I make this fruit cake, I always feel the warmth of those memories and a connection to my roots. This is what I hope to share through this recipe: not just a delicious flavor, but a bit of that family magic that makes every bite special.
What is a Fruit Cake?
A fruit cake is a rich and dense dessert, typically featuring a mix of dried fruits, nuts, and aromatic spices.. This version is often linked to holiday celebrations, especially Christmas. However, it is light and egg-free. It is perfect for enjoying any time of the year!
Key Ingredients in a Fruit Cake
Dried fruits: This recipe includes dried cranberries, blueberries, and tutti frutti, which add a naturally sweet and chewy texture to the cake. These fruits also bring a burst of color and flavor.
Nuts: Nuts provide a satisfying crunch, balancing the sweetness of the dried fruits. You can use a mix of your favorite nuts to enhance the texture and add depth to the cake.
Spices: A blend of spices like cinnamon, cardamom, nutmeg, ginger, and clove gives this cake a warm, festive flavor, making each bite feel like a celebration.
Orange juice: The orange juice adds a bright, tangy note that complements the sweetness of the cake. It also helps soften the dried fruits while they simmer, making them tender and flavorful.
How to Make Fruit Cake
This fruit cake comes together easily with no mixer needed! First, caramelize the sugar, then add the dried fruits, nuts, butter, and orange juice to create a delicious fruit mixture. Once cooled, you’ll fold this into a batter made with yogurt and oil. In no time, you’ll have a beautifully moist and flavorful fruit cake!
Boiled Fruit Mixture
Start by preparing the boiled fruit mixture. In a large saucepan, add the sugar and let it caramelize over medium heat. Once the sugar is a golden brown, carefully pour in the water and stir until the sugar dissolves.
Next, add your dried fruits like cranberries, blueberries, and tutti frutti. Then, add chopped nuts, orange juice, and butter to the sugar mixture. Stir everything together and bring the mixture to a gentle boil. Let it simmer for a couple of minutes before turning off the heat.
Once done, transfer the fruit mixture to a shallow dish to cool. To speed up the cooling process, you can place the dish in the fridge for about 30 minutes. Make sure the mixture has cooled to room temperature before using it in the cake batter.
Cake Batter
While the fruit mixture cools, preheat your oven to 170°C (340°F) and grease a 6-inch cake pan. Line the bottom with parchment paper for easy removal later.
In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and the spice mix (cinnamon, cardamom, nutmeg, ginger, and clove). Mix well and set aside.
In a separate bowl, whisk together the oil and yoghurt until smooth and well combined. Once the fruit mixture has cooled, fold it into the yoghurt-oil mixture, making sure everything is evenly distributed.
Now, gradually add the dry ingredients to the wet mixture. Gently fold everything together, being careful not to overmix. If you like a hint of citrus, you can add some fresh orange zest at this point for extra flavor.
Baking the Cake
Pour the batter into your prepared cake pan and smooth the top with a spatula. Gently tap the pan on the counter to release any trapped air bubbles.
Place the cake in the oven and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Once done, remove it from the oven and let it cool in the pan for about 10 minutes.
Gently slide a knife around the edges of the pan to loosen the cake, then transfer it to a wire rack to cool completely.
Enjoy your eggless fruit cake as is, or for a citrusy twist, brush the top with some fresh orange syrup. This cake is perfect for snacking, gifting, or celebrating any special occasion!
Easy Moist Fruit Cake
Ingredients
For the fruit mixture
- 1/2 cup Sugar (100g)
- 1/2 cup Dried Fruits (40g - tutti frutti, blueberries & cranberries)
- 1/2 cup Nuts (70g)
- 1/2 cup Water (120g)
- 1/2 cup Orange Juice (120g)
- 1/4 cup Butter (50g)
For the cake batter
- 1/4 cup Oil (50g)
- 1/2 cup Yoghurt (125g)
- 1 cup All-purpose flour (120g)
- 1.5 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Spice mix (cardamom, cinnamon, nutmeg, ginger, and clove)
Instructions
Prepare the Fruit Mixture
- In a pan, add the sugar and heat it until it caramelizes.
- Once the sugar is caramelized, carefully add the water and stir to combine.
- Add the dried fruits, nuts, orange juice, and butter to the mixture. Stir well and bring it to a boil.
- Once it boils, turn off the heat and let the mixture cool to room temperature.
Prepare the Cake Batter:
- In a bowl, mix the all-purpose flour, baking powder, baking soda, and the spice mix. Set aside.
- In another bowl, whisk together the oil and yoghurt until smooth.
- Add the cooled fruit mixture to the wet ingredients and stir well to combine.
- Gradually fold in the dry ingredients into the wet mixture, being careful not to overmix.
- If desired, add some orange zest for a citrusy touch.
Baking
- Preheat your oven to 170°C (340°F).
- Transfer the batter into a greased 6-inch cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool before slicing.
Notes
Frequently Asked Questions:
How long does fruit cake stay fresh?
When stored in an airtight container, this fruit cake can stay fresh at room temperature for up to a week. If refrigerated, it will keep for up to two weeks.
Can I replace the orange with lemon in this recipe?
Yes, you can substitute the orange zest with lemon zest. However, for the orange juice used in the fruit mixture, it’s best to stick with orange or substitute it with apple juice, as lemon juice would make the cake too sour.
Do I have to use aluminum foil to store my fruit cake?
Aluminum foil is recommended, but you can also use plastic wrap. Just ensure the cake is stored in a cool, dark place, away from direct sunlight.
What distinguishes a Christmas cake from a fruit cake?
A Christmas cake is a specific type of fruit cake, often richer and decorated for the festive season. Fruit cake is a general term for cakes made with dried fruits, nuts, and spices. These cakes can be enjoyed all year long.
