Easy as cake
Fear of fruitcake has become a thing. I don’t know when it happened but what used to be a grand holiday tradition is as often vilified as celebrated and no one under the age of 40 would admit to knowing how to make one.
I blame the horrible storebought doorstops people trot out for office parties and buffets, because when I cut into a moist, spicy, tender loaf blocked with fruit and flavour it disappears in a heartbeat.
There’s nothing I can do about the bad publicity but I can fix your fear.
Super Easy Super Delicious Fruitcake
This recipe is one I’ve used for years. I update the ingredients from time to time but always count on the result.
First, I will share some fruitcake basics.
Old ingredients are a great way to screw up a cake. If you haven’t used the baking powder since last December throw it out. Fruit, spices and nuts have a short shelf life so buy only what you will use. Real butter is better in most cakes, and unsalted means it will taste fresher and you can control how much salt goes in it. One other thing to note about butter is temperature matters. When the recipe says soft it doesn’t mean melted. If you forgot to take it out of the fridge you can microwave it 10 seconds at a time until you can see the smallest amount of liquid start to pool in the middle, then get the beaters in it quickly.
When a recipe says eggs it always means large. They measure ¼ cup of liquid each so using small ones will leave you with a dry cake. Some recipes, especially those with acidic ingredients like molasses or yogurt, often call for both baking soda and baking powder. You need to neutralize the excess acid so don’t substitute all baking powder or you won’t get the lift. Measure everything carefully. Usually you can change the types of fruit and their relative proportions but don’t exceed the overall amount. Using less can be okay but the baking time may be shorter. If you are a new baker follow the directions closely. Speaking of the directions, don’t find a recipe on some random Internet site and decide to try it because it’s labeled “the best ever.” Sometimes many user reviews are helpful but over time you’ll get to know the reliable sites. For the first few attempts, use a recipe from a source you recognize or that someone you trust has already tried. My first 1000 cakes were all my mother’s recipes. Of course, there was no Internet back then.
If you are trying a recipe for the first time it’s usually best not to divide or multiply it unless instructions are provided.
Take care to follow the pan preparation instructions. Some batters are the devil to get out and look horrible because you’ve gone at the cakes with a knife. If the recipe suggests using parchment paper or greasing and flouring, do it.
If your cake soufflés then drops in the middle you may be using too much leavening, the baking time is too short, or your oven temperature is too high. Cut back the baking powder or soda by half and drop 25 degrees. Add a few minutes’ baking time but check often towards the end—a tester in the middle should be clean. The top should look dry and uniform and the middle should have no jiggle. Now let’s get on with an incredibly tasty but wonderfully simple cake that would be a great recipe to try as your first fruitcake. This makes two medium-sized loaves, perfect to take to the office for coffee. If you’re starting your holiday baking, soak a double layer of cheesecloth in brandy and wrap the cake tightly. Cover in plastic, then foil and refrigerate, sprinkling on a bit more brandy once a week or so. These also freeze perfectly.
2 cups all-purpose flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 tsp. ground ginger
1 tsp. ground allspice
½ tsp. ground cloves
½ tsp. ground nutmeg
½ cup soft unsalted butter, no other
1 cup firmly packed dark brown sugar
½ cup molasses
2 eggs
2 tsp. vanilla
½ cup plain full-fat yogurt, preferably thick or Greek style
1-1/2 cups dark seedless raisins
1 cup candied citron peel
1 cup glace cherries, quartered
Whisk together flour, baking soda, baking powder, salt, ginger, allspice, cloves and nutmeg. Set aside.
Cream butter and brown sugar until light and fluffy. Beat in molasses, eggs and vanilla. Add half the flour mixture and beat until there are no white streaks. Stir in the yogurt. Add remaining dry ingredients, mixing and scraping the bowl until thoroughly combined. Divide between two well-greased and floured 5- by 9-inch loaf pans and bake at 325 degrees F 1 hour or until a tester in the middle comes out clean.
Cool 15 minutes in the pans then turn out onto a rack to cool completely.