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Never Fail Fruit Cake (Old-Fashioned Style)

Never Fail Fruit Cake: Tasty Tradition That Never Disappoints

Never Fail Fruit Cake combines moist dried fruits and crunchy nuts, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 15 minutes
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: Old-Fashioned
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups Mixed Dried Fruits Soak overnight for enhanced flavor.
  • 1 cup Chopped Nuts Can be substituted with additional dried fruits.
  • 1/2 cup Unsalted Butter Or half applesauce for a lighter alternative.
  • 1 cup Granulated Sugar No direct substitutes noted.
  • 3 large Eggs Essential for cake's structure.
  • 2 cups All-Purpose Flour Gluten-free flour can be used as an alternative.
  • 2 teaspoons Baking Powder No substitutions suggested.
  • 1 teaspoon Ground Cinnamon Adjust to taste.
  • 1/2 teaspoon Ground Nutmeg Adjust to taste.
  • 1/2 teaspoon Salt Avoid direct substitutes.
  • 1/2 cup Orange Juice Can be swapped with other fruit juices.
  • 1/4 cup Brandy or Rum Can be omitted or replaced with vanilla extract.

Equipment

  • 9x5 inch loaf pan
  • mixing bowl
  • electric mixer
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare a 9x5-inch loaf pan by greasing and lining with parchment paper.
  2. In a large bowl, cream together unsalted butter and granulated sugar with an electric mixer until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition until fully combined.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.
  5. Gradually add the dry mixture to the butter and egg mixture, alternating with orange juice and optional brandy or rum.
  6. Fold in the mixed dried fruits and chopped nuts gently until evenly distributed.
  7. Transfer the batter to the prepared loaf pan and smooth the top, then bake for 60-75 minutes.
  8. Let the fruit cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 25mgIron: 1mg

Notes

Ensure butter is at room temperature, avoid over-mixing, and let the cake sit for flavor depth. Store properly to maintain freshness.

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