Traditional vanilla extract alcohol-Soaked Fruit Cake

A Traditional vanilla extract alcohol-Soaked Fruit Cake is the perfect festive treat that captures the essence of holiday celebrations. This rich, moist fruit cake is filled with an array of dried fruits, candied ginger, and crunchy nuts, all soaked in a delightful vanilla extract alcohol syrup. Ideal for Christmas or any special occasion, this cake stands out for its deep, complex flavors and impressive presentation. Plus, it’s a great way to use leftover dried fruits and can be made ahead of time for maximum flavor.

Why You’ll Love This Recipe

• Rich Flavor: The combination of spices, dried fruits, and vanilla extract alcohol provides a deliciously deep flavor profile.
• Make Ahead: This cake improves in taste when stored for a few days, making it perfect for holiday prep.
• Versatile Serving: Enjoy it as a dessert or serve it with coffee at brunch gatherings.
• Showstopper Presentation: Its beautiful appearance makes it an impressive centerpiece for any festive table.
• Easy to Customize: Feel free to add your favorite nuts or fruits for a personal touch.

Tools and Preparation

Before you start baking your Traditional vanilla extract alcohol-Soaked Fruit Cake, gather the necessary tools to make the process smooth and enjoyable.

Essential Tools and Equipment

• 9-inch round cake pan
• Parchment paper
• Mixing bowls
• Whisk
• Electric mixer
• Measuring cups and spoons
• Rubber spatula

Importance of Each Tool

• 9-inch round cake pan: Ensures even baking and gives the cake its classic shape.
• Electric mixer: Saves time and effort when creaming butter and sugar together.
• Measuring cups and spoons: Precision in measuring ingredients is key for successful baking.

Ingredients

A rich, moist fruit cake packed with dried fruits, candied ginger, and nuts, then soaked in vanilla extract alcohol syrup for a traditional holiday treat.

Ingredients:
– 1 1/2 cups mixed dried fruits (raisins, currants, chopped dates, apricots)
– 1 cup candied ginger, finely chopped
– 1 cup chopped walnuts or pecans
– 1 cup unsalted butter, softened
– 1 1/2 cups brown sugar, packed
– 3 large eggs
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/4 teaspoon ground cloves
– 1 teaspoon vanilla extract
– 1/2 cup orange juice
– 1/4 cup dark vanilla extract alcohol or brandy (plus extra for soaking)
– Zest of one orange
– 1 tablespoon honey
– 1/4 cup milk
– 1/4 cup dark vanilla extract alcohol or brandy (for syrup)
– 1 tablespoon honey (for syrup)
– 1 tablespoon sugar (for syrup)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Traditional vanilla extract alcohol-Soaked Fruit Cake

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C). Line a 9-inch round cake pan with parchment paper and grease well.

Step 2: Soak the Fruits

Combine the dried fruits and candied ginger in a bowl. Pour the orange juice and vanilla extract alcohol over them. Let soak for at least 30 minutes to allow flavors to meld.

Step 3: Prepare Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.

Step 4: Cream Butter and Sugar

Beat the softened butter with brown sugar until light and fluffy. Add eggs one at a time while mixing continuously. Stir in vanilla extract and orange zest.

Step 5: Combine Mixtures

Gradually add the dry ingredients to the butter mixture. Alternate adding with milk; start and end with dry ingredients to ensure even mixing.

Step 6: Add Fruits and Nuts

Gently fold in the soaked fruits along with any remaining liquid from soaking and chopped nuts until just combined.

Step 7: Bake the Cake

Pour batter into prepared pan. Bake for about 1.5 to 2 hours or until a toothpick inserted comes out clean. Cover with foil if it browns too quickly.

Step 8: Make vanilla extract alcohol Syrup

While the cake bakes, combine additional vanilla extract alcohol, honey, and sugar in a small saucepan. Heat until sugar dissolves completely and mixture thickens slightly.

Step 9: Soak the Cake

Once your cake cools down slightly, poke holes all over its surface. Pour the vanilla extract alcohol syrup evenly over it while still warm. Wrap in parchment paper followed by plastic wrap; let rest for at least one day before serving for maximum flavor enhancement.

