We’ve always been fans of the legendary Collins Street Bakery fruit cake, a timeless treat that’s charmed families for generations with its moist texture and burst of fruits. Originating from a beloved Texas bakery, this recipe brings that classic Southern charm right to your home kitchen.
It’s perfect for holidays or any gathering, where its rich flavors and easy prep make it a crowd-pleaser. We’ll guide you through creating this delightful cake that’s sure to become a staple in your baking repertoire.
Ingredients
As we delve into recreating the iconic Collins Street Bakery Fruit Cake, let’s gather the essential ingredients that contribute to its moist texture and rich, fruity flavors. We order these as they are typically used in the preparation process, from soaking the fruits to mixing the batter.
Fruits and Add-Ins
- 2 cups candied mixed fruits (chopped; these form the base of our fruit cake’s signature burst of sweetness and are soaked first to enhance moisture)
- 1 cup raisins (dark or golden; we recommend soaking them in brandy overnight for deeper flavor infusion)
- 1 cup dried cherries (pitted and halved; add a tart contrast that complements the cake’s overall profile)
- 1 cup chopped pecans (toasted lightly for 5 minutes; they provide a nutty crunch and are incorporated early for even distribution)
Dry Ingredients
- 2 cups all-purpose flour (sifted; this forms the structure of our cake and should be measured accurately for the perfect rise)
- 1 teaspoon baking powder (fresh to ensure our cake remains light and airy)
- 1 teaspoon ground cinnamon (a key spice that evokes the warm, Southern charm of the Collins Street Bakery original)
- ½ teaspoon ground nutmeg (freshly grated if possible; it adds a subtle depth that ties into the cake’s holiday essence)
- ½ teaspoon salt (enhances the flavors without overpowering them)
Wet Ingredients
- 1 cup unsalted butter (softened to room temperature; we use this as the fat base for a tender crumb)
- 1 cup granulated sugar (for the classic sweetness that balances the fruits’ tanginess)
- 4 large eggs (at room temperature; they help bind the mixture and add richness)
- ½ cup brandy or apple juice (used for soaking fruits; opt for brandy to mimic the bakery’s traditional Southern touch)
This selection ensures our Collins Street Bakery Fruit Cake remains authentic, with precise measurements for consistent results every time.
Equipment and Tools
Having gathered our essential ingredients for the Collins Street Bakery Fruit Cake, we now turn to the equipment and tools that ensure a seamless baking process. Selecting the right items not only streamlines preparation but also helps achieve that signature moist texture and rich flavor we’ve come to love.
To replicate this classic recipe accurately, we recommend the following key equipment. We’ve organized them into categories for clarity, emphasizing must-have items to avoid any baking mishaps.
- Mixing and Measuring Tools:
- Large mixing bowl (at least 4-quart capacity) for combining dry ingredients like flour and spices, ensuring even distribution.
- Medium mixing bowl for wet ingredients such as butter and eggs, allowing for thorough blending without overflow.
- Set of measuring cups and spoons for precise measurements of items like 2 cups of flour or 1 teaspoon of baking powder, which is crucial for consistent results.
- Preparation Tools:
- Electric mixer or sturdy whisk to cream the butter and sugar effectively, promoting the airy texture that defines our fruit cake.
- Sharp chef’s knife and cutting board for chopping nuts and fruits, such as the 1 cup of pecans, to achieve uniform pieces that enhance the cake’s fruity profile.
- Baking and Finishing Tools:
- 9×5 inch loaf pan or 8-inch round cake pan lined with parchment paper, ideal for baking the cake to perfection and preventing sticking.
- Oven thermometer to maintain accurate temperatures (typically 325°F for this recipe), as even a slight variance can affect the cake’s moisture.
- Cooling rack for allowing the baked cake to cool evenly, preserving its tender crumb.
In our experience, investing in quality tools like these not only simplifies the steps but also elevates the final product of the Collins Street Bakery Fruit Cake to bakery-level standards. Always check that your equipment is clean and in good condition before starting.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s guide you through preparing our Collins Street Bakery Fruit Cake with simple, step-by-step directions. We’ll ensure every detail helps you craft a cake with its iconic moist texture and rich, fruity flavor.
Prepare the Fruits
Before mixing, we prepare the fruits to enhance their flavors and ensure even distribution in the cake. Start by combining 2 cups of candied mixed fruits, 1 cup of raisins, and 1 cup of dried cherries in a large mixing bowl. Soak the raisins in ½ cup of brandy or apple juice for at least 30 minutes—or longer for deeper flavor—stirring occasionally to let the liquid infuse fully. Next, use a sharp chef’s knife to roughly chop 1 cup of pecans, aiming for pieces that are about ¼ inch for the perfect crunch that complements the cake’s soft crumb. This step not only tenderizes the fruits but also releases their natural sweetness, promising a burst of aroma that will make your kitchen smell irresistible.
Mix the Batter
With the fruits ready, we move on to mixing the batter, combining dry and wet ingredients for a smooth, cohesive blend. In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt until evenly distributed—this forms the base that gives our cake its sturdy yet tender structure. In a separate large mixing bowl, use an electric mixer to cream 1 cup of unsalted butter with 1 cup of granulated sugar on medium speed for about 3-4 minutes until light and fluffy, then add 4 large eggs one at a time, beating well after each to incorporate air for a lighter texture. Gradually fold in the dry ingredients mixture, followed by the prepared fruits and pecans, along with any remaining soaking liquid, using a spatula to gently stir until just combined. The batter should have a thick, fragrant consistency, hinting at the spicy, fruity notes that define this classic recipe.
Bake the Cake
We bake the cake to lock in its moisture and develop that deep, golden crust. Preheat your oven to 325°F and line a 9×5 inch loaf pan or 8-inch round cake pan with parchment paper, ensuring the sides are greased for easy release. Pour the batter into the prepared pan, smoothing the top with a spatula for an even rise. Bake in the center of the oven for 60-75 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs—rotating the pan halfway through for uniform baking. As it bakes, the kitchen will fill with the warm, inviting scent of spices and fruits, signaling a cake that’s perfectly set with a tender, flavorful interior.
Cool and Age
After baking, we cool and age the cake to intensify its flavors, making it even more delicious over time. Remove the pan from the oven and let it cool on a wire rack for 15-20 minutes, then carefully invert the cake onto the rack to cool completely for another 1-2 hours—this prevents sogginess and allows the structure to firm up. Once cooled, wrap the cake tightly in plastic wrap or store it in an airtight container, then age it in a cool, dark place for at least 1-2 weeks for optimal taste; the brandy-infused fruits will mellow and blend, enhancing the moist texture and complex flavors that make our Collins Street Bakery Fruit Cake a holiday favorite.
Make-Ahead Instructions
One of the joys of our Collins Street Bakery fruit cake lies in its ability to improve with time, allowing flavors to deepen and textures to become even more moist and irresistible. We often prepare this cake weeks in advance for holidays or gatherings, ensuring it’s ready to impress with its rich, fruity essence.
Why Make Ahead?
Making our Collins Street Bakery fruit cake ahead enhances its authentic Southern charm, as the brandy or apple juice infuses the fruits and spices for a more complex, holiday-ready taste. This method not only saves time on the day of your event but also guarantees consistent, bakery-level results every time.
Step-by-Step Guide for Storing and Aging
Follow these simple steps to age your cake properly:
- Cool Completely First: After baking, let the cake cool fully on a wire rack for at least 2 hours to prevent condensation, which could make the cake soggy.
- Wrap Securely: Use plastic wrap or aluminum foil to tightly wrap the cooled cake. For extra protection, we suggest adding a layer of parchment paper first to maintain its moist texture without sticking.
- Store in a Cool, Dark Place: Place the wrapped cake in an airtight container or sealed bag and store it in a cool, dry spot like a pantry. Aim for a temperature between 60°F and 70°F to optimize flavor development.
- Age for Optimal Flavor: Allow the cake to age for at least 1 week for noticeable improvements, with 2 weeks being ideal for the fullest taste. During this period, the fruits and spices will meld, creating that signature fruity depth.
Storage Tips and Guidelines
For longer-term planning, consider these options to keep your Collins Street Bakery fruit cake fresh:
- Room Temperature Aging: Best for short-term; keeps the cake moist for up to 4 weeks if wrapped properly.
- Refrigeration: If you need to extend beyond 4 weeks, refrigerate the wrapped cake, but bring it to room temperature before serving to preserve its soft texture.
- Freezing for Extended Storage: Freezing is perfect for making ahead months in advance—simply wrap the cake twice in plastic wrap and place it in a freezer-safe bag.
To help you plan effectively, here’s a quick reference table for storage durations and their effects:
| Storage Method | Duration | Key Benefits | Notes |
|---|---|---|---|
| Room Temperature | 1-4 weeks | Enhances flavor and moisture | Ideal for aging; check for mold weekly. |
| Refrigