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

A traditional vanilla extract (alcohol-free)-soaked fruit cake is a delightful treat perfect for various celebrations. With its rich flavors and moist texture, this cake will surely impress your guests at holiday gatherings or special occasions. The combination of dried fruits, candied ginger, and nuts soaked in a luscious vanilla syrup creates a unique flavor profile that sets it apart. Whether served as a dessert or enjoyed with tea, this fruit cake is an enduring classic.

Why You’ll Love This Recipe

• Deliciously Moist: The soaking process makes this fruit cake incredibly moist, ensuring every bite is packed with flavor.
• Versatile Treat: Perfect for holidays, birthdays, or just a cozy afternoon snack with tea.
• Easy to Follow: Step-by-step instructions make it accessible for bakers of all skill levels.
• Customizable Ingredients: Feel free to swap in your favorite dried fruits and nuts for personalized flavor.
• Make Ahead Delight: This cake gets better with time, making it an ideal make-ahead dessert.

Tools and Preparation

To prepare your traditional vanilla extract (alcohol-free)-soaked fruit cake efficiently, gather the necessary tools before starting. This will streamline your baking process and ensure you have everything you need at hand.

Essential Tools and Equipment

• 9-inch round cake pan
• Parchment paper
• Mixing bowls
• Whisk
• Electric mixer
• Rubber spatula
• Small saucepan

Importance of Each Tool

• Electric mixer: Helps achieve a light and fluffy mixture when creaming butter and sugar together.
• Mixing bowls: Essential for keeping ingredients organized as you combine them step by step.

Ingredients

For the Fruit Mixture

• 1 1/2 cups mixed dried fruits (raisins, currants, chopped dates, apricots)
• 1 cup candied ginger, finely chopped

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 Soaking Syrup

• 1/2 cup orange juice
• 1/4 cup dark vanilla extract (alcohol-free) or apple juice (plus extra for soaking)
• 1 tablespoon honey
• 1/4 cup milk
• 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 ensure easy release after baking.

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 this mixture soak for at least 30 minutes to absorb all the flavors.

Step 3: Prepare Dry Ingredients

In another bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ground cloves until well combined. This step incorporates air into your dry mix for a lighter cake.

Step 4: Cream Butter and Sugar

In a mixing bowl, beat the softened butter and brown sugar until light and fluffy. Add each egg one at a time while mixing well after each addition. Stir in the vanilla extract and orange zest next.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture. Alternate adding milk as you combine them. Start with dry ingredients and end with them to maintain proper consistency.

Step 6: Fold in Fruits and Nuts

Gently fold in the soaked fruits and nuts into the batter until just combined. Be careful not to overmix as this can lead to a dense cake.

Step 7: Bake Your 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 it browns too quickly on top, cover loosely with foil.

Step 8: Prepare Soaking Syrup

While your cake bakes, combine dark vanilla extract (alcohol-free), honey, and sugar in a small saucepan over low heat until dissolved. Allow it to thicken slightly before removing from heat.

Step 9: Soak Cake After Baking

Once baked, let your cake cool completely. Poke holes all over its surface using a skewer or fork. Pour the syrup evenly over the cooled cake. Wrap tightly in parchment followed by plastic wrap and let rest for at least 24 hours before serving for best flavor enhancement.

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

Serving a Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake is an excellent way to delight your guests during celebrations. With its rich flavors and moist texture, this cake pairs beautifully with various accompaniments.

Classic Cream Cheese Frosting

• A smooth and tangy cream cheese frosting adds a delicious contrast to the sweetness of the fruit cake. Spread it generously on top or serve it on the side.

Whipped Coconut Cream

• Light and fluffy whipped coconut cream offers a dairy-free option that complements the cake’s richness. Add a touch of vanilla for extra flavor.

Fresh Berries

• Serve fresh berries like strawberries, raspberries, or blueberries alongside slices of the fruit cake for a refreshing burst of flavor and color.

Vanilla Ice Cream

• A scoop of creamy vanilla ice cream on the side creates a delightful temperature contrast and enhances the overall dessert experience.

Citrus Glaze

• Drizzle a citrus glaze made from orange juice and powdered sugar over the cake for added sweetness and a zesty finish that brightens each bite.

Tea or Coffee

• Pair slices of your fruit cake with a warm cup of tea or coffee. The aromatic beverages elevate the flavors of the cake, making for an enjoyable afternoon treat.

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

Perfecting your Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake will ensure it’s moist, flavorful, and a hit at any gathering. Here are some tips to help you achieve cake perfection.

• Use Fresh Ingredients: Ensure that your dried fruits, nuts, and spices are fresh for optimal flavor. Stale ingredients can dull the taste of your cake.
• Soak Fruits Properly: Letting your dried fruits soak in orange juice and vanilla extract (alcohol-free) for at least 30 minutes allows them to plump up and infuse moisture into the cake.
• Check Baking Time: Ovens can vary greatly in temperature; check your cake after 1 hour to ensure it doesn’t overbake. Adjust baking times accordingly for perfect results.
• Wrap for Moisture: After baking, wrap your cooled cake tightly in parchment paper and plastic wrap. This helps retain moisture while it rests before serving.
• Flavor Infusion: Poke holes in the cooled cake before pouring syrup over it. This step allows more syrup to seep in, enhancing flavor throughout.
• Rest Before Serving: Allowing your fruit cake to rest for at least 24 hours before serving enhances its flavors as they meld together beautifully.