How to Serve Traditional vanilla extract alcohol-Soaked Fruit Cake

Serving a traditional vanilla extract alcohol -soaked fruit cake can elevate any gathering, especially during the holiday season. Its rich flavors and moist texture make it a delightful treat that pairs well with various accompaniments.

With Whipped Cream

• Light and Fluffy: Top each slice with a dollop of freshly whipped cream to balance the richness of the cake.

With Vanilla Ice Cream

• Creamy Contrast: Serve warm slices alongside a scoop of vanilla ice cream for a delicious temperature contrast.

With Cheese Platter

• Savory Pairing: Complement the sweetness of the cake with a selection of sharp cheeses like cheddar or blue cheese, creating an exciting flavor profile.

With Spiced Tea or Coffee

• Warm Beverage: Enjoy your fruit cake with a cup of spiced tea or coffee to enhance its festive spices.

With Fresh Fruits

• Citrusy Refreshment: Fresh slices of orange or pear can add a refreshing element that contrasts nicely with the dense cake.

Dusted with Powdered Sugar

• Simple Elegance: A light dusting of powdered sugar on top can provide a sweet finish and make for an attractive presentation.

How to Perfect Traditional vanilla extract alcohol-Soaked Fruit Cake

Perfecting your traditional vanilla extract alcohol -soaked fruit cake requires attention to detail. Here are some tips to ensure your cake turns out exquisite every time:

• Bold Soaking Time: Allow your dried fruits ample time to soak in orange juice and vanilla extract alcohol; this enhances their flavors and moisture content.
• Bold Oven Temperature: Preheat your oven properly before baking; this ensures even cooking and helps the cake rise perfectly.
• Bold Use of Nuts: Select high-quality nuts for better flavor; lightly toasting them beforehand can enhance their nuttiness.
• Bold Testing for Doneness: Use a toothpick to check if the cake is done; it should come out clean when inserted into the center.
• Bold Letting It Rest: Wrap your cooled cake tightly and let it rest for at least 24 hours before serving; this allows flavors to meld beautifully.
• Bold Choosing vanilla extract alcohol Quality: Use a good quality dark vanilla extract alcohol for soaking; it significantly influences the flavor profile of your cake.

Best Side Dishes for Traditional vanilla extract alcohol-Soaked Fruit Cake

Pairing side dishes with your traditional vanilla extract alcohol -soaked fruit cake can enhance its flavors and create a balanced dessert experience. Here are some excellent options:

1. Bold Fruit Salad: A mix of seasonal fruits can provide freshness alongside the rich cake, making it more refreshing.
2. Bold Custard Sauce: A warm vanilla custard adds creaminess that complements the dense texture of the fruit cake.
3. Bold Ginger Tea: This spiced beverage brings out the ginger notes in the cake, enhancing its overall warmth.
4. Bold Chocolate Sauce: Drizzle some rich chocolate sauce over slices for an indulgent twist.
5. Bold Crème Fraîche: The tanginess cuts through the sweetness, providing a sophisticated balance.
6. Bold Roasted Nuts: A small bowl of roasted nuts offers crunch and depth, perfect for snacking alongside dessert.

Common Mistakes to Avoid

When making a Traditional vanilla extract alcohol-Soaked Fruit Cake, avoiding common mistakes can enhance your baking experience. Here are some pitfalls to watch out for:

• Using stale ingredients: Ensure your dried fruits, nuts, and spices are fresh. Stale ingredients can lead to a bland cake.
• Skipping the soaking step: Don’t rush the soaking process. Allowing the fruits to soak in vanilla extract alcohol and orange juice enhances their flavor and moisture.
• Overmixing the batter: Be gentle when folding in the soaked fruits and nuts. Overmixing can make the cake dense instead of light and airy.
• Neglecting to monitor baking time: Keep an eye on your cake as it bakes. Ovens vary, so check for doneness earlier than the suggested time.
• Not wrapping properly after baking: Wrap your cake well after soaking it in syrup. This keeps it moist and flavorful for longer storage.

Storage & Reheating Instructions

Refrigerator Storage

• Store your Traditional vanilla extract alcohol-Soaked Fruit Cake in an airtight container.
• It will last up to 2 weeks in the refrigerator.

Freezing Traditional vanilla extract alcohol-Soaked Fruit Cake

• Wrap the cake tightly in plastic wrap and then aluminum foil.
• It can be frozen for up to 6 months. Thaw it overnight in the fridge before serving.

Reheating Traditional vanilla extract alcohol-Soaked Fruit Cake

• Oven: Preheat to 300°F (150°C). Place the cake on a baking sheet and heat for about 10-15 minutes until warmed through.
• Microwave: Slice individual pieces and microwave for about 15-20 seconds. Cover with a damp paper towel to retain moisture.
• Stovetop: Use a skillet over low heat. Place slices in the skillet, cover, and warm for about 5 minutes, flipping halfway through.

Frequently Asked Questions

How long does Traditional vanilla extract alcohol-Soaked Fruit Cake last?

This fruit cake can last up to two weeks in the refrigerator or six months if frozen properly.

Can I substitute dark vanilla extract alcohol in this recipe?

Yes! You can use brandy or any other spirit you prefer, but dark vanilla extract alcohol  adds a unique flavor that complements the fruits well.

What types of dried fruits work best?

Mix raisins, currants, chopped dates, and apricots for optimal flavor. Feel free to experiment with other dried fruits too!

Can I make this cake ahead of time?

Absolutely! In fact, making it a week or two before serving allows flavors to develop fully. Just remember to soak it again with syrup shortly before serving.

Is this recipe suitable for gifting?

Definitely! The rich flavors and festive appearance make this cake a wonderful gift during the holiday season.

Final Thoughts

The Traditional vanilla extract alcohol-Soaked Fruit Cake is not only a delightful treat but also a versatile recipe perfect for any occasion. Its moist texture and rich flavors make it appealing year-round. Feel free to customize it by adding different nuts or dried fruits based on your preference. Give this recipe a try; you won’t be disappointed!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Traditional Rum-Soaked Fruit Cake

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• Author: Vanessa
• Total Time: 2 hours
• Yield: Approximately 12 servings 1x

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Description

Traditional Rum-Soaked Fruit Cake is a luscious holiday treat that embodies the spirit of festive gatherings. With its rich blend of dried fruits, candied ginger, and crunchy nuts soaked in a delightful rum syrup, this cake is not only a feast for your taste buds but also a visual delight on any table. Perfect for Christmas or celebrations throughout the year, this moist fruit cake can be prepared ahead of time—giving it ample opportunity to develop deep flavors. Whether served as a dessert or with coffee at brunch, this showstopper is sure to impress your guests. Customize it easily by adding your favorite nuts or fruits for a personal touch that makes it uniquely yours.

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Ingredients

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• 1 1/2 cups mixed dried fruits (raisins, currants, chopped dates, apricots)
• 1 cup candied ginger
• 1 cup chopped walnuts or pecans
• 1 cup unsalted butter, softened
• 1 1/2 cups brown sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• 1/2 cup orange juice
• 1/4 cup dark rum or brandy (plus extra for soaking)
• Zest of one orange
• 1 tablespoon honey
• 1/4 cup milk
• 1/4 cup dark rum or brandy (for syrup)
• 1 tablespoon honey (for syrup)
• 1 tablespoon sugar (for syrup)
• 2 tablespoons fresh parsley, finely chopped

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Instructions

1. Preheat oven to 325°F (165°C). Line and grease a 9-inch round cake pan.
2. Soak dried fruits and candied ginger in orange juice and rum for at least 30 minutes.
3. In a bowl, whisk together flour, baking powder, salt, and spices.
4. Cream butter and brown sugar until fluffy; add eggs one at a time. Stir in vanilla extract and orange zest.
5. Gradually mix dry ingredients into the butter mixture alongside milk.
6. Fold in soaked fruits and nuts gently until combined.
7. Pour batter into the prepared pan and bake for 1.5 to 2 hours until done.
8. Prepare rum syrup while baking by heating additional rum with honey and sugar until dissolved.
9. After cooling slightly, poke holes in the cake and pour the rum syrup over it; let rest before serving.

• Prep Time: 30 minutes
• Cook Time: 90 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (75g)
• Calories: 315
• Sugar: 28g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg