Never Fail Fruit Cake (Old-Fashioned Style)
The Ultimate Comfort of Old-Fashioned Fruit Cake
Ever had a fruit cake that melts in your mouth and makes you feel all warm and fuzzy inside? Picture this: a wonderfully spiced cake, packed with dried fruits and nuts, all bathed in the delight of orange juice and a splash of brandy. This Never Fail Fruit Cake (Old-Fashioned Style) isn’t just any cake; it’s a slice of nostalgia that brings the holidays to life.
Why Make This Recipe
Think of all the reasons you’d want to whip up this festive delight!
- Super easy cleanup: You’ll be in and out of the kitchen faster than it takes to explain why fruit cakes get a bad rap. Just one bowl needed!
- Perfect for sharing: It’s a crowd-pleaser, ideal for holiday gatherings or cozy family nights. Who doesn’t love homemade treats?
- Healthier indulgence: With dried fruits and nuts, it’s not just a cake; it’s a (sort of) fruit salad, right? 😂
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups mixed dried fruits
- 1 cup chopped nuts
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup orange juice
- 1/4 cup brandy or rum
Directions
Let’s bake it magic with these simple steps!
- Assemble all ingredients on a clean workspace.
- Measure and chop the dried fruits and nuts into bite-sized pieces.
- Soften the butter at room temperature for easy creaming.
- Preheat the oven to 325°F (160°C).
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing until smooth after each addition.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually mix the dry ingredients with the wet ingredients, alternating with orange juice.
- Gently fold in the dried fruits and nuts until evenly distributed.
- Grease and line a 9×5-inch loaf pan with parchment paper.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-75 minutes until a toothpick comes out clean.
How to Make Never Fail Fruit Cake (Old-Fashioned Style) (Overview)
Making this cake is a breeze! Start by gathering all your ingredients—don’t forget that butter needs to soften for easy mixing. After creaming the sugar and butter, it’s all about adding those eggs and then mixing in the dry stuff. Pro tip: Don’t skip on gently folding the fruits and nuts—they bring magic to every bite! Pour it into your pan, and let your oven do the baking. Just try not to hover while it bakes; the aroma will pull you in!
How to Serve Never Fail Fruit Cake (Old-Fashioned Style)
Presentation makes all the difference! Serve slices of your Never Fail Fruit Cake on a rustic wooden board. Drizzle with a touch of orange glaze or a dollop of cream cheese frosting for an extra treat. Pair it with a steaming cup of chai or coffee, and let the sweet and spicy aromas envelop your senses. The mix of colors from the fruits and nuts will have everyone reaching for more. Yum!
How to Store Never Fail Fruit Cake (Old-Fashioned Style)
Wondering how long it’ll last? This cake keeps well for about one week in the fridge and even longer if you freeze it (up to three months!). Wrap it tightly in foil or place it in a sealed container to keep it fresh. When you’re ready to dig in, simply thaw it overnight in the fridge or warm it up in the microwave for a few seconds.
Tips to Make Never Fail Fruit Cake (Old-Fashioned Style)
Here are some quick insider tricks for baking success:
- Opt for fresh nuts: Toast them lightly before folding them in for an enhanced flavor.
- Don’t skip the brandy (or rum)—it adds depth and warmth.
- Make it ahead of time! This cake actually gets better over a couple of days as the flavors meld together. 🎉
- Use whatever dried fruits you have on hand—raisins, cranberries, apricots—get creative!
- Not into nuts? Just leave them out, and the cake will be just as delightful.
Variation
Feeling adventurous? Try turning this classic into a vegan treat by swapping the eggs with flaxseed meal mixed with water, and use a plant-based butter substitute. Don’t be afraid to add a twist with spices too; a dash of ginger or a sprinkle of cloves can give your cake that extra zing!
FAQs
1. Can I make this cake without alcohol?
Absolutely! Just replace the brandy or rum with extra orange juice or a splash of apple cider for a non-alcoholic version.
2. Can I freeze the cake?
Yes! Wrap it well in foil or plastic wrap and store it in the freezer. It’ll taste just as good once thawed!
3. How do I know when the cake is done?
A toothpick inserted in the center should come out clean. If it’s a little sticky, give it a few more minutes in the oven.
📌 Pin this recipe for your next cozy dinner night!
Never Fail Fruit Cake (Old-Fashioned Style)
Ingredients
Method
- Assemble all ingredients on a clean workspace.
- Measure and chop the dried fruits and nuts into bite-sized pieces.
- Soften the butter at room temperature for easy creaming.
- Preheat the oven to 325°F (160°C).
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing until smooth after each addition.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually mix the dry ingredients with the wet ingredients, alternating with orange juice.
- Gently fold in the dried fruits and nuts until evenly distributed.
- Grease and line a 9×5-inch loaf pan with parchment paper.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-75 minutes until a toothpick comes out clean.
