Super Moist Fruit Cake

Holiday Delight in Every Bite!

Ingredients:

1 cup unsalted butter, room temperature
1 cup brown sugar, packed

4 large eggs
1/4 cup molasses
1/4 cup orange juice
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
2 cups mixed dried fruits (raisins, currants, chopped dates, chopped apricots)
1 cup chopped nuts (walnuts, pecans, almonds)
1/4 cup brandy or rum (optional, for soaking)

Instructions:
Preheat your oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a large bowl, cream together the butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the molasses and orange juice until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mixed dried fruits and chopped nuts.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. If desired, brush the cooled cake with brandy or rum for added moisture and flavor.

Prep Time: 20 minutes Cooking Time: 80 minutes Total Time: 1 hour 40 minutes

Kcal: 350 kcal Servings: 12 servings