Description
This classic Southern-style fruit cake uses a unique boiling method to ensure a moist, tender crumb infused with citrus and warm spices. Studded with jewel-like glacé cherries and crunchy walnuts, it is a sophisticated treat that actually improves in flavor over several days.
Ingredients
- 1 cup unsalted butter
- 1 cup soft brown sugar
- 2 cups dried fruit blend (sultanas, raisins, and currants)
- 1/2 cup red and green glacé cherries
- 1 cup chopped dates
- 1/2 cup fresh orange juice (for cake)
- 1 tablespoon orange zest
- 2 tablespoons molasses
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 cup vegetable oil
- 3 large eggs
- 1/2 cup walnut halves
- 1/4 cup fresh orange juice (for syrup)
- 2 tablespoons granulated sugar (for syrup)
Instructions
- In a large saucepan, combine the unsalted butter, soft brown sugar, dried fruits, glacé cherries, dates, orange juice, zest, and molasses; simmer over medium heat for 3-5 minutes.
- Pour the hot fruit mixture into a large shallow dish and allow it to cool completely to room temperature (approximately 45 minutes).
- Preheat your oven to 140°C (285°F) and thoroughly grease and line an 8×3 inch cake tin with parchment paper.
- In a medium bowl, sift together the all-purpose flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
- Whisk the vegetable oil and eggs together in a separate small bowl, then fold them into the cooled fruit mixture until fully integrated.
- Stir the walnut halves into the batter, then gently fold in the sifted dry ingredients until no white streaks remain.
- Pour the batter into the prepared tin, smooth the top, and bake for 75 to 85 minutes or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 30 minutes, then transfer to a wire rack and brush generously with a syrup made by heating the remaining orange juice and sugar together.
Notes
For the best texture and flavor development, wrap the cooled cake in foil and store it in an airtight container for 48 hours before slicing. Ensure the boiled fruit base is completely cooled to room temperature before adding the eggs to prevent them from cooking prematurely and affecting the crumb structure.
- Prep Time: 1 hour
- Cook Time: 1 hour 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern