Grandma’s fruit cake pairs wonderfully with a range of complementary dishes and beverages. For a traditional touch, consider a classic cup of hot tea or coffee. It’s also delightful alongside a scoop of vanilla ice cream or with a dollop of whipped cream. Additionally, a glass of sweet dessert wine can beautifully elevate the rich flavors of the fruit cake.
Today, I’m super thrilled to share a nostalgic treat that has journeyed through generations in my family—Grandma’s fruit cake. This isn’t just any fruit cake; it’s the heart and soul of family gatherings, especially around the holidays.
But wait, before you roll your eyes at the thought of dense, brick-like store-bought fruit cakes, give Grandma’s recipe a chance. Trust me, it’s a game-changer.
What is Grandma’s Fruit Cake?
Grandma’s fruit cake is a family heirloom that combines buttery richness with the vibrant sweetness of dried fruits and candied peel. This cake is moist yet firm, spiced with cinnamon, ginger, and a hint of nutmeg. The aroma alone evokes memories of winter nights and festive cheer.
Why This Recipe Works
Rich, Buttery Flavor:
Grandma’s fruit cake is made with a generous amount of butter, ensuring a luscious mouthfeel and tender crumb. This indulgent ingredient is unmatched for baking a moist and flavorful cake.
Perfect Balance of Sweetness:
Using a combination of molasses, dried cranberries, and raisins provides natural sweetness without being overly sugary. The fruits absorb the flavors and lend a rich taste to each bite.
Spices Add Depth:
The mix of cinnamon, ginger, nutmeg, and cloves adds warmth and complexity. These spices transport the simple fruit cake to a festive delight that dances on your palate.
Flexible Ingredients:
It’s easy to swap and switch ingredients based on what you have. Can’t find certain candied fruits or extracts? No problem! Grandma’s recipe is forgiving and versatile.
Ingredients You’ll Need To Make This Grandma’s Fruit Cake Recipe
- 1 cup butter, softened (equivalent to two sticks)
- 1 ½ cups white granulated sugar
- 2 teaspoons vanilla essence
- 1 tablespoon freshly squeezed orange juice for a citrusy twist
- 2 tablespoons milk
- 5 large eggs
- 1 teaspoon of either maple extract or rum extract
- 1 ½ teaspoons baking powder
- 1 ½ cups all-purpose flour
- 1 teaspoon sea salt
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon each of ground cinnamon and ground ginger
- ¼ teaspoon ground cloves
- 1/8 cup molasses, honey, or maple syrup (choose one)
- 2 cups sweetened dried cranberries
- 2 cups raisins
- 2 cups mixed candied fruit
- ½ cup finely chopped nuts
How To Make These?
Step 1: Preheat and Prep
Preheat your oven to 325°F (163°C). Grease and line a loaf pan or a square baking tin with parchment paper to avoid the dreaded sticking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until fluffy and pale. This can take up to 5 minutes but is crucial for a light cake.
Step 3: Add Wet Ingredients
Mix in the vanilla essence, orange juice, milk, and eggs one at a time. Continue beating until smooth. Add either maple extract or rum extract to deepen the flavors.
Step 4: Combine Dry Ingredients
In another bowl, sift together the baking powder, flour, sea salt, nutmeg, cinnamon, ginger, and cloves. Gradually add to the wet mixture, mixing just until combined.
Step 5: Add Sweeteners and Spices
Pour in molasses (or honey/maple syrup) and fold in your dried cranberries, raisins, mixed candied fruit, and chopped nuts. Stir well but gently.
Step 6: Bake
Pour the batter into your prepared baking tin. Tap the tin gently on the counter to remove air bubbles. Bake for 90 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Allow your cake to cool completely in the tin before transferring it to a wire rack. Slice thickly and cherish every bite!
Tips
- Use Room-Temperature Ingredients:
Ensure all refrigerated items like butter, eggs, and milk are at room temperature for smoother batter and better texture. - Mix Fruits with Flour:
Toss your dried fruits with a bit of flour before adding. This prevents them from sinking to the bottom. - Don’t Overmix:
Once the dry ingredients are added, mix just until combined. Overmixing can lead to a tough cake. - Soak Your Fruits:
For extra moistness, soak dried fruits in a bit of rum or orange juice overnight. - Store Properly:
Wrap the cake tightly in plastic wrap or aluminum foil and store it in an airtight container to maintain its moisture.
Nutrition Information
How to Store The Leftovers?
This cake stores beautifully.
- Wrap any leftovers tightly in plastic wrap or aluminum foil.
- Place in an airtight container.
- Store in a cool, dry place for up to two weeks.
- For extended shelf life, freeze the cake by slicing it first. Wrap individual slices before storing them in a freezer bag. Thaw at room temperature when ready to enjoy.
