- Fruit Variations: Feel free to adjust the types of dried fruits based on your preferences or what you have on hand. Common choices include raisins, currants, chopped dried apricots, or even dried pineapple.
- Alcohol-Free Version: If you prefer not to use alcohol, simply swap the dark rum or brandy for a bit of orange juice or water. The cake will still be delicious, but without the boozy depth.
- Resting Time: For the best flavor, allow the cake to rest for at least 24 hours after baking. This resting time allows the flavors to meld together, making the cake even more delicious as it sits.
- Storage: Store your fruit cake in an airtight container at room temperature for up to 1 week, or in the fridge for up to 3 weeks. This cake also freezes well, so you can make it in advance and freeze for up to 3 months.
- Moisture Boost: For an extra moist fruit cake, consider brushing the cooled cake with a bit of rum or brandy every few days during its resting period. This will keep the cake moist and enhance its rich flavor over time.
- Baking Time: Make sure to check the cake after 45 minutes. If the top starts to brown too much, loosely cover the cake with foil and continue baking until done. Each oven is different, so adjusting the time accordingly is key to getting that perfect texture.
Claxton Fruit Cake Recipe
Claxton Fruit Cake is renowned for its rich combination of dried fruits, nuts, and spices, creating a deliciously dense and moist cake that stands out during the holiday season. This recipe brings the iconic Claxton Fruit Cake into your kitchen, offering a traditional treat with the perfect balance of sweetness and spice.
Equipment
- 9-inch round cake pan or loaf pan
- Mixing bowls
- Electric mixer or whisk
- Wooden spoon
- Measuring spoons and cups
- Spatula
Ingredients
- 2 cups mixed dried fruits raisins, currants, chopped dates, cherries
- 1 cup chopped pecans or walnuts
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- 3 large eggs
- ¼ cup dark rum or brandy optional
- 1 tsp vanilla extract
- ¼ cup orange juice or water
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 325°F (165°C). Grease and line a 9-inch round or loaf pan with parchment paper to prevent the cake from sticking.
Step 2: Prepare the Dry Ingredients
- In a mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
Step 3: Mix Fruits and Nuts
- In a separate bowl, combine the dried fruits and nuts. If your fruits are large (like dates or cherries), chop them into smaller pieces to ensure even distribution in the batter. Toss them in a little bit of flour (about 1 tablespoon) to prevent them from sinking to the bottom of the cake.
Step 4: Beat the Wet Ingredients
- In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract and orange juice (or water), followed by the rum or brandy, if using.
Step 5: Combine the Mixtures
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix. Then, fold in the fruit and nut mixture, ensuring it’s evenly distributed throughout the batter.
Step 6: Pour into the Pan
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Step 7: Bake
- Place the cake in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil and continue baking.
Step 8: Cool
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 9: Rest the Cake
- Once the cake has cooled, wrap it tightly in plastic wrap and allow it to rest for at least 24 hours before serving. The flavors will deepen and improve as it sits.