DessertSnack

Classic Thanksgiving Fruit Cake

Name: Classic Thanksgiving Fruit Cake
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 5 h
Yield: 16 servings
Cuisine: american
Ingredients: 0.5 cup unsalted butter softened; 0.5 cup granulated sugar; 2 pcs large egg beaten; 1 cup molasses; 0.25 cup candied citron chopped; 0.25 cup candied orange peel chopped; 0.25 cup candied lemon peel chopped; 0.25 cup candied pineapple chopped; 0.25 cup candied cherry halved; 1 cup walnut roughly chopped; 0.5 cup currant; 0.5 cup seedless raisin; 2 tbsp buttermilk; 0.5 tsp baking soda; 2.25 cup all-purpose flour; 0.25 cup all-purpose flour; 0.5 tsp ground nutmeg; 0.5 tsp ground allspice; 0.5 tsp ground cloves

This is a traditional, dense fruit cake packed with a rich assortment of candied fruits, nuts, and warm spices. Molasses provides a deep, complex flavor and dark color, resulting in a substantial dessert perfect for holiday gatherings. The recipe yields a long-lasting cake that improves in flavor over time.

An original recipe by Forkin

Total time: 5 hr
Serves: 16
Difficulty: Medium
Per serving: 324 kcal

Allergen information: may contain eggs, gluten, milk, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

0.5 cupunsalted butter, softened
0.5 cupgranulated sugar
2 pcslarge egg, beaten
1 cupmolasses
2 tbspbuttermilk
0.5 tspbaking soda

fruit & nut mix

0.25 cupcandied citron, chopped
0.25 cupcandied orange peel, chopped
0.25 cupcandied lemon peel, chopped
0.25 cupcandied pineapple, chopped
0.25 cupcandied cherry, halved
1 cupwalnut, roughly chopped
0.5 cupcurrant
0.5 cupseedless raisin

batter

2.25 cupall-purpose flour

fruit coating

0.25 cupall-purpose flour

spices

0.5 tspground nutmeg
0.5 tspground allspice
0.5 tspground cloves

Equipment

large mixing bowls · hand mixer · tube pan · spatula · wire rack · cutting board · knife · oven · sifter · stand mixer

The method

Step by step

1
Preheat your oven to 150°C (300°F). Thoroughly grease and flour a 25cm (10-inch) tube pan or two 23x13cm (9x5-inch) loaf pans.
About 10 min
Cook’s note: Using parchment paper on the bottom of the pan can make removing the cake easier.
2
In a very large bowl, combine the chopped walnuts, currants, raisins, and all the chopped and halved candied fruits.
About 3 min
3
Sprinkle the flour for the fruit coating over the fruit and nut mixture. Toss until every piece is lightly coated.
About 2 min
Cook’s note: This step is crucial to prevent the heavy fruits and nuts from sinking to the bottom of the cake during baking.
4
In a separate medium bowl, whisk or sift together the flour for the batter with the ground nutmeg, allspice, and cloves.
About 2 min
5
In a large bowl with a stand mixer or hand mixer, cream the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy.
About 5 min
6
Add the beaten eggs to the creamed butter mixture gradually, mixing well until fully incorporated.
About 2 min
7
Pour in the molasses and mix on low speed until just combined. The batter might look slightly separated, which is normal.
About 1 min
8
In a small cup, stir the baking soda into the buttermilk. It will foam up.
About 1 min
9
Immediately pour the foamy buttermilk mixture into the wet ingredients and mix briefly to combine.
About 1 min
10
Add the flour and spice mixture to the wet ingredients in two or three additions, mixing on low speed until just barely combined after each addition.
About 2 min
Cook’s note: Avoid overmixing the batter to keep the cake tender.
11
Using a sturdy spatula, fold the flour-coated fruit and nut mixture into the batter until everything is evenly distributed. The batter will be very thick and heavy.
About 3 min
12
Spoon the batter into your prepared pan(s) and use the back of the spatula to spread it into an even layer.
About 2 min
13
Bake for 2.5 to 3 hours. The cake is done when a wooden skewer inserted into the center comes out clean.
About 2 hr 30 min
Cook’s note: If the top of the cake begins to get too dark, you can cover it loosely with a piece of aluminum foil for the remainder of the baking time.
14
Place the pan on a wire rack and let the cake cool for 30 minutes before attempting to remove it.
About 30 min
15
Carefully invert the cake onto the wire rack, remove the pan, and let it cool completely to room temperature.
About 1 hr 30 min

Per serving

Nutrition

45%Score

Calories: 324.1kcal
Protein: 4.5g
Carbs: 52.6g
Fat: 11.7g
Fibre: 2.1g
Sugar: 34.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Wrap the completely cooled cake tightly in plastic wrap and then a layer of aluminum foil; store in a cool, dark place or the refrigerator.

Reheating

This cake is best served at room temperature.