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 delightful options to consider:

1. Citrus Salad
   A refreshing mix of citrus fruits like oranges, grapefruits, and mandarins provides a light counterpart to the rich fruit cake.
2. Spiced Nuts
   Roasted spiced nuts add crunch and flavor complexity that complements the moistness of the fruit cake perfectly.
3. Cheese Platter
   A selection of mild cheeses such as brie or goat cheese balances sweetness with savory notes, creating an interesting flavor profile.
4. Fruit Compote
   Serve warm fruit compote made from apples or pears drizzled with honey; it’s both sweet and tangy, enhancing each slice of fruit cake.
5. Yogurt Parfait
   Layered yogurt with granola and fresh fruits creates a wholesome side dish that can be enjoyed alongside slices of fruit cake for breakfast or brunch.
6. Chai Spiced Tea
   A warm cup of chai spiced tea offers aromatic spices that harmonize well with the flavors in your fruit cake while providing a comforting drink option.
7. Caramel Sauce
   Drizzling homemade caramel sauce over slices adds an extra layer of decadence that pairs beautifully with traditional flavors in the fruit cake.
8. Almond Biscotti
   Crunchy almond biscotti serve as delightful dippers alongside coffee or tea while providing texture that contrasts nicely with soft fruit cake slices.

Common Mistakes to Avoid

When making your Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake, it’s easy to make a few common mistakes. Here are some tips to help you achieve the best results.

• Incorrect measurements: Using the wrong amounts of ingredients can lead to a dry or overly dense cake. Always measure carefully with standard measuring cups and spoons.
• Skipping the soaking step: Not soaking the dried fruits and candied ginger can result in a less flavorful cake. Make sure to soak them for at least 30 minutes for optimal taste and moisture.
• Not checking oven temperature: An inaccurate oven temperature can cause uneven baking. Use an oven thermometer to ensure your oven is set to the correct temperature.
• Overmixing batter: Mixing too vigorously can lead to a tough cake. Mix just until ingredients are combined for a tender crumb.
• Underbaking or overbaking: Not baking long enough or too long can ruin the texture of your cake. Always test with a toothpick in the center; it should come out clean when done.

Storage & Reheating Instructions

Refrigerator Storage

• Store your fruit cake in an airtight container.
• It will last up to two weeks in the refrigerator, maintaining its moisture and flavor.

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

• Wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container.
• The cake can be frozen for up to three months.

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

• Oven: Preheat to 350°F (175°C) and warm slices on a baking sheet for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for 15-20 seconds until warm.
• Stovetop: Place slices in a skillet over low heat, flipping occasionally until warmed through.

Frequently Asked Questions

What makes this Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake special?

This cake stands out due to its rich flavor profile from various dried fruits, candied ginger, and nuts, all enhanced by the use of alcohol-free vanilla extract.

Can I customize the dried fruits used?

Absolutely! You can substitute any of your favorite dried fruits like cranberries or figs. Just ensure they are well-chopped for even distribution.

How do I know when the cake is done baking?

The cake is ready when a toothpick inserted into the center comes out clean. If it browns too quickly, cover it with foil.

Is there a non-dairy option available for this recipe?

Yes! You can replace unsalted butter with plant-based butter or coconut oil and use plant-based milk instead of regular milk.

How should I serve this fruit cake?

The Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake is perfect on its own or served with whipped cream or ice cream for added indulgence.

Final Thoughts

This Traditional vanilla extract (alcohol-free)-Soaked Fruit Cake is not only rich and flavorful but also versatile enough for any occasion. Feel free to customize it with various nuts or dried fruits based on your preferences. Try this delightful recipe, and enjoy sharing it during festive gatherings!

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, a perfect centerpiece for any celebration. This moist cake is brimming with a harmonious blend of dried fruits, candied ginger, and nuts, all soaked in a luscious vanilla syrup that enhances its rich taste. Ideal for holiday gatherings or cozy afternoons with tea, this fruit cake is not just a dessert; it’s a cherished tradition. With easy-to-follow instructions and customizable ingredients, you can create a unique version that reflects your personal taste. Whether served plain or dressed up with toppings like cream cheese frosting or fresh berries, this cake is sure to impress your guests.

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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 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)
• Zest of one orange
• 1/2 cup orange juice
• 1/4 cup apple juice (for soaking)
• 1 tablespoon honey
• 1/4 cup milk
• 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. Soak mixed dried fruits and candied ginger in orange juice and vanilla extract for at least 30 minutes.
3. In a bowl, whisk together flour, baking powder, salt, and spices.
4. Cream softened butter and brown sugar until fluffy. Add eggs one at a time, then stir in vanilla extract and orange zest.
5. Gradually mix in dry ingredients with alternating milk until combined.
6. Fold in soaked fruits and nuts gently.
7. Pour batter into prepared pan and bake for 1½ to 2 hours or until a toothpick comes out clean.
8. Prepare soaking syrup by heating vanilla extract (alcohol-free), honey, and sugar until dissolved.
9. After cooling the cake completely, poke holes on the surface and pour the syrup evenly over it. Wrap tightly and let rest for at least 24 hours.

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

Nutrition

• Serving Size: 1 slice (75g)
• Calories: 290
• Sugar: 22g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg