Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake

A rich and indulgent dessert, the Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake is perfect for any festive occasion. This cake combines the sweetness of dried fruits, the zing of candied ginger, and the crunch of nuts, creating a delightful treat that everyone will enjoy. Soaked in an alcohol-free vanilla syrup, this cake is not only delicious but also a great option for family gatherings, holiday celebrations, or simply as a comforting dessert.

Why You’ll Love This Recipe

• Rich Flavor: The combination of dried fruits and spices delivers a taste that’s both warm and inviting.
• Moist Texture: Soaking the cake in vanilla extract (alcohol-free) syrup ensures every bite is moist and flavorful.
• Versatile Occasion: Ideal for holidays, birthdays, or casual get-togethers, making it a go-to recipe year-round.
• Easy Preparation: With simple ingredients and steps, making this cake is straightforward even for novice bakers.
• Nutritious Ingredients: Packed with fruits and nuts, this cake provides a bit of wholesome goodness amidst its sweetness.

Tools and Preparation

Before diving into baking your Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake, gather your tools to ensure a smooth process.

Essential Tools and Equipment

• 9-inch round cake pan
• Parchment paper
• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons

Importance of Each Tool

• 9-inch round cake pan: This specific size helps the cake bake evenly for that perfect texture.
• Parchment paper: Prevents sticking and makes it easy to remove the cake from the pan without damage.
• Mixing bowls: Having multiple sizes allows for efficient mixing of ingredients without mess.
• Whisk: Ensures all ingredients are combined well for a light batter.

Ingredients

A rich, moist fruit cake packed with dried fruits, candied ginger, and nuts, then soaked in vanilla extract (alcohol-free) syrup for a traditional holiday treat.

For the Fruit Mixture

• 1 1/2 cups mixed dried fruits (raisins, currants, chopped dates, apricots)
• 1 cup candied ginger, finely chopped
• 1/2 cup orange juice
• 1/4 cup dark vanilla extract (alcohol-free) or apple juice

For the Cake Batter

• 1 cup unsalted butter, softened
• 1 1/2 cups brown sugar, packed
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• Zest of one orange

For the Syrup Topping

• 1/4 cup dark vanilla extract (alcohol-free) or apple juice
• 1 tablespoon honey
• 1 tablespoon sugar

How to Make Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C). Line a 9-inch round cake pan with parchment paper and grease it well to prevent sticking.

Step 2: Prepare the Fruit Mixture

In a bowl:
1. Combine the mixed dried fruits and chopped candied ginger.
2. Pour in the orange juice and dark vanilla extract (alcohol-free).
3. Let this mixture soak for at least 30 minutes to enhance flavor.

Step 3: Mix Dry Ingredients

In another bowl:
1. Whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg, and ground cloves until well blended.

Step 4: Cream Butter and Sugar

In a large bowl:
1. Beat together softened butter and brown sugar until light and fluffy.
2. Add eggs one at a time while continuing to mix.
3. Stir in the vanilla extract and orange zest until fully incorporated.

Step 5: Combine Ingredients

Gradually:
1. Add the dry ingredients into the butter mixture alternately with milk. Start by adding some dry ingredients first then add milk; repeat this process until everything is combined.

Step 6: Fold in Fruits and Nuts

Gently fold in:
– The soaked fruit mixture along with any remaining liquid.
– Add chopped walnuts or pecans until just combined without over-mixing.

Step 7: Bake the Cake

Pour the batter into your prepared pan:
– Bake for about 1 ½ to 2 hours or until a toothpick inserted comes out clean. If browning too quickly on top, cover with foil.

Step 8: Prepare Syrup Topping While Baking

In a small saucepan over low heat:
– Combine dark vanilla extract (alcohol-free), honey, and sugar.
– Heat gently until sugar dissolves and mixture thickens slightly.

Step 9: Final Touches After Baking

Once baked:
– Allow cooling before poking holes all over with a toothpick or skewer.
– Pour syrup over while still warm to let it soak in.
– Wrap cooled cake in parchment paper followed by plastic wrap; let rest for at least 24 hours before serving to enhance flavors.

How to Serve Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake

Serving your Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake can elevate the experience of enjoying this rich dessert. Here are some delightful ways to present it at your next gathering.

With Whipped Cream

• Light and airy whipped cream complements the dense texture of the fruit cake, adding a creamy contrast.

Paired with Vanilla Ice Cream

• Serve slices alongside a scoop of vanilla ice cream for a deliciously cold and warm combination that’s hard to resist.

Garnished with Fresh Fruits

• Top the cake with fresh berries or sliced oranges to add color and freshness, enhancing the flavor profile.

Drizzled with Honey

• A drizzle of honey on top adds a touch of sweetness that pairs beautifully with the spices in the cake.

Accompanied by Tea or Coffee

• Enjoying a slice with a cup of tea or coffee creates a comforting afternoon treat, perfect for any occasion.

How to Perfect Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake

Perfecting your Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake is all about attention to detail. Here are some tips to ensure it turns out wonderfully every time.

• Use quality ingredients: High-quality dried fruits and nuts will enhance the flavor significantly, making your cake more delicious.
• Soak the fruits adequately: Letting the dried fruits soak long enough in orange juice and vanilla extract helps them become plump and flavorful.
• Monitor baking time: Check for doneness at around 1 hour 30 minutes. Ovens vary, so keep an eye on your cake to avoid overbaking.
• Cool completely before soaking: Allowing the cake to cool fully before pouring on the syrup ensures better absorption and moisture retention.
• Wrap tightly for resting: After soaking, wrap your fruit cake tightly in parchment paper and plastic wrap to keep it moist while resting.
• Make ahead: This cake improves in flavor over time. Making it a few days in advance allows the flavors to meld beautifully.

Best Side Dishes for Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake

Complementing your Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake with side dishes can enhance its appeal. Here are some excellent options:

1. Cheese Platter: A selection of cheeses such as brie or goat cheese pairs wonderfully, balancing sweetness with savory notes.
2. Spiced Nuts: Roasted spiced nuts provide crunch and a contrasting flavor that elevates the overall tasting experience.
3. Fruit Salad: A fresh fruit salad offers brightness and acidity, cutting through the richness of the cake.
4. Yogurt Parfait: Layers of yogurt with granola and berries create a refreshing contrast while adding creaminess.
5. Chai Latte: The warm spices in chai enhance the flavors of the fruit cake, making for a cozy serving option.
6. Candied Orange Peel: Adding candied orange peel as a garnish not only looks beautiful but also reinforces citrus notes present in the cake.
7. Chocolate Sauce: A light drizzle of chocolate sauce can add an indulgent touch for those who love chocolatey desserts.
8. Hot Chocolate: A warm cup of hot chocolate makes for an inviting pairing during colder months, complementing the rich flavors of the cake beautifully.

Common Mistakes to Avoid

Avoiding common mistakes is key to making the perfect Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake. Here are some pitfalls to watch out for:

• Boldly skip soaking the fruits: Not soaking your dried fruits in the vanilla extract (alcohol-free) and juice can result in a drier cake. Make sure to let them soak for at least 30 minutes to ensure moisture and flavor infusion.

• Boldly ignore ingredient temperature: Using cold eggs or butter can lead to uneven mixing. Always ensure your butter is softened and eggs are at room temperature for a smooth batter.

• Boldly rush the baking process: Opening the oven door too often while baking can affect the cake’s rise. Keep the door closed until the baking time is complete, and use a toothpick only at the end to check doneness.

• Boldly skimp on mixing: Not properly mixing your batter can leave dry flour pockets. Mix until just combined but avoid overmixing to keep your cake light and fluffy.

• Boldly overlook cooling time: Cutting into the cake too soon can cause it to crumble. Allow it to cool completely before serving for best results.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keeps well for up to 2 weeks in the fridge.
• Wrap tightly with plastic wrap for added freshness.

Freezing Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake

• Slice the cake before freezing for easy serving.
• Use freezer-safe containers or wrap slices in plastic wrap, then foil.
• Freeze for up to 3 months.

Reheating Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake

• Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for about 20-30 seconds.
• Stovetop: Place in a pan over low heat with a lid for around 5-7 minutes, checking frequently.

Frequently Asked Questions

Here are some common questions related to this delicious recipe!

How do I make Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake?

To make this fruit cake, soak dried fruits in orange juice and alcohol-free vanilla extract, then mix with a buttery batter filled with spices and nuts. Bake until golden!

Can I use other fruits in my Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake?

Absolutely! Feel free to substitute or add any dried fruits you prefer, such as figs or cranberries, based on your taste preferences.

How long does Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake last?

When stored correctly, this cake can last up to two weeks in the refrigerator or three months if frozen.

Is there a way to make this fruit cake vegan?

Yes! Substitute eggs with flaxseed meal mixed with water or applesauce, and use plant-based butter alternatives along with non-dairy milk.

Final Thoughts

This Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake offers rich flavors and moist texture that everyone will enjoy. Its versatility allows you to customize it with your favorite dried fruits and nuts, making it perfect for any occasion. Give this recipe a try—it just might become a holiday favorite!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake

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• Author: Amelia
• Total Time: 2 hours
• Yield: Approximately 12 servings 1x

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Description

Indulge in the delightful flavors of our Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake. This rich dessert combines a medley of dried fruits, the warmth of spices, and the zesty punch of candied ginger for a treat that is both moist and flavorful. Perfect for festive occasions like holidays or family gatherings, this cake is soaked in an alcohol-free vanilla syrup, ensuring each bite bursts with sweetness. With its easy preparation and wholesome ingredients, it’s a wonderful addition to any dessert table. Elevate your celebrations with this comforting cake that everyone will love!

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Ingredients

Scale 1x2x3x

• 1 1/2 cups mixed dried fruits (raisins, currants, chopped dates, apricots)
• 1 cup candied ginger, finely chopped
• 1/2 cup orange juice
• 1 cup unsalted butter, softened
• 1 1/2 cups brown sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• Zest of one orange
• 1/4 cup dark vanilla extract (alcohol-free)
• 1 tablespoon honey
• 1 tablespoon sugar

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Instructions

1. Preheat oven to 325°F (165°C). Line and grease a 9-inch round cake pan.
2. In a bowl, combine mixed dried fruits and candied ginger with orange juice and dark vanilla extract. Soak for at least 30 minutes.
3. Mix flour, baking powder, salt, and spices in another bowl.
4. Cream butter and brown sugar until fluffy; add eggs one at a time. Stir in vanilla extract.
5. Gradually add dry ingredients to the butter mixture alternately with milk until just combined.
6. Fold in soaked fruit mixture and nuts gently.
7. Pour batter into prepared pan; bake for 1 ½ to 2 hours or until a toothpick comes out clean.
8. Cool before pouring syrup topping made from dark vanilla extract (alcohol-free), honey, and sugar over the cake.

• Prep Time: 30 minutes
• Cook Time: 90 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Traditional

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 320
• Sugar: 30g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg