Festive Harvest Fruit Cake

🕒 Prep: 30 min
🔥 Cook: 1 hour 20 min
🍽 Serves: 8
★★★★★
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Welcome to the world of Festive Harvest Fruit Cake! This isn't just any fruit cake; it's a delightful blend of rich flavors perfect for celebrating the bounty of the harvest season. Infused with rum and a touch of spice, it's a treat that will surely become a cherished holiday tradition.

Ingredients for Festive Harvest Fruit Cake

The backbone of our cake is butter, which gives it a rich flavor and tender crumb. Granulated sugar sweetens the cake while keeping it light. Eggs provide structure and moisture. A splash of vanilla extract enhances the flavors, complemented by the zestiness of orange zest.

All-purpose flour forms the base, while baking powder gives the cake its lift. A hint of cinnamon and nutmeg adds warmth and depth. Salt balances sweetness and enhances flavors.

Walnuts bring a delightful crunch, and our mixed dried fruits — apricots, cranberries, and raisins — add natural sweetness. Candied orange peel provides a touch of bitterness, rounding out the flavor profile. Dark rum and apple cider keep the cake moist and aromatic.

Tips & Tricks

  • For a deeper flavor, soak the fruits overnight if time permits.
  • If the top starts to brown too quickly, tent it with foil during the last 20 minutes of baking.
  • Use good quality rum for the best results; it really makes a difference.

Serving Suggestions

This Festive Harvest Fruit Cake pairs beautifully with a dollop of mascarpone cheese or a scoop of vanilla ice cream. For a festive touch, serve it with a glass of spiced mulled wine or a warm apple cider.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes! This fruit cake actually tastes better after a day or two as the flavors meld together. Store it in an airtight container at room temperature.
Can I use different nuts?
Absolutely! Pecans or almonds would work well if you prefer them over walnuts.
Is there a non-alcoholic version?
You can replace the rum with orange juice or additional apple cider for a non-alcoholic version.

Festive Harvest Fruit Cake Recipe Walkthrough

First, set the stage by preheating your oven to 325°F. Grease a 9-inch loaf pan to ensure an easy release later. Meanwhile, in a small bowl, let the mixed dried fruits and candied orange peel soak in dark rum for at least an hour. This step infuses them with flavor and plumps them up.

In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and orange zest for that extra zing.

In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually fold these dry ingredients into the butter mixture. Be gentle and mix until just combined to keep the cake tender.

Now, it's time to add the soaked fruits, along with any remaining rum. Toss in the walnuts and apple cider, mixing until everything is evenly distributed. Pour the batter into your prepared loaf pan and smooth the top with a spatula for an even bake.

Bake the cake for 70 to 80 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Why You'll Love This Recipe

  • Rich and flavorful with a perfect balance of spices.
  • Loaded with a medley of dried fruits and nuts for texture.
  • Infused with dark rum and apple cider for a moist crumb.
  • Simple to make, yet elegant enough for special occasions.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup chopped walnuts
1 cup mixed dried fruits (apricots, cranberries, raisins)
1/2 cup candied orange peel
1/2 cup dark rum
Zest of 1 orange
1/4 cup apple cider

Step-by-step Instructions

1. Preheat your oven to 325°F and grease a 9-inch loaf pan.
2. In a small bowl, soak the mixed dried fruits and candied orange peel in dark rum for at least 1 hour.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract and orange zest.
5. In another bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.
6. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
7. Stir in the soaked fruits, any remaining rum, walnuts, and apple cider.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.

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