Spiced Fruit Cake

Deeply Flavored • Moist • Aromatic • Classic Festive Cake

This Spiced Fruit Cake is rich, dense yet tender, and infused with warm spices and citrus. Sweetened with brown sugar and treacle, and packed with dried fruits, it develops even better flavor after a day or two, making it ideal for advance baking. Perfect for Christmas, weddings, tea time, or celebrations.

🧾 Ingredients

Cake Base

• 2 cups (250 g) all-purpose flour

• 1 cup (200 g) brown sugar (dark brown preferred)

• 1 cup (230 g) unsalted butter, softened

• 3 large eggs, room temperature

Fruits & Liquids

• 1 cup (150 g) mixed dried fruits
  (raisins, currants, chopped dates, prunes, sultanas)

• ¼ cup (60 ml) black treacle or molasses

• ¼ cup (60 ml) orange juice or brandy

• 1 tbsp orange zest, finely grated

• 1 tsp vanilla extract

Spices & Leavening

• 1 tsp baking powder

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground ginger

• ¼ tsp ground cloves

• ¼ tsp salt

👩‍🍳 Detailed Step-by-Step Instructions

1️⃣ Pan Preparation & Oven Setup

• Preheat oven to 170°C (340°F).

• Grease an 8-inch (20 cm) round cake pan.

• Line the bottom and sides with parchment paper, allowing extra height above the rim.

💡 Fruit cakes bake slowly and benefit from full lining to prevent burning.

2️⃣ Creaming Butter & Sugar (Very Important)

• Beat softened butter alone for 1 minute until smooth.

• Add brown sugar gradually.

• Cream together for 4–5 minutes until pale, fluffy, and creamy.

✔️ This step traps air for a lighter, more tender crumb.

3️⃣ Adding Eggs Properly

• Add eggs one at a time.

• Beat well after each addition.

• Scrape down the bowl frequently.

💡 If mixture looks curdled, add 1 tbsp flour.

4️⃣ Flavor Infusion

Mix in:

• Vanilla extract

• Orange zest

• Treacle or molasses

• Orange juice or brandy

The batter should now be thick, glossy, and deeply aromatic.

5️⃣ Dry Ingredients Mixing

In a separate bowl, sift together:

• Flour

• Baking powder

• Salt

• Cinnamon

• Nutmeg

• Ginger

• Cloves

Whisk gently to evenly distribute spices.

6️⃣ Combining Batter

• Add dry ingredients to wet mixture in two additions.

• Fold gently using a spatula.

• Stop mixing as soon as flour disappears.

⚠️ Overmixing leads to a tough cake.

7️⃣ Preparing & Folding Fruits

• Toss dried fruits with 1 tbsp flour.

• Fold into batter gently until evenly distributed.

💡 This prevents fruits from sinking.

8️⃣ Baking the Cake

• Spoon batter into prepared pan.

• Smooth top gently.

• Bake on middle rack for 50–60 minutes.

✔️ Test for doneness:

• Skewer comes out clean

• Top is firm

• Cake slightly pulls from sides

🔥 If browning too quickly, loosely tent with foil.

9️⃣ Cooling & Moistening

• Cool in pan for 10 minutes.

• Transfer to wire rack.

• While warm, brush lightly with orange juice or brandy.

🍰 Aging for Best Flavor (Optional but Recommended)

• Wrap cake tightly in parchment then foil.

• Store at room temperature.

• Brush lightly with juice or brandy every 2–3 days.

• Best flavor after 2–5 days.

🥗 Approximate Nutrition (Per Slice – 1/12)

• Calories: ~370 kcal

• Fat: ~21 g

• Carbohydrates: ~44 g

• Protein: ~5 g

🔄 Variations & Enhancements

🎄 Christmas-Style

• Add ½ tsp allspice

• Add chopped candied peel

• Feed with brandy weekly

🍎 Fruit Mix Ideas

• Dried apricots

• Figs

• Cranberries

• Golden raisins

🌰 Nut Addition

• ½ cup chopped walnuts or almonds

🍊 Alcohol-Free

• Use orange or apple juice only

📦 Storage

• Room temperature (wrapped): 7–10 days

• Refrigerator: 2 weeks

• Freezer: up to 3 months