Dried fruit cakes are one of the most polarizing recipes out there. It’s either a dense brick that sits heavy on the stomach, or something incredibly moist with aromas that intensify over the days. The difference between the two often comes down to a single poorly executed step.
Take it out of the oven and wait two minutes. The scent hits first — warm cinnamon, a hint of nutmeg, that slightly caramelized undertone rising from the pan. The crust takes on a golden brown hue, like light gingerbread, with a few fruits peeking through the surface, already glistening. When you cut the first slice, the crumb reveals itself as dense but not heavy, punctuated by pieces of melting fruit and nuts that crunch slightly under the knife. And the icing drips into the cracks, just liquid enough to seep everywhere.
