Light And Moist Fruitcake Recipe

Name: Light And Moist Fruitcake
Prep time: 60 min
Cook time: 100 min
Total time: 160 min
Yield: Serves 1 or more
Ingredients: 1 cup chopped candied fruit; Golden Raisin; Orange, Zest Of; Dark Rum; Shredded Coconut; 1 cup (2 sticks) unsalted butter; 1 ½ cups granulated sugar; ½ teaspoon salt; 4 large eggs; 2 teaspoons vanilla extract; Self Raising Flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ cup sour cream

Escape the dense, heavy fruitcakes of the past! This recipe delivers a light and moist fruitcake bursting with festive flavor. Soaked in rum and brimming with candied fruit, raisins, and coconut, it's the perfect centerpiece for your holiday gatherings or a delightful treat any time of year. Easily adaptable to your preferred level of sweetness and boozy kick!

Prep Time 60 mins

Cook Time 100 mins

Calories 736.5 kcal

Protein 17g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Light And Moist Fruitcake

1 cup chopped candied fruit
Golden Raisin
Orange, Zest Of
Dark Rum
Shredded Coconut
1 cup (2 sticks) unsalted butter
1 ½ cups granulated sugar
½ teaspoon salt
4 large eggs
2 teaspoons vanilla extract
Self Raising Flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup sour cream

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How to Make Light And Moist Fruitcake

In a large bowl, soak 1 cup chopped candied fruit, 1 cup raisins, and 1 tablespoon orange zest in ½ cup dark rum for at least 2 hours (or preferably overnight).
Cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar using an electric mixer until light and fluffy.
Beat in 2 teaspoons vanilla extract, 4 large eggs, and ½ cup sour cream until well combined.
In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the soaked fruit mixture (including the rum), and ½ cup shredded coconut.
Grease and flour two 9x5 inch loaf pans. Line the bottoms with parchment paper.
Divide the batter evenly between the prepared loaf pans.
Bake in a preheated oven at 350°F (175°C) on the middle rack for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Drizzle with additional rum (optional) to maintain moisture if not serving immediately.