The Claxton Fruit Cake Recipe, a beloved traditional treat, has warmed the hearts and homes of many, especially during festive seasons.
This dense, moist cake is packed with rich fruits and nuts, offering a burst of flavors with every bite.
It’s more than just a dessert; it’s a piece of culinary heritage that has been passed down through generations.
Today, I’ll guide you through making your own Claxton Fruit Cake, ensuring that this holiday staple can grace your table with its delightful presence.
Share personal experience
Last Christmas, I decided to try my hand at making a Claxton Fruit Cake from scratch.
It was a joyful experiment that filled my kitchen with divine aromas and even brought a nostalgic tear to my eye. It was like tasting a slice of history!
Equipment List
- Large mixing bowl
- Wooden spoon
- Measuring cups and spoons
- Baking pan (9×5-inch loaf pan)
- Parchment paper
- Oven
- Cooling rack
Ingredients List
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/4 cup molasses
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup milk
- 1/2 cup brandy (optional)
- 2 cups mixed dried fruits (raisins, currants, chopped dates)
- 1 cup mixed nuts (chopped walnuts and pecans)
- 1 cup candied cherries, halved
- 1 cup candied pineapple, chopped
Claxton Fruit Cake Recipe – Step by Step Preparation
- Preheat your oven to 300°F (150°C) and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the molasses.
- In another bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, and nutmeg. Gradually add to the creamed mixture alternately with milk, starting and ending with the flour mixture.
- Fold in the brandy if using, then add the dried fruits, nuts, candied cherries, and pineapple, mixing until well incorporated.
- Pour the batter into the prepared pan and bake for about 2 hours, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips For Success
- Ensure all ingredients are at room temperature to achieve a smooth batter.
- Soak the dried fruits in brandy or juice overnight for extra juiciness.
- Wrap the cake in a liquor-soaked cloth before storing to enhance flavor.
- Use high-quality candied fruits for the best taste and texture.
- Do not overmix the batter; stir just until the ingredients are combined.
Variations
- Chocolate Chip Claxton Cake: Add 1 cup of chocolate chips to the batter for a chocolaty twist.
- Vegan Claxton Cake: Substitute eggs with flax eggs and butter with coconut oil.
- Gluten-Free Version: Use gluten-free flour instead of all-purpose flour.
- Tropical Fruit Cake: Incorporate dried tropical fruits like mango and papaya instead of traditional choices.
- Spiced Rum Cake: Replace brandy with spiced rum for a different flavor profile.
Conclusion
Creating your own Claxton Fruit Cake Recipe is a rewarding experience that brings a touch of warmth and tradition to any occasion.
This cake not only serves as a delicious treat but also as a bridge to cherished memories and shared moments.
Enjoy baking, and more importantly, enjoy every slice of your homemade masterpiece!
FAQs
Can I freeze Claxton Fruit Cake?
Yes, Claxton Fruit Cake freezes well. Wrap the cake tightly in plastic wrap and then in foil to protect it from freezer burn.
When ready to serve, thaw the cake at room temperature for several hours or overnight.
How long does a Claxton Fruit Cake last?
When stored properly in an airtight container, a Claxton Fruit Cake can last several months.
For extended preservation, you can wrap the cake in alcohol-soaked linen and store it in a cool, dry place. The alcohol helps prevent spoilage and enhances the flavor over time.
Claxton Fruit Cake Recipe
Equipment
- Large mixing bowl
- Wooden spoon
- Measuring cups and spoons
- Baking pan (9×5-inch loaf pan)
- Parchment paper
- Oven
- Cooling rack
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 3 large eggs
- 1/4 cup molasses
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup milk
- 1/2 cup brandy optional
- 2 cups mixed dried fruits raisins, currants, chopped dates
- 1 cup mixed nuts chopped walnuts and pecans
- 1 cup candied cherries halved
- 1 cup candied pineapple chopped
Instructions
- Preheat your oven to 300°F (150°C) and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the molasses.
- In another bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, and nutmeg. Gradually add to the creamed mixture alternately with milk, starting and ending with the flour mixture.
- Fold in the brandy if using, then add the dried fruits, nuts, candied cherries, and pineapple, mixing until well incorporated.
- Pour the batter into the prepared pan and bake for about 2 hours, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
- Ensure all ingredients are at room temperature to achieve a smooth batter.
- Soak the dried fruits in brandy or juice overnight for extra juiciness.
- Wrap the cake in a liquor-soaked cloth before storing to enhance flavor.
- Use high-quality candied fruits for the best taste and texture.
- Do not overmix the batter; stir just until the ingredients are combined.