There's nothing quite like a good fruit cake. The perfect blend of sweet and savory flavors, with a moist texture that just melts in your mouth. But with so many fruit cake recipes out there, it can be tough to find one that hits all the right notes. That's why we're sharing our favorite recipe for a moist, light fruit cake that's sure to impress.
Ingredients
For this recipe, you'll need: - 1 cup of unsalted butter, softened - 1 cup of granulated sugar - 4 large eggs - 2 cups of all-purpose flour - 1 teaspoon of baking powder - ½ teaspoon of baking soda - 1 teaspoon of ground cinnamon - ½ teaspoon of ground nutmeg - ½ teaspoon of salt - 1 cup of buttermilk - 1 cup of chopped mixed dried fruit - ½ cup of chopped walnuts - ½ cup of chopped pecans - ½ cup of chopped dried apricots - ½ cup of golden raisins
Instructions
1. Preheat your oven to 350°F. 2. Grease a 9-inch cake pan and set aside. 3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. 4. Beat in the eggs, one at a time, until well combined. 5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. 6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. 7. Fold in the dried fruit, walnuts, pecans, apricots, and raisins. 8. Pour the batter into the prepared cake pan and smooth out the top with a spatula. 9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. 10. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a cooling rack to cool completely.
Nutrition
This moist light fruit cake recipe makes 12 servings, and each serving contains approximately: - 357 calories - 19g fat - 42g carbohydrates - 6g protein - 2g fiber - 27g sugar
Tips and Tricks
- To make this recipe even more special, you can soak the dried fruit in rum or brandy overnight before adding it to the batter. - For a more intense flavor, you can add some orange zest or lemon zest to the batter. - If you don't have buttermilk, you can substitute it with regular milk mixed with 1 tablespoon of vinegar or lemon juice. - To keep your fruit cake moist, store it in an airtight container at room temperature. You can also wrap it in plastic wrap and then foil and freeze it for up to 3 months.
Conclusion
This moist light fruit cake recipe is perfect for any occasion, from Christmas to birthdays and everything in between. With its perfect blend of spices and dried fruit, it's sure to become a family favorite. So why not give it a try and see for yourself?