1½cupChopped Fruits (Raisins, Prunes, Cherries, Apricots, Figs, and Pineapples)192gm
2tablespoonWhole Milkcan replace with 2% milk or Almond Milk
Sugar Glaze
1cupGranulated sugar
2tablespoonWhole Milk
1teaspoonPure Vanilla Extract
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INSTRUCTIONS
Preheat the oven to 350F or 180C. Grease a loaf tin with cooking spray and line with parchment paper. In a large bowl, whisk together the AP Flour, Baking Soda, Baking Powder, and spices - Ground Cinnamon, Ground Nutmeg, Ground Ginger, and Ground Cloves.
In the same bowl, pour the wet ingredients - Molasses, Granulated sugar, melted butter, and vanilla extract. Combine everything using a wooden spatula. Now throw in the chopped fruits and the milk and stir until combined. The fruitcake batter should be thick and falling off from the spoon.
Pour the Fruitcake Batter into the baking dish. Bake the Fruitcake for 50 minutes or until a toothpick inserted in the center come out clean.Make a sugar glaze for the fruitcake by combining the granulated sugar with a splash of milk and a drop of vanilla extract.
After the fruitcake is baked, cool it down and frost it with the sugar glaze. Cut into slices and serve!
Video
Notes
You can store this fruitcake on the counter for 1 week.
To freeze this loaf cake, wrap it up tightly using aluminum foil or plastic foil and store it in the freezer. This will stay good for up to 1 month.
You can also, cover and refrigerate this fruitcake for 1 week.
Nutrition
Nutrition Facts
Super Moist Spiced Fruitcake Recipe
Amount Per Serving
Calories 92
* Percent Daily Values are based on a 2000 calorie diet.
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