Jamie Oliver’s Fruit Cake Recipe

Jamie Oliver’s Fruit Cake is a modern twist on a beloved classic, offering a delightful balance of rich flavors, moist texture, and a heartwarming, festive feel that is perfect for any occasion. Whether you’re preparing for the holidays or simply craving a wholesome treat, this fruit cake is sure to impress your taste buds and leave a lasting impression.

What Is Jamie Oliver’s Fruit Cake

Jamie Oliver’s Fruit Cake is a delicious and indulgent dessert that combines a variety of dried fruits, nuts, and a splash of rich alcohol, all bound together with a moist, spiced batter. The cake is known for its deep flavor profile, which comes from the slow-steeping of the dried fruits in alcohol, often rum or brandy, before being baked to perfection.

Unlike traditional fruit cakes that can sometimes be overly dense, this recipe is lighter and more vibrant, with a balance of sweetness and spice. It’s a fantastic centerpiece for Christmas or any festive gathering, offering a touch of sophistication and warmth.

Jamie Oliver’s Fruit Cake Recipe

Ingredients Needed

To make Jamie Oliver’s Fruit Cake, you will need the following ingredients:

• Dried fruits: Typically, a mix of raisins, sultanas, currants, and dried apricots for texture and sweetness.
• Nuts: Walnuts and hazelnuts are common in the recipe, adding richness and crunch.
• Alcohol: Brandy or rum is often used to steep the dried fruits, giving the cake a rich, warming flavor.
• Butter: Unsalted butter helps provide the rich, moist texture in the cake.
• Dark brown sugar: This gives the cake its signature deep, caramel-like sweetness.
• Eggs: To bind the ingredients and add moisture.
• Self-raising flour: For the cake’s structure and lightness.
• Spices: Ground cinnamon, ginger, and cloves are often used to infuse the cake with a cozy, warming aroma.
• Zest of orange and lemon: To add a fresh, citrusy contrast to the deep sweetness of the fruit and spices.
• Baking soda: For leavening and helping the cake rise.
• A pinch of salt: To balance the flavors.

Equipment Needed

To make this cake, you’ll need the following kitchen tools:

• Mixing bowls: For combining the dry and wet ingredients separately.
• Electric mixer or whisk: To beat the butter and sugar, and later the eggs, for a smooth batter.
• Measuring cups and spoons: To ensure accuracy in your ingredients.
• Wooden spoon or spatula: For gently folding in the flour and fruit mixture.
• Loaf or round cake pan: For baking the cake; Jamie Oliver often recommends lining the pan with parchment paper to prevent sticking.
• Oven: Of course, you’ll need an oven preheated to the appropriate temperature, generally around 160°C (325°F).
• Cooling rack: To allow the cake to cool evenly once out of the oven.

How To Make Jamie Oliver’s Fruit Cake?

1. Prepare the dried fruits: Start by soaking the dried fruits in alcohol, like rum or brandy, for at least 6 hours or overnight. This step not only softens the fruits but infuses them with a rich flavor.
2. Preheat the oven and prepare the pan: Preheat your oven to 160°C (325°F) and line your cake pan with parchment paper to avoid sticking.
3. Cream the butter and sugar: In a large bowl, beat the unsalted butter and dark brown sugar together until light and fluffy. This should take about 4-5 minutes.
4. Add the eggs and zest: Add the eggs one at a time, beating well after each addition. Then mix in the freshly grated zest of the orange and lemon.
5. Incorporate the dry ingredients: In another bowl, sift together the flour, baking soda, and spices (cinnamon, ginger, and cloves). Gradually fold the dry ingredients into the wet mixture, adding a pinch of salt as you go.
6. Add the soaked fruits and nuts: Fold in the soaked dried fruits, along with any liquid they were soaked in, and the chopped nuts.
7. Bake the cake: Spoon the batter into your prepared cake pan, smoothing the top. Bake for about 1.5 to 2 hours, or until the cake is firm to the touch and a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover it with aluminum foil to prevent burning.
8. Cool and store: Let the fruit cake cool in the pan for 15 minutes before transferring it to a cooling rack. Jamie Oliver recommends allowing the cake to mature for a few days wrapped in parchment paper and foil, which allows the flavors to develop further.

Expert Tips

• Fruit soaking: The longer you soak your dried fruits in alcohol, the richer the flavor. A few days is ideal, but even a few hours can make a difference.
• Alternatives to alcohol: If you prefer a non-alcoholic version, try using fruit juice (like apple or orange juice) as a soak for the dried fruits. This will still provide moisture and flavor, but with a lighter touch.
• Storage: This cake keeps well for weeks when wrapped properly in parchment paper and foil. It even improves in flavor as it ages.
• Adding alcohol after baking: To enhance the flavor, you can brush the cake with a little extra brandy or rum after it has cooled, which helps to lock in the moisture and flavor over time.
• For extra richness: Consider adding a spoonful of honey or golden syrup to the batter for a deeper sweetness and a hint of floral flavor.

Jamie Oliver’s Fruit Cake offers a delightful twist on the traditional, with its rich blend of dried fruits, nuts, and warming spices. Perfect for holiday gatherings or as a sweet treat year-round, this cake is a must-try for anyone who appreciates a well-crafted dessert.

