Moist Fruit Cake with Orange Glaze
A rich and luscious fruit cake, brimming with a medley of dried fruits, crunchy walnuts, and warm spices, all infused with citrusy undertones and finished with a delicate orange glaze. This cake achieves its incredible moistness through a slow simmering process and a crucial resting period, allowing all the flavors to meld into a perfect holiday or special occasion centerpiece.
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Servings: 12
Ingredients
For the Fruit Cake
- 52 grams neutral-flavored oil e.g., canola
- 210 grams plain flour all-purpose, sifted
- 166 grams sweetened commercial orange juice e.g., Tropicana or Just Juice
- 170 grams unsalted butter
- 1½ teaspoons baking powder
- 150 grams soft brown sugar
- 1½ teaspoons ground cinnamon
- 100 grams walnut halves
- 1 teaspoon mixed spice allspice
- 100 grams chopped pitted dates if soft, add later; if firm, boil with fruit
- ¼ teaspoon grated nutmeg
- 1½ tablespoons freshly grated orange zest from one medium orange
- ¼ teaspoon ground ginger
- 3 large eggs at room temperature
- 350 grams mixed dried fruit e.g., raisins, currants, sultanas, glace cherries, citrus peel
- 36 grams dark molasses
- ½ teaspoon fine salt omit if using salted butter
For the Orange Syrup
- 20 grams white sugar
- 50 grams freshly squeezed orange juice
Instructions
Preparing the Boiled Fruit Mixture
- In a medium to large saucepan, combine the unsalted butter, brown sugar, assorted dried fruits, chopped dates (if using firm ones), orange juice, grated orange zest, and molasses. Set over medium heat and bring to a gentle simmer. Let the mixture bubble softly for a few minutes, allowing the ingredients to meld.
- Transfer the hot mixture to a wide, shallow dish and allow it to cool to room temperature. To accelerate this process, place it in the freezer for approximately 45 minutes. The mixture should thicken as it cools and must be at room temperature before continuing.
Preparing the Cake Batter
- Preheat the oven to 140°C (285°F) with fan assistance. If your oven does not have a fan setting, see note 3. Prepare an 8-inch round cake pan (3 inches deep) by greasing the sides and lining the base with baking paper.
- Sift together the plain flour, baking powder, salt, ground cinnamon, ginger, nutmeg, and allspice. Whisk to evenly distribute the dry ingredients, then set aside.
- In a separate bowl, whisk together the eggs and oil until fully combined.
- Once the fruit mixture is at room temperature, transfer it into a large mixing bowl. Pour in the egg and oil blend and fold gently using a spatula until integrated. The consistency will be dense; take time to incorporate fully.
- Add in the walnut halves and the chopped dates (if not previously included in the boiled mixture). Stir just until evenly dispersed.
- Introduce the sifted dry ingredients and gently fold until no visible streaks of flour remain. Avoid overmixing to preserve the cake’s tender crumb.
- Pour the batter into the prepared pan, smoothing out the top. Tap the tin lightly against the countertop to eliminate any large air pockets. Bake in the preheated oven for 75–85 minutes, or until a skewer inserted into the center emerges clean.
- Allow the cake to rest in the pan for 30 minutes. Then, run a thin-bladed knife along the edges to loosen, and invert the cake onto a wire rack, setting it right side up to cool.
Applying the Orange Syrup
- While the cake is still warm, prepare the syrup. In a small saucepan or microwave-safe bowl, combine the fresh orange juice and white sugar. Heat gently until the sugar dissolves completely.
- Using a pastry brush, generously coat the top and sides of the cake with the syrup. Use up all of the syrup to fully glaze the cake.
- Wrap the cooled cake in two layers of aluminum foil and place it inside an airtight container. Let it rest in a cool, dry spot for 48 hours before slicing and serving to ensure maximum flavor and moisture.
Notes
The dried fruit mix used included sultanas, raisins, currants, red and green glace cherries, and citrus peel. You may adjust the selection to your preference, maintaining a total of 350 grams.
Firm dates should be included in the boiled fruit mixture to soften. Soft, moist varieties like Medjool should be folded in later with the nuts.
If your oven lacks a fan-forced setting, increase the baking temperature to 155°C (310°F) to achieve an equivalent bake.
Allowing the cake to mature for two days is essential. This maturation period deepens flavor and improves texture. Cutting the cake prematurely may result in a crumbly consistency, though the taste will still be pleasant.