Heavenly Moist Fruitcake
by Genesis Gaerlan (@genesis111685)A deliciously moist fruitcake packed with mixed dried fruits and nuts, perfect for any occasion.
Ingredients
- 1cupunsalted butter
- 1cupgranulated sugar
- 4piecelarge eggs
- 1tspvanilla extract
- 2cupsall-purpose flour
- 1tspbaking powder
- 1/2tspbaking soda
- 1/2tspsalt
- 1/2tspground cinnamon
- 1/4tspground nutmeg
- 1cupmixed dried fruit
- 1/2cupchopped nuts
- 1/2cuporange juice
How to make Heavenly Moist Fruitcake
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, cream together the room temperature butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry mixture to the wet ingredients, alternating with the orange juice. Mix until just combined; do not overmix.
Gently fold in the mixed dried fruit and chopped nuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Allow the fruitcake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.
Tips & Tricks
If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil to prevent burning.
Ensure the butter is at room temperature for easier creaming with sugar.
Recipe by
Genesis Gaerlan
(@genesis111685)
A government employee, an aspiring blogger and a certified food lover.