With its perfect balance of moistness and flavor, it’s sure to become a family favorite. The recipe is forgiving and versatile, allowing for a variety of substitutions and variations to suit personal tastes, but always delivering an unforgettable experience.

Easy Recipe Variations For Jamie Oliver’s Fruit Cake

Jamie Oliver’s fruit cake recipe is a fantastic base that can be adjusted in numerous ways to suit different tastes, dietary preferences, or available ingredients. Here are some easy variations to personalize your fruit cake and give it a unique twist:

1. Add Different Dried Fruits

• Tropical Twist: If you want to take your fruit cake to warmer regions, try replacing some of the traditional dried fruits with tropical options such as dried mango, pineapple, or papaya. These fruits bring a bright, exotic flavor that complements the rich spices of the cake.
• Berry Medley: Swap out the raisins and currants for a blend of dried cranberries, blueberries, and cherries. The tartness of the berries will provide a nice contrast to the sweetness of the cake.

2. Incorporate Different Nuts

• Toasted Almonds or Hazelnuts: For a different texture, try replacing walnuts with toasted almonds or hazelnuts. Their delicate flavor adds an extra layer of depth to the cake.
• Pistachios: For a more festive flair, pistachios add both color and a slightly nutty flavor that’s less earthy than walnuts.

3. Spice Variations

• Ginger Kick: Add a teaspoon of ground ginger or even some freshly grated ginger to elevate the warmth of the cake. This will pair wonderfully with the dried fruits and give the cake a cozy, spiced profile.
• Citrus Zest: Incorporate the zest of an orange or lemon to add a refreshing burst of citrusy brightness, which can cut through the richness of the cake’s heavier elements.

4. Change The Liquor

• Rum or Bourbon: While traditional fruit cakes are often soaked in brandy, rum or bourbon offers a deep, oaky flavor with notes of caramel that beautifully complements the sweetness of the dried fruit.
• Apple Cider: If you’re avoiding alcohol, apple cider is a fantastic alternative. It brings a fruity yet tangy depth to the fruit cake.

5. Vegan Or Gluten-Free Version

• Vegan Substitutes: To make the cake vegan, simply swap out the butter with coconut oil or a plant-based butter alternative and use a flax or chia egg substitute.
• Gluten-Free Option: Use a gluten-free flour blend instead of regular flour. Many blends include a mix of rice flour, potato starch, and tapioca flour, which works well in fruit cakes.
• Flaxseed or Chia for Eggs: For binding, replace the eggs with flax or chia eggs. Mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water, and let it sit for 5-10 minutes to thicken before using.

These variations provide an excellent starting point to make Jamie Oliver’s fruit cake uniquely yours, whether you’re looking for a festive, tropical treat or a healthier, vegan-friendly option.

Best Practices To Store Leftovers

Storing leftover fruit cake properly is essential to maintaining its flavor and texture over time. Here’s how you can store your fruit cake effectively:

1. Wrap It Up Properly

• Plastic Wrap: After the cake has cooled, wrap it tightly in plastic wrap to prevent air from drying it out. This also helps retain its moisture.
• Aluminum Foil: You can also use aluminum foil to wrap the cake, but make sure it’s sealed well to avoid exposure to air.

2. Use An Airtight Container

• Place the wrapped fruit cake inside an airtight container. This provides an extra layer of protection from both air and contaminants, ensuring the cake stays fresh for longer.

3. Refrigeration For Longer Shelf Life

• Refrigerate if Needed: If you plan on keeping the fruit cake for more than a week, it’s best to refrigerate it. The cold helps prevent the growth of mold while preserving the cake’s flavor. Just make sure it’s wrapped well to prevent it from absorbing any fridge odors.
• No Refrigeration for Short-Term Storage: If you’re eating the cake within a few days, you can leave it at room temperature in a cool, dry place.

4. Freezing The Cake

• For long-term storage, freezing is an excellent option. Once wrapped in plastic wrap and aluminum foil, place the fruit cake in a freezer-safe bag or container. You can freeze it for up to 3 months.
• Thawing: To thaw, remove it from the freezer and let it come to room temperature slowly, keeping the wrapping intact until it has fully thawed. This helps retain moisture.

5. Moistening The Cake

• If your cake starts to dry out, you can rehydrate it by brushing it lightly with a bit of alcohol (like rum or brandy) or fruit juice. This will help bring back some of the moistness and enhance its flavor.

By following these storage practices, you can extend the life of your delicious fruit cake and continue to enjoy it for weeks or even months after baking.

What Goes Well With Fruit Cake?

Fruit cake, with its rich combination of dried fruits, nuts, and spices, is quite versatile when it comes to pairing. Here are some delicious ideas to complement the cake:

1. Cheese Pairings

• Aged Cheddar: The sharp, salty flavor of aged cheddar provides a perfect contrast to the sweet and dense fruit cake. The combination of creamy and crumbly textures works beautifully.
• Brie or Camembert: For a more decadent pairing, a creamy, soft cheese like brie or camembert is an indulgent choice that enhances the richness of the cake.
• Goat Cheese: The tanginess of goat cheese can balance out the sweetness of the fruit cake, creating a delightful contrast of flavors.