What are some recommended side dishes for Grandma’s Fruit Cake Recipe?
Fresh Fruit Salad:
A mix of fresh, seasonal fruits can balance the richness of the cake. Think berries, melons, and citrus.
Cheese Platter:
Complement with a selection of cheeses. Brie, Stilton, and aged Cheddar work wonderfully.
Vanilla Ice Cream:
A scoop of creamy vanilla ice cream adds a refreshing counterpoint to the spiced fruit cake.
Nut and Seed Mix:
Roasted nuts and seeds provide a crunchy texture that pairs well with the soft, moist cake.
If the Items Are Not Available in Your Pantry, What Are Some Substitute Options for the Ingredients?
Butter:
Can’t find butter? Substitute with equal amounts of margarine or shortening for a similar texture.
Dried Cranberries:
No cranberries? Use chopped dried apricots or dates.
Orange Juice:
Out of orange juice? Lemon juice will provide a similar tangy flavor.
Maple Extract:
No maple extract? Vanilla extract or almond extract will still add depth.
Grandma’s fruit cake recipe
Equipment
- Oven
- Loaf pan or square baking tin
- Parchment paper
- Large mixing bowl
Ingredients
- 1 cup butter softened (equivalent to two sticks)
- 1 ½ cups white granulated sugar
- 2 teaspoons vanilla essence
- 1 tablespoon freshly squeezed orange juice for a citrusy twist
- 2 tablespoons milk
- 5 large eggs
- 1 teaspoon of either maple extract or rum extract
- 1 ½ teaspoons baking powder
- 1 ½ cups all-purpose flour
- 1 teaspoon sea salt
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon each of ground cinnamon and ground ginger
- ¼ teaspoon ground cloves
- 1/8 cup molasses honey, or maple syrup (choose one)
- 2 cups sweetened dried cranberries
- 2 cups raisins
- 2 cups mixed candied fruit
- ½ cup finely chopped nuts
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 325°F (163°C). Grease and line a loaf pan or a square baking tin with parchment paper to avoid the dreaded sticking.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and sugar until fluffy and pale. This can take up to 5 minutes but is crucial for a light cake.
Step 3: Add Wet Ingredients
- Mix in the vanilla essence, orange juice, milk, and eggs one at a time. Continue beating until smooth. Add either maple extract or rum extract to deepen the flavors.
Step 4: Combine Dry Ingredients
- In another bowl, sift together the baking powder, flour, sea salt, nutmeg, cinnamon, ginger, and cloves. Gradually add to the wet mixture, mixing just until combined.
Step 5: Add Sweeteners and Spices
- Pour in molasses (or honey/maple syrup) and fold in your dried cranberries, raisins, mixed candied fruit, and chopped nuts. Stir well but gently.
Step 6: Bake
- Pour the batter into your prepared baking tin. Tap the tin gently on the counter to remove air bubbles. Bake for 90 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
- Allow your cake to cool completely in the tin before transferring it to a wire rack. Slice thickly and cherish every bite!
Notes
- Use Room-Temperature Ingredients:
Ensure all refrigerated items like butter, eggs, and milk are at room temperature for smoother batter and better texture. - Mix Fruits with Flour:
Toss your dried fruits with a bit of flour before adding. This prevents them from sinking to the bottom. - Don’t Overmix:
Once the dry ingredients are added, mix just until combined. Overmixing can lead to a tough cake. - Soak Your Fruits:
For extra moistness, soak dried fruits in a bit of rum or orange juice overnight. - Store Properly:
Wrap the cake tightly in plastic wrap or aluminum foil and store it in an airtight container to maintain its moisture.
Nutrition
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend. Ensure your baking powder is gluten-free as well.
How far in advance can I bake this fruit cake?
You can bake this fruit cake up to one month in advance. In fact, it tastes even better as it ages. Wrap it tightly and store it in an airtight conta
Can I add alcohol to this fruit cake?
Indeed. For an adult twist, soak your dried fruits in rum or brandy overnight before baking. You can also brush the baked cake with rum.
What nuts work best in this recipe?
Walnuts, pecans, and almonds are all excellent choices. Feel free to mix and match according to your preference.
How do I prevent the cake from drying out?
Make sure not to overbake it. Use a toothpick to check doneness. When stored, keep it wrapped and in an airtight container.
Conclusion
So, there you have it! Grandma’s fruit cake is more than just a recipe; it’s a cherished tradition, a labor of love that offers warmth and joy in every slice.
Whether you’re making it for the first time or the fiftieth, it’s bound to win hearts. Enjoy this scrumptious treat with your loved ones and create fond memories, just like we do in our family.
