Description
This classic old-fashioned fruit cake is a never-fail recipe packed with mixed dried fruits, chopped pecans, and a rich blend of molasses and orange juice for moistness and flavor. Baked low and slow to golden perfection, it delivers a moist, dense texture that tastes like it came straight from Grandma’s holiday kitchen. Perfect for festive occasions or anytime you want a wholesome, hearty treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1½ cups sugar
- ½ tsp baking powder
- 1 tsp salt
Fruit & Nuts
- 32 oz mixed dried fruit
- 1 cup chopped pecans
Wet Ingredients
- 3 large eggs
- ½ cup orange juice
- ¼ cup softened butter
- ¼ cup molasses
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir until evenly mixed to ensure consistent flavor throughout the cake.
- Add Fruits and Nuts: Incorporate the mixed dried fruit and chopped pecans into the dry mixture. Mix thoroughly so the fruits and nuts are well distributed.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then add the orange juice, softened butter, and molasses. Whisk these together until fully blended.
- Mix All Ingredients: Pour the wet ingredients into the dry fruit and nut mixture. Stir gently but thoroughly until all components are just combined, forming a thick batter.
- Prepare Baking Pan: Grease a loaf pan or a tube pan well with butter or non-stick spray to prevent sticking and allow for easy removal after baking.
- Bake the Cake: Pour the batter evenly into the prepared pan and place it into a preheated oven at 300°F (149°C). Bake for 1½ to 2 hours, or until the cake turns golden brown on top and a toothpick inserted into the center comes out clean and firm.
- Cool Before Serving: Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cooled, carefully remove from the pan and slice as desired.
Notes
- For best results, use a heavy-duty loaf or tube pan to support the dense batter.
- You can soak the dried fruit in orange juice or rum overnight to add extra moisture and flavor, though this is optional.
- Store the fruit cake wrapped tightly in plastic wrap or in an airtight container to maintain freshness for up to two weeks.
- Allowing the cake to mature for a few days after baking enhances its flavor.
- If molasses is too strong for your taste, substitute with an equal amount of honey or maple syrup.