2. Spiced Tea Or Coffee

• Chai Tea: A warm, spiced chai tea can complement the flavors in a fruit cake, especially if you’ve added spices like cinnamon and nutmeg.
• Espresso or Strong Coffee: A rich cup of espresso or dark roast coffee pairs well with fruit cake, as the bitterness cuts through the sweetness, creating a balanced flavor profile.

3. Alcoholic Beverages

• Port Wine: The rich, fruity flavors of port wine work well with the dense fruitiness of the cake, and it brings out the cake’s spiced notes.
• Mulled Wine: A warm cup of mulled wine, full of spices and fruit flavors, is another excellent pairing that enhances the festive feel of the fruit cake.

4. Fresh Fruit

• Citrus Slices: A few slices of orange or grapefruit can bring a refreshing zest to balance the richness of the fruit cake.
• Berries: Fresh berries like raspberries, blackberries, or strawberries offer a tart, juicy counterpoint to the dense sweetness of the cake.

5. Whipped Cream Or Custard

• Whipped Cream: A dollop of lightly sweetened whipped cream can add a light, airy contrast to the heaviness of fruit cake.
• Vanilla Custard: For a more indulgent option, serve your fruit cake with warm vanilla custard, which adds a velvety texture that complements the cake’s richness.

Conclusion

Fruit cake, whether traditional or with creative variations, is a holiday favorite that brings together a medley of flavors, textures, and rich aromas. From making simple adjustments to Jamie Oliver’s fruit cake recipe to storing your leftovers properly, there are plenty of ways to enjoy this cake over time.

Pairing it with complementary cheeses, beverages, and fruits further enhances the experience. By embracing these storage techniques and pairing suggestions, you can ensure your fruit cake remains a cherished treat, enjoyed long after it’s first made.

FAQs

What Are The Main Ingredients In Jamie Oliver’s Fruit Cake Recipe?

The main ingredients for Jamie Oliver’s fruit cake include a variety of dried fruits such as raisins, sultanas, and currants, along with fresh fruit like apples. It also calls for butter, dark brown sugar, flour, eggs, and a selection of spices like cinnamon, nutmeg, and ground ginger. Additionally, brandy is used to soak the fruit, adding flavor and moisture.

Can I Use A Different Type Of Alcohol Instead Of Brandy In Jamie Oliver’s Fruit Cake?

Yes, you can substitute brandy with other types of alcohol such as rum, whiskey, or even a dark beer. The alcohol is used to infuse the fruit with flavor, so feel free to experiment with what you prefer or have available.

How Long Should I Soak The Fruit In Brandy For Jamie Oliver’s Fruit Cake?

The fruit should be soaked in brandy for at least 12 hours or overnight to fully absorb the flavor. If you’re short on time, even a few hours will work, but longer soaking ensures a richer taste.

Can I Make Jamie Oliver’s Fruit Cake In Advance?

Yes, Jamie Oliver’s fruit cake can be made well in advance. In fact, it often improves in flavor after being stored for a few days or even a few weeks.

It is recommended to store it in an airtight container and keep it in a cool, dry place. You can also feed it with additional brandy every few days to keep it moist.

How Can I Make Jamie Oliver’s Fruit Cake Less Sweet?

To make the fruit cake less sweet, you can reduce the amount of sugar in the recipe or opt for a lighter sugar like golden syrup. You can also consider using less dried fruit or replacing some of the dried fruit with fresh fruit for a less sugary version.

Is It Necessary To Line The Cake Tin When Making Jamie Oliver’s Fruit Cake?

Yes, it is essential to line the cake tin with baking parchment when making Jamie Oliver’s fruit cake. This prevents the cake from sticking to the pan and ensures even cooking. It also helps with easy removal of the cake once it has cooled.

What Size Cake Tin Do I Need For Jamie Oliver’s Fruit Cake?

For Jamie Oliver’s fruit cake, a 20cm (8-inch) round cake tin is recommended. If you use a different size tin, adjust the baking time accordingly. Larger tins may require a longer baking time, while smaller tins will bake the cake more quickly.

Can I Use A Different Type Of Flour In Jamie Oliver’s Fruit Cake Recipe?

You can substitute regular all-purpose flour with other types of flour, such as gluten-free flour, if you have dietary restrictions. Just make sure to use a suitable flour blend designed for baking to maintain the cake’s texture.

How Can I Ensure That My Jamie Oliver Fruit Cake Is Perfectly Cooked?

To ensure your fruit cake is perfectly cooked, bake it on a low heat (around 140°C or 275°F) for a longer period, typically 2 to 2.5 hours. It is a good idea to check for doneness by inserting a skewer into the center of the cake-if it comes out clean, the cake is done.

Can I Freeze Jamie Oliver’s Fruit Cake?

Yes, you can freeze Jamie Oliver’s fruit cake. After it has cooled completely, wrap it tightly in cling film or aluminum foil and place it in an airtight container.

It can be frozen for up to 3 months. Thaw it at room temperature before serving.