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–+ servings
Never Fail Fruit Cake

Never Fail Fruit Cake That's Deliciously Easy to Make

This Never Fail Fruit Cake is a delightful dessert that is easy to prepare and guarantees satisfaction.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Cooling Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Mixed Dried Fruits Substitute with your favorite dried fruits or soak them in alcohol for enhanced flavor.
  • 1 cup Chopped Nuts Add crunch and depth; omit for nut-free option.
  • 1 cup Unsalted Butter Use softened for easier mixing.
  • 1 cup Granulated Sugar Can be reduced for a less sweet cake.
  • 3 large Large Eggs Ensure room temperature for best emulsification.
  • 2 cups All-Purpose Flour Substitute with gluten-free blend if desired.
  • 1 tablespoon Baking Powder Ensure it's fresh for optimal rise.
  • 1 teaspoon Ground Cinnamon Substitute with pumpkin pie spice or allspice.
  • 1/2 teaspoon Ground Nutmeg Optional but recommended.
  • 1/2 teaspoon Salt Essential to enhance overall flavor.
  • 1/2 cup Orange Juice Can replace with apple juice.
  • 1/4 cup Brandy or Rum Can be omitted if avoiding alcohol.

Equipment

  • mixing bowl
  • hand mixer
  • Loaf Pan
  • wire rack

Method
 

Step-by-Step Instructions for Never Fail Fruit Cake
  1. Gather all the ingredients for your Never Fail Fruit Cake.
  2. Preheat your oven to 325°F (160°C) and prepare the ingredients.
  3. Cream softened butter and granulated sugar together for about 4-5 minutes.
  4. Add eggs gradually, mixing well after each addition until fully combined.
  5. Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
  6. Combine the creamed mixture with the dry ingredients and orange juice alternately.
  7. Fold in the mixed dried fruits and chopped nuts into the batter.
  8. Grease and line a 9×5-inch loaf pan, then pour in the batter.
  9. Bake for 60-75 minutes, checking for doneness with a toothpick.
  10. Allow cooling in the pan for 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

This cake improves with age, so it's ideal to make ahead of gatherings.

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