Never Fail Fruit Cake

Why Make This Recipe

Never Fail Fruit Cake is a wonderful treat that is perfect for any occasion. This cake is rich in flavor and packed with delicious dried fruits and nuts. It is easy to prepare and, as the name suggests, it rarely fails! Whether you’re celebrating the holidays or want a sweet snack, this fruit cake is a delightful choice that everyone will love.

How to Make Never Fail Fruit Cake

Ingredients:

• 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:

1. Assemble all ingredients on a clean workspace.
2. Measure and chop dried fruits and nuts into bite-sized pieces.
3. Soften butter at room temperature for easy creaming.
4. Preheat the oven to 325°F (160°C).
5. Cream softened butter and granulated sugar until light and fluffy.
6. Add eggs one at a time, mixing until smooth after each addition.
7. Whisk flour, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
8. Gradually mix dry ingredients with wet ingredients, alternating with orange juice.
9. Gently fold in dried fruits and nuts until evenly distributed.
10. Grease and line a 9×5-inch loaf pan with parchment paper.
11. Pour batter into the prepared pan and smooth the top.
12. Bake for 60-75 minutes until a toothpick comes out clean.

How to Serve Never Fail Fruit Cake

Never Fail Fruit Cake can be served warm or at room temperature. It is delightful on its own, but you can also enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream. For special occasions, you might want to add a drizzle of icing for an extra touch!

How to Store Never Fail Fruit Cake

Store the fruit cake in an airtight container at room temperature for up to a week. You can also refrigerate it to keep it fresh for a longer time. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to three months.

Tips to Make Never Fail Fruit Cake

• Make sure your ingredients are at room temperature for the best results.
• Feel free to mix different types of dried fruits and nuts based on your preference.
• Check the cake a few minutes before the recommended baking time to avoid overcooking.

Variation

You can modify this recipe by adding spices like ginger or swapping out orange juice for apple juice. Adding chocolate chips can also provide a tasty twist!

FAQs

1. Can I use fresh fruit instead of dried fruit?

It’s best to use dried fruits since they have a concentrated flavor and help the cake to hold its shape.

2. Is there a substitute for brandy or rum?

If you want to avoid alcohol, you can use apple juice or omit it entirely without affecting the cake’s overall taste.

3. Can I use a different size pan?

Yes, but be aware that baking times will vary. Check for doneness by using a toothpick as indicated in the recipe.

Never Fail Fruit Cake

A rich and flavorful fruit cake packed with delicious dried fruits and nuts, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

Wet Ingredients

• 1 cup unsalted butter Softened at room temperature
• 2 cups granulated sugar
• 4 large eggs
• 1/2 cup orange juice
• 1/4 cup brandy or rum Can be substituted with apple juice

Fruits and Nuts

• 2 cups mixed dried fruits Chopped into bite-sized pieces
• 1 cup chopped nuts

Method

 

Preparation

1. Assemble all ingredients on a clean workspace.
2. Measure and chop dried fruits and nuts into bite-sized pieces.
3. Soften butter at room temperature for easy creaming.
4. Preheat the oven to 325°F (160°C).

Mixing

1. Cream softened butter and granulated sugar until light and fluffy.
2. Add eggs one at a time, mixing until smooth after each addition.
3. Whisk flour, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
4. Gradually mix dry ingredients with wet ingredients, alternating with orange juice.
5. Gently fold in dried fruits and nuts until evenly distributed.

Baking

1. Grease and line a 9×5-inch loaf pan with parchment paper.
2. Pour batter into the prepared pan and smooth the top.
3. Bake for 60-75 minutes until a toothpick comes out clean.

Notes

Serve warm or at room temperature. Enjoy with whipped cream, vanilla ice cream, or a drizzle of icing for special occasions. Store in an airtight container at room temperature for up to a week, or refrigerate for longer freshness. To freeze, wrap tightly in plastic wrap and aluminum foil for up to three months.