Never Fail Fruit Cake

Ingredients and Weight:

• 1 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup chopped dried cranberries
• 1 cup chopped dried cherries
• 1 cup chopped walnuts
• 1/2 cup chopped candied orange peel
• 1/2 cup chopped candied lemon peel
• 1/4 cup apple juice

Preparation Time:

30 minutes

Cooking Time:

60 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease and flour a 9x13-inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time.
4. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Add the dry ingredients to the wet ingredients, alternating with the apple juice. Mix until just combined.
6. Stir in the dried cranberries, cherries, walnuts, orange peel, and lemon peel.
7. Pour the batter into the prepared pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan before slicing and serving.

Nutritional Information:

• Calories: 240 per slice
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 75mg
• Sodium: 140mg
• Carbohydrates: 35g
• Sugar: 20g
• Protein: 3g

Dish Characteristics:

• Rich and flavorful
• Moist and dense
• Studded with dried fruit and nuts
• Perfect for holiday gatherings

User Comments:

• "This fruitcake is the best I've ever had! It's so moist and flavorful, and the dried fruit and nuts add a great texture." - Sarah M.
• "I'm not usually a fan of fruitcake, but this recipe changed my mind. It's delicious and not too sweet." - John D.
• "This is a must-bake for the holidays! It's easy to make and always a crowd-pleaser." - Mary H.

Special Precautions and Tips:

• If you don't have candied orange or lemon peel, you can substitute chopped dried orange or lemon zest.
• To make the cake ahead of time, bake it as directed and then wrap it tightly in plastic wrap. It will keep at room temperature for up to 3 days.
• To store the cake longer, wrap it tightly in plastic wrap and freeze it for up to 2 months. Thaw overnight in the refrigerator before serving.