Boozy Fruit Cake
This Boozy Fruit Cake is a rich, moist dessert that features dried fruits soaked in rum or brandy for a depth of flavor that gets better with time.
Ingredients
For the cake
- 2 cups mixed dried fruits (raisins, currants, chopped dates, and dried apricots) You can grab the fruit medley at Trader Joe’s.
- 1 cup orange juice For soaking the dried fruits.
- 1/2 cup dark rum or brandy Soaking the fruits adds depth of flavor.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar Non-negotiable for that caramel hug.
- 4 large eggs
- 1 cup walnuts or pecans, chopped (optional) Nuts are optional but recommended.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease and flour a 9-inch cake pan.
- In a bowl, soak the mixed dried fruits in orange juice and rum or brandy for at least 2 hours or overnight.
- In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the soaked fruits and nuts if using.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
Maturing
- Let the cake mature for at least a week before serving for the best flavor.
Notes
Start the soak the night before for improved flavor. If the top browns too fast, tent with foil. This cake is best made early, as it improves dramatically after a week.