Prepare to fall in love with fruit cake all over again! Our recipe for fruit cake with fruit cocktail redefines this classic dessert, transforming it into a moist, vibrant, and utterly irresistible treat. Forget dry, dense loaves – this easy-to-follow guide promises a delightfully tender cake bursting with fruity flavor, perfect for any celebration, holiday gathering, or simply a comforting moment with a cup of tea. It’s time to discover your new favorite!
Why This Fruit Cake with Fruit Cocktail Recipe is a Must-Bake
This unique fruit cake with fruit cocktail recipe stands out for its undeniable appeal:
- Unmatched Moisture & Flavor: The fruit cocktail naturally infuses the cake with incredible moisture and delightful, sweet fruitiness.
- Effortlessly Simple: Unlike traditional fruit cakes, this version uses readily available fruit cocktail, making it quick, easy, and accessible for all bakers.
- Visually Stunning & Versatile: Its vibrant appearance and delicious taste make it a perfect centerpiece for festive occasions or any dessert spread.
Key Ingredients for Your Perfect Fruit Cake with Fruit Cocktail
Crafting this exceptional fruit cake with fruit cocktail requires a few essential ingredients, with some crucial tips for the best results:
Baking Foundation
- All-Purpose Flour: Provides structure. Whisk with leavening for a light, even crumb.
- Baking Powder & Baking Soda: Crucial for rise and tender texture. Check freshness.
- Salt: Balances sweetness and enhances flavors.
Richness and Sweetness
- Unsalted Butter (Softened): Essential for a light, airy base when creamed with sugar. Room temperature is key.
- Granulated Sugar: Adds sweetness and aids in tender crumb development.
- Large Eggs (Room Temperature): Contribute moisture, structure, and richness. Blend more smoothly at room temp.
- Vanilla Extract: A fundamental flavor enhancer complementing the fruit.
The Star Element
- Fruit Cocktail (Thoroughly Drained): Paramount! Excess liquid leads to a soggy cake. Press out all syrup.
- Chopped Nuts (Optional): Walnuts or pecans add wonderful textural contrast and nutty depth.
- Brandy or Orange Juice (Optional Soak): For extra moisture and flavor, brush with brandy (warmth) or orange juice (brightness) while the cake is still warm.
Baking Your Perfect Fruit Cake with Fruit Cocktail: A Simple Guide
Follow these steps to bake a truly memorable fruit cake with fruit cocktail:
1. Prepare Oven & Pan
Preheat oven to 325°F (160°C). Grease and flour a 9-inch round baking pan.
2. Combine Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar
In a large bowl, cream softened butter and granulated sugar until light and fluffy using an electric mixer.
4. Add Eggs & Vanilla
Beat in eggs one at a time, mixing well. Stir in vanilla extract.
5. Gradually Add Dry
Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix.
6. Fold in Fruit & Nuts
Gently fold in thoroughly drained fruit cocktail and chopped nuts (if using) with a spatula.
7. Bake to Golden Perfection
Pour batter into pan. Bake for 1 hour 45 minutes to 2 hours, or until a wooden skewer comes out clean. Tent with foil if needed.
8. Cool & Enhance
Cool in pan for 15 minutes, then invert onto a wire rack. For extra moisture, brush with brandy or orange juice while warm.
9. Slice & Serve
Once completely cooled, slice and serve your delicious fruit cake. Store in an airtight container.
Fruit Cake with Fruit Cocktail
Equipment
- 9-inch round baking pan
- Mixing bowls
- Electric mixer
- Spatula
- Wire rack
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 can (15 oz) fruit cocktail drained
- 1/2 cup chopped nuts optional
- 1/4 cup brandy or orange juice optional, for soaking
Instructions
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch round baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy using an electric mixer.
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the drained fruit cocktail and chopped nuts (if using) with a spatula.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 1 hour 45 minutes to 2 hours, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Remove from oven and let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. If using, brush with brandy or orange juice while still warm.
- Once completely cooled, slice and serve. Store in an airtight container.
Notes
Expert Tips & Delicious Variations for Your Fruit Cake with Fruit Cocktail
Enhance your fruit cake with fruit cocktail with these valuable tips and creative ideas:
Achieving Optimal Texture and Flavor
- Thoroughly Drain Fruit: Critical for a non-soggy cake. Pat fruit cocktail dry with paper towels.
- The “Aging” Advantage: Flavors deepen wonderfully overnight. Bake a day ahead for a richer taste.
- Optional Soak for Moisture: Brushing the warm cake with brandy or orange juice adds significant moisture and depth. For a delightful accompaniment, consider a Classic Old Fashioned Cocktail, or perhaps a Samoa Martini: A Dessert Cocktail That Tastes Like the Famous Cookie for an indulgent pairing.
Storage and Make-Ahead
- Airtight Storage: Store cooled cake in an airtight container at room temperature for up to 5-7 days.
- Freezing: Freezes beautifully. Wrap slices or whole cake tightly; freeze for up to 3 months. Thaw in refrigerator.
Creative Variations
- Spice It Up: Add 1/2 tsp ground cinnamon or nutmeg to dry ingredients for warmth.
- Citrus Zest: Incorporate orange or lemon zest for brighter flavor.
- Simple Glaze: Drizzle a powdered sugar glaze over the cooled cake for an elegant finish.
Perfect Serving Suggestions for Your Fruit Cake with Fruit Cocktail
This versatile dessert can be enjoyed in various delightful ways:
- Classic Tea Time: Pairs perfectly with a warm cup of tea or coffee.
- Dessert Upgrade: Serve with whipped cream, vanilla ice cream, or light custard.
- Festive Platter: Its vibrant colors make it a beautiful centerpiece for any celebration.
Bake a Memory with This Irresistible Fruit Cake with Fruit Cocktail
This recipe for fruit cake with fruit cocktail proves that fruit cake can be a truly beloved and easy-to-make dessert. With its moist crumb, vibrant fruit, and straightforward preparation, it’s designed to bring joy and deliciousness to your table. Whether you’re baking for a special occasion or simply indulging a sweet craving, this cake is sure to become a cherished part of your recipe collection. Embrace the ease and flavor, and prepare to fall in love with fruit cake all over again!
What makes this fruit cake special?
This fruit cake stands out with its use of fruit cocktail, which adds a burst of juicy flavor and a tender texture, making it moist and delightful without being overly dense.
Can I use fresh fruit instead of canned fruit cocktail?
While canned fruit cocktail provides convenience and a specific texture, you can substitute with a mix of finely diced fresh fruits like pineapple, peaches, and cherries. Just ensure the fresh fruit is well-drained to prevent excess moisture in the cake.
How long can I store this fruit cake?
When stored in an airtight container at room temperature, this fruit cake can last for up to 5-7 days. For longer storage, you can refrigerate it for up to 2 weeks or freeze it for up to 3 months.