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Rich Super Moist Fruit Cake

Name: Rich Super Moist Fruit Cake
Prep time: 300 s
Cook time: 7200 s
Total time: 11100 s
Yield: 12
Ingredients: 228 grams Wheat flour white all-purpose unenriched; 226 grams NESTLE UNSALTED BUTTER; 100 grams Sugars brown; 45 grams Molasses; 3 Units Egg whole raw fresh; 1 teaspoon Spices cinnamon ground; 1 teaspoon Spices allspice ground; 1 teaspoon Leavening agents baking powder double-acting straight phosphate; 1/2 teaspoon Salt table; 180 grams Beverages water tap well; 10 grams Orange peel raw; 10 grams Lemon peel raw; 600 grams Nuts walnuts black dried; 175 grams Raisins seeded; 200 grams Cranberries dried sweetened; 200 grams Prunes dehydrated (low-moisture) uncooked; 100 grams Dates medjool; 75 grams Nuts pecans

185'

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A rich and flavorful fruit cake that combines a variety of dry fruits and nuts with aromatic spices, creating a moist and delicious dessert. The cake is best served the next day to allow the flavors to fully develop.

Not included in this recipe

Peanuts

Fish

Crustaceans

Dessert

Peanuts-Free

Fish-free

Ingredients

Servings

- 12 Portions +

Wheat flour, white, all-purpose, unenriched

228 grams Wheat flour, white, all-purpose, unenriched

NESTLE UNSALTED BUTTER

226 grams NESTLE UNSALTED BUTTER

Sugars, brown

100 grams Sugars, brown

Molasses

45 grams Molasses

Egg, whole, raw, fresh

3 Units Egg, whole, raw, fresh

Spices, cinnamon, ground

1 teaspoon Spices, cinnamon, ground

Spices, allspice, ground

1 teaspoon Spices, allspice, ground

Leavening agents, baking powder, double-acting, straight phosphate

1 teaspoon Leavening agents, baking powder, double-acting, straight phosphate

Salt, table

1/2 teaspoon Salt, table

Beverages, water, tap, well

180 grams Beverages, water, tap, well

Orange peel, raw

10 grams Orange peel, raw

Lemon peel, raw

10 grams Lemon peel, raw

Nuts, walnuts, black, dried

600 grams Nuts, walnuts, black, dried

Raisins, seeded

175 grams Raisins, seeded

Cranberries, dried, sweetened

200 grams Cranberries, dried, sweetened

Prunes, dehydrated (low-moisture), uncooked

200 grams Prunes, dehydrated (low-moisture), uncooked

Dates, medjool

100 grams Dates, medjool

Nuts, pecans

75 grams Nuts, pecans

Rich Super Moist Fruit Cake

Nutri value

Go to instructions

Instructions

4 Steps

185'

Total

Preparation

120'

Cooking

Waiting

Step by step

1 of 4

45'

Combine Ingredients and Simmer

In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar, molasses, and water. Bring to a boil. Simmer over moderately high heat for 3-4 minutes, stirring occasionally. Remove from the heat and let stand for 45 minutes or until it is cool.

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2 of 4

Combine Ingredients

Add the eggs (lightly beaten) and vanilla extract (optional) and the nuts. Add the dates and prunes at this point. Add in the flour mix which is Flour + Baking powder + Salt + Ground spices + Zest of orange and lemon. Mix everything together, just until everything is well incorporated.

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3 of 4

75'

Bake the Batter

Transfer the batter into the prepared pan. Bake in the center of the oven at 320F for about 75-90 minutes, until a toothpick inserted in the center comes out clean. At around 50 minutes of baking, tent the top with aluminum foil to prevent over browning and continue baking.

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4 of 4

60'

Cool and Serve

Let the cake cool completely. Unmold the cake and transfer to a serving platter. This fruit cake is best to serve the next day.

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Enhance Flavor with Aging

For a richer taste, consider aging the fruit cake for a few weeks, wrapped in parchment paper and foil.