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

A Traditional vanilla extract (alcohol-free)-soaked fruit cake is the perfect dessert for any special occasion, from holiday gatherings to family celebrations. This rich and moist cake is filled with delightful dried fruits, candied ginger, and nuts. The unique twist comes from soaking it in a delicious vanilla extract (alcohol-free) syrup, making it an irresistible treat that everyone will love.

Why You’ll Love This Recipe

• Moist and Flavorful: The combination of soaked dried fruits and spices creates a cake that’s bursting with flavor.
• Versatile for Occasions: Perfect for holidays, birthdays, or as a sweet gift to friends and family.
• Easy to Make: Simple instructions ensure that even novice bakers can create this delightful dessert.
• Customizable Ingredients: Feel free to swap out the nuts or dried fruits based on your preference.

Tools and Preparation

To make your baking experience smooth and enjoyable, gather the necessary tools before you start. Having everything ready will streamline your cooking process.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups
• Whisk
• Rubber spatula
• Cake pan (9-inch round)
• Parchment paper

Importance of Each Tool

• Mixing bowls: Essential for combining ingredients uniformly without mess.
• Cake pan: A good quality pan ensures even baking for a perfectly shaped fruit cake.
• Rubber spatula: Ideal for folding in ingredients gently without deflating the 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 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

For the Soaking Syrup:

• 1/4 cup dark vanilla extract (alcohol-free) or apple juice (plus extra for soaking)
• Zest of one orange
• 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 well.

Step 2: Soak the Fruits

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

Step 3: Mix Dry Ingredients

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

Step 4: Cream Butter and Sugar

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

Step 5: Combine Mixtures

Gradually add the dry ingredients to the butter mixture while alternating with milk. Start with dry ingredients and finish with them to maintain texture.

Step 6: Fold in Fruits and Nuts

Gently fold in the soaked fruits and chopped nuts until just combined. Be careful not to overmix.

Step 7: Bake

Pour the batter into the prepared pan. Bake for 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 Soaking Syrup

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

Step 9: Soak Cake

Once baked, let the cake cool completely. Poke holes all over it using a skewer or toothpick. Pour the syrup over it evenly. Wrap it in parchment paper followed by plastic wrap and let rest for at least 24 hours before serving for best flavor.

Enjoy your homemade Traditional vanilla extract (alcohol-free)-soaked fruit cake, perfect for sharing during festive celebrations!

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

Serving a Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake is an opportunity to impress your guests with delightful pairings. Here are some creative ways to serve this festive dessert.

Pair with Whipped Cream

• Light and airy whipped cream adds a smooth texture that complements the rich fruit cake.

Serve with Vanilla Ice Cream

• A scoop of vanilla ice cream provides a cool contrast, elevating the flavors of the cake.

Top with Fresh Berries

• Fresh berries, like raspberries or strawberries, bring a tartness that balances the sweetness of the cake.

Drizzle with Warm Citrus Sauce

• A warm citrus sauce made from orange juice and zest enhances the fruity notes in the cake beautifully.

Accompany with Hot Tea or Coffee

• The warmth of tea or coffee pairs perfectly, creating a comforting experience for your guests.

Present with Cheese Platter

• A selection of mild cheeses can provide a savory option that contrasts well with the cake’s sweetness.

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, consider these helpful tips.

• Use Fresh Ingredients: Ensure all dried fruits and spices are fresh for maximum flavor.
• Properly Soak Fruits: Letting the dried fruits soak long enough will enhance their flavor and moisture content.
• Monitor Baking Time: Keep an eye on your cake; every oven is different. Use a toothpick to check for doneness.
• Cool Completely Before Serving: This allows flavors to meld and makes slicing easier.
• Wrap for Storage: If not serving immediately, wrap tightly in plastic wrap to keep it moist.
• Consider Adding Nuts: Chopped nuts not only add texture but also contribute additional flavors and nutrients.

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 fantastic options to consider.

1. Chai Spiced Tea
   A warm chai spiced tea offers aromatic spices that complement the flavors of the fruit cake beautifully.

2. Citrus Salad
   A refreshing citrus salad made with oranges and grapefruit can cleanse the palate between bites.

3. Cheese Board
   Include soft cheeses like brie or camembert along with crackers for a savory balance against the sweet cake.

4. Spiced Apple Compote
   This warm, spiced apple compote adds an extra layer of flavor that pairs well with the richness of the cake.

5. Gingerbread Cookies
   Serve alongside gingerbread cookies for an extra touch of festive flavors during holiday gatherings.

6. Roasted Nuts
   Offer a bowl of roasted nuts as a crunchy side that contrasts nicely with the moist texture of the fruit cake.

7. Chocolate Fondue
   Provide chocolate fondue for dipping fruits or marshmallows, adding decadence to your dessert spread.

8. Fruit Sorbet
   A light fruit sorbet acts as a palate cleanser while adding a refreshing element after each slice of cake.

Common Mistakes to Avoid

Baking the perfect Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake can be tricky. Here are some common mistakes to watch out for:

• Skipping the soaking step: Not allowing the dried fruits to soak in orange juice and vanilla extract can result in a less flavorful cake. Always give them at least 30 minutes to absorb the flavors.

• Not measuring ingredients accurately: Using incorrect measurements, especially for flour and sugar, can affect the cake’s texture. Use measuring cups and spoons for accuracy.

• Overmixing the batter: Mixing too much can lead to a dense cake. Gently fold in the ingredients until just combined for a light and moist texture.

• Ignoring oven temperatures: Every oven is different, so baking times may vary. Keep an eye on your cake and test it with a toothpick to ensure it’s done.

• Forgetting to cool properly: Letting the cake cool completely before pouring the syrup over it is essential for flavor absorption. Be patient for best results.

• Not customizing flavorings: This recipe allows for variations. Feel free to experiment with different dried fruits or spices to suit your taste!

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• The cake will last up to 2 weeks in the refrigerator.
• Make sure it’s completely cool before wrapping it up.

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

• Wrap tightly in plastic wrap, then place in a freezer-safe bag.
• It can be frozen for up to 3 months.
• Thaw in the refrigerator overnight before serving.

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

• Oven: Preheat your oven to 300°F (150°C). Wrap the cake in foil and heat for about 15-20 minutes.
• Microwave: Place a slice on a microwave-safe plate and heat for 10-15 seconds.
• Stovetop: Heat slices in a pan over low heat until warmed through, about 2-3 minutes per side.

Frequently Asked Questions

If you have questions about making this Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake, we’ve got answers!

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

Adding soaked dried fruits and using butter helps keep this fruit cake moist. Be sure not to skimp on soaking time!

Can I substitute other fruits?

Yes! You can use other dried fruits like figs or cranberries depending on your preference. Just maintain the total amount of dried fruit.

How long does this cake last?

This cake stays fresh in the refrigerator for up to two weeks, making it perfect for holiday gatherings!

Can I make this recipe gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free blend designed for baking.

What should I serve with my fruit cake?

This cake pairs wonderfully with whipped cream or a dollop of yogurt. Enjoy it as is or jazz it up with toppings!

Final Thoughts

The Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake is a delightful treat that offers rich flavors and moist texture, perfect for any festive occasion. Its versatility allows you to customize with various fruits and spices, making it suitable year-round. We encourage you to try making this traditional favorite—your friends and family will love it!

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Traditional Vanilla Extract (Alcohol-Free)-Soaked Fruit Cake

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

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Description

Indulge in the festive delight of our Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake, a rich and moist dessert perfect for any celebration. This cake is packed with a vibrant mix of dried fruits, candied ginger, and nuts, all lovingly soaked in a luscious alcohol-free vanilla syrup that elevates its flavors. Whether you’re hosting a holiday gathering or looking for a sweet gift, this easy-to-make fruit cake promises to impress your guests with its deliciously spiced aroma and delightful texture. With customizable ingredients, you can personalize it to suit your taste preferences, making it a versatile treat for any occasion.

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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 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 (alcohol-free)
• 1/2 cup orange juice
• 1/4 cup dark vanilla extract (alcohol-free) or apple juice (plus extra for soaking)
• Zest of one orange
• 1 tablespoon honey
• 1/4 cup milk
• 1 tablespoon sugar

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Instructions

1. Preheat your oven to 325°F (165°C). Line and grease a 9-inch round cake pan with parchment paper.
2. In a bowl, soak the dried fruits and candied ginger in orange juice and vanilla extract (alcohol-free) for at least 30 minutes.
3. In another bowl, whisk together flour, baking powder, salt, and spices.
4. Cream the unsalted butter and brown sugar until fluffy. Add eggs one at a time along with vanilla extract and orange zest.
5. Gradually add the dry ingredients alternating with milk until just combined.
6. Gently fold in the soaked fruits and nuts.
7. Pour the batter into the prepared pan and bake for 1½ to 2 hours until done.
8. For the soaking syrup, combine dark vanilla extract (alcohol-free) with honey and sugar in a saucepan; heat until dissolved.
9. Once cooled, poke holes in the cake and pour syrup evenly over it; wrap tightly and let rest for at least 24 hours before serving.

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

Nutrition

• Serving Size: 1 slice (75g)
• Calories: 290
• Sugar: 22g
• Sodium: 80mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg