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

A traditional vanilla extract (alcohol-free)-soaked fruit cake is a delightful centerpiece for any celebration. This rich and moist cake is filled with a medley of dried fruits, candied ginger, and nuts, all soaked in a luscious vanilla syrup. It’s perfect for holiday gatherings or cozy family get-togethers and has a unique flavor that stands out from ordinary desserts.

Why You’ll Love This Recipe

• Rich Flavor: The combination of dried fruits and spices creates a complex taste that pleases the palate.
• Moist Texture: Soaking the cake in vanilla extract (alcohol-free) syrup ensures it remains moist and tender.
• Versatile Occasion Fit: Perfect for holidays, birthdays, or any special occasion, making it a year-round favorite.
• Easy to Make: With simple steps, this recipe is approachable for bakers of all levels.
• Nutritious Ingredients: Packed with fruits and nuts, this cake offers more than just sweetness.

Tools and Preparation

Before diving into the baking process, gather your tools and prepare your workspace. Having everything ready will make the process smoother.

Essential Tools and Equipment

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

Importance of Each Tool

• 9-inch round cake pan: Provides even baking for a perfect cake shape.
• Electric mixer: Saves time and effort when creaming butter and sugar together.
• Mixing bowls: Essential for separating dry ingredients from wet ones to ensure even mixing.

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 Cake

• 1 1/2 cups mixed dried fruits (raisins, currants, chopped dates, apricots)
• 1 cup candied ginger, finely chopped
• 1 cup chopped walnuts or pecans
• 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
• 1/2 cup orange juice
• 1/4 cup dark vanilla extract (alcohol-free) or apple juice (plus extra for soaking)
• Zest of one orange

For the Syrup

• 1 tablespoon honey
• 1/4 cup milk
• 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.

Step 2: Soak the Fruits

Combine the dried fruits and candied ginger in a bowl. Pour the orange juice and dark vanilla extract (alcohol-free) over them. Let soak for at least 30 minutes to enhance their flavor.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.

Step 4: Cream Butter and Sugar

Beat the unsalted butter and brown sugar using an electric mixer until light and fluffy. Add eggs one at a time while mixing well after each addition. Stir in the vanilla extract and orange zest.

Step 5: Combine Mixtures

Gradually add the dry ingredients to the butter mixture in three parts. Alternate with adding milk. Start with dry ingredients and end with them to maintain texture.

Step 6: Incorporate Fruits and Nuts

Gently fold in the soaked fruits along with any remaining liquid and chopped walnuts or pecans until just combined. Be careful not to over-mix.

Step 7: Bake the Cake

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

Step 8: Prepare Vanilla Syrup

While the cake bakes, combine dark vanilla extract (alcohol-free), honey, and sugar in a small saucepan. Heat gently until sugar dissolves completely and the mixture thickens slightly.

Step 9: Soak Cake After Baking

Once baked, let your fruit cake cool completely. Poke holes across its surface using a skewer or fork. Pour the prepared syrup over it generously. Wrap in parchment paper followed by plastic wrap to let it rest for at least 24 hours before serving for optimal flavor development.

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

Serving your Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake can enhance the overall experience. This cake is rich and flavorful, making it a delightful centerpiece for any gathering or celebration. Here are some creative serving suggestions.

Classic Pairings

• Whipped Cream: Lightly sweetened whipped cream adds a fluffy texture that balances the cake’s richness.
• Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the spices and fruits perfectly.

Festive Accents

• Candied Citrus Peel: Garnish with candied orange or lemon peel for an extra burst of flavor and visual appeal.
• Nuts on Top: Sprinkle chopped walnuts or pecans on top for added crunch and a nutty flavor.

Beverage Suggestions

• Herbal Tea: A warm cup of herbal tea pairs well with the spiced flavors of the cake, enhancing the overall comfort.
• Coffee: A rich coffee contrasts nicely with the sweetness of the fruit cake, making it an excellent choice for dessert gatherings.

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

To ensure your Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake turns out perfectly every time, follow these helpful tips.

• Use Fresh Ingredients: Always choose fresh dried fruits and spices to enhance flavor and texture.
• Soak Fruits Well: Allow your dried fruits to soak in the orange juice and vanilla for at least 30 minutes to maximize moisture and flavor infusion.
• Check for Doneness: Use a toothpick to check if the cake is baked through; it should come out clean without batter attached.
• Cool Properly: Let the cake cool completely before pouring over the syrup to prevent it from becoming too soggy.
• Wrap for Storage: Wrap your fruit cake tightly in parchment paper and plastic wrap to keep it moist and flavorful during storage.

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

Pairing side dishes with your Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake can elevate your dessert experience. Here are some delicious options:

1. Cheese Platter: A selection of mild cheeses can provide a savory contrast to the sweet cake.
2. Fruit Salad: A refreshing fruit salad with seasonal fruits adds brightness and balances the richness of the cake.
3. Spiced Nuts: Roasted spiced nuts offer crunchiness that complements the soft texture of the fruit cake.
4. Cinnamon Hot Chocolate: This comforting drink pairs wonderfully with festive flavors, intensifying holiday vibes.
5. Custard Sauce: A smooth custard sauce drizzled over a slice enhances its richness while adding creaminess.
6. Chai Latte: The warm spices in chai enhance those in the fruit cake, creating a cozy combination.

Common Mistakes to Avoid

Many people make simple mistakes when baking a traditional vanilla extract (alcohol-free)-soaked fruit cake. Here are some common pitfalls and how to avoid them.

• Skipping the soaking process: Failing to soak the dried fruits and candied ginger can lead to a dry cake. Always allow them to soak in orange juice and vanilla extract (alcohol-free) for at least 30 minutes.

• Not measuring ingredients accurately: Baking is a science, and improper measurements can ruin your cake. Use measuring cups and spoons, and level off dry ingredients for precision.

• Overmixing the batter: Overmixing can create a tough texture. Mix just until combined, especially after adding the soaked fruits and nuts.

• Ignoring baking time: Every oven is different, so checking for doneness is key. Start checking your cake at 1 hour and 15 minutes to ensure it doesn’t overbake.

• Forgetting to let it rest: A fruit cake improves in flavor after resting. Wrap it well and let it sit for at least 24 hours before serving.

Storage & Reheating Instructions

Refrigerator Storage

• Store the wrapped fruit cake in the refrigerator for up to 2 weeks.
• Use an airtight container or wrap tightly in plastic wrap.

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

• Freeze slices or whole cakes for up to 3 months.
• Wrap each slice in plastic wrap, then place in a freezer bag or container.

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

• Oven: Preheat to 300°F (150°C), wrap in foil, and heat for about 15-20 minutes.
• Microwave: Place a slice on a microwave-safe plate, cover with a damp paper towel, and heat for 10-15 seconds.
• Stovetop: Warm slices in a skillet over low heat for about 5 minutes, flipping halfway through.

Frequently Asked Questions

Here are some frequently asked questions about making traditional vanilla extract (alcohol-free)-soaked fruit cake.

Can I use different types of dried fruits?

Yes! You can substitute with any dried fruits you like, such as figs or cherries, based on your preference.

How do I add more flavor to my fruit cake?

Consider adding spices like ginger or allspice, or even more citrus zest for additional flavor depth.

What can I use instead of candied ginger?

If you dislike candied ginger, try using candied citrus peel or simply increase the quantity of dried fruits.

How long does this cake last?

When stored properly, the traditional vanilla extract (alcohol-free)-soaked fruit cake lasts up to two weeks in the refrigerator or three months in the freezer.

Is there a vegan option for this recipe?

You can substitute eggs with flaxseed meal mixed with water or commercial egg replacers suitable for baking.

Final Thoughts

This traditional vanilla extract (alcohol-free)-soaked fruit cake is not only rich and delicious but also versatile. Feel free to customize it with your favorite fruits or nuts. Its lasting flavors make it perfect for holidays or special occasions. Give this recipe a try; you won’t be disappointed!