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Festive Fruit Cake with Dried Fruits, Nuts, and Zest Recipe

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4.2 from 42 reviews

This classic Fruit Cake is a delightful holiday treat packed with a medley of dried fruits, nuts, and warm citrus zest. With a moist, tender crumb enhanced by sour cream and a hint of crystallized ginger, it offers a perfect balance of sweetness and spice. Ideal for festive occasions or as a special dessert, this cake delivers rich flavors with every bite.

Ingredients

Dried Fruits

  • 3/4 Cup Chopped Dates
  • 1 Cup Golden Raisins
  • 1 Cup Dark Raisins
  • 3/4 Cup Chopped Glazed Cherries
  • 1 Cup Chopped Dried Pineapple

Dry Ingredients

  • 2 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt

Wet Ingredients

  • 1/2 Cup Unsalted Butter, room temperature
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Dark Brown Sugar
  • 1/2 Cup Sour Cream
  • 1 Large Egg, room temperature

Flavorings & Nuts

  • 1 Tablespoon Lemon Zest
  • 1 Tablespoon Orange Zest
  • 2 Tablespoons Finely Diced Crystallized Ginger
  • 1/2 Cup Chopped Nuts (Almonds, Walnuts, or Pecans)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal of the cake.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
  3. Cream Butter and Sugars: In another bowl, beat the unsalted butter with granulated sugar and dark brown sugar until light, fluffy, and pale in color, this should take about 3-4 minutes with an electric mixer.
  4. Add Wet Ingredients: Beat the egg into the creamed butter and sugar mixture until fully incorporated. Then add the sour cream, mixing until smooth.
  5. Combine Ingredients: Gradually add the dry ingredients to the wet mixture in batches, mixing gently to avoid overworking the batter.
  6. Fold in Fruits, Nuts, and Flavorings: Using a spatula, fold in all the chopped dried fruits, crystallized ginger, lemon zest, orange zest, and chopped nuts until evenly distributed throughout the batter.
  7. Transfer Batter to Pan: Pour the batter into the prepared loaf pan and level the top with a spatula or the back of a spoon.
  8. Bake the Cake: Place the pan in the preheated oven and bake for approximately 60-70 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  9. Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely before slicing and serving.

Notes

  • For best texture, use fruits that are not overly dry to maintain moistness in the cake.
  • You can soak the dried fruits in warm rum, brandy, or orange juice for 30 minutes prior to mixing for extra flavor.
  • This cake keeps well and often tastes better after resting for 1-2 days stored in an airtight container.
  • Substitute nuts based on your preference or nut allergies.
  • Ensure all ingredients are at room temperature for even mixing and to avoid curdling.
  • Wrap the cake in plastic wrap and foil if storing for extended periods, especially if using alcohol-soaked fruits.

Find it online: https://justsosavory.com/festive-fruit-cake-with-dried-fruits-nuts-and-zest-recipe/