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Grandma's Fruit Cake

Grandma's Fruit Cake: A Moist Holiday Treasure to Savor

Grandma's Fruit Cake is a cherished holiday tradition known for its moist, flavorful layers and vibrant dried fruits, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 2 hours
Resting Time 1 day
Total Time 1 day 7 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups Mixed Dried Fruits Feel free to use your favorite dried fruits like raisins or apricots for a personal touch.
  • 1 cup Candied Ginger Adds a spicy-sweet kick; can be replaced with additional dried fruit.
  • 1 cup Chopped Walnuts or Pecans Any nuts you enjoy can serve as a substitute.
  • 1 cup Unsalted Butter Ensure it's softened for easy creaming.
  • 1.5 cups Brown Sugar Swapping in white sugar will change the taste slightly.
  • 3 large Eggs Ensure they’re at room temperature for best results.
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Powder Acts as the leavening agent for a nice rise.
  • 0.5 teaspoon Salt Enhances all the flavors in the cake.
  • 1 teaspoon Cinnamon Adds warmth and complexity to the cake's flavor.
  • 0.5 teaspoon Nutmeg
  • 0.25 teaspoon Ground Cloves
  • 1 teaspoon Vanilla Extract Introduces a lovely aroma and balanced flavor.
  • 0.5 cups Orange Juice Freshly squeezed is highly recommended.
  • 0.25 cups Dark Rum or Brandy Using quality spirits makes a difference.
  • Zest of one orange Orange Zest Always opt for fresh zest for the best outcome.
  • 1 tablespoon Honey You can substitute with maple syrup if desired.
  • 0.25 cups Milk Contributes to a tender crumb.
For the Soaking Syrup
  • 0.25 cups Dark Rum or Brandy Quality spirits are key for this.
  • 1 tablespoon Honey Feel free to use maple syrup as an alternative.
  • 0.25 cups Brown Sugar Helps to create a delightful syrup texture.

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • handheld or stand mixer
  • Spatula
  • Saucepan

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 325°F (165°C) and line a 9-inch round cake pan with parchment paper before greasing the sides.
  2. Combine mixed dried fruits, candied ginger, orange juice, and dark rum in a medium bowl and let soak for at least 30 minutes.
  3. Whisk together flour, baking powder, salt, cinnamon, nutmeg, and ground cloves in a large mixing bowl.
  4. Beat softened butter and brown sugar together until light and fluffy. Add eggs one at a time, mixing well, followed by vanilla extract and orange zest.
  5. Gradually add dry ingredients to wet ingredients, alternating with milk, mixing until just combined.
  6. Gently fold in the soaked fruits and chopped nuts until just combined.
  7. Pour batter into prepared cake pan and bake for 1.5 to 2 hours, or until a toothpick comes out clean.
  8. Prepare the soaking syrup by combining dark rum, honey, and brown sugar in a saucepan until the sugar dissolves.
  9. Let the cake cool for about 20 minutes, then poke holes and pour the soaking syrup over for a moist finish.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

To enhance the flavor over time, brush additional rum over the cake every few days. Store properly to maintain moisture and flavor.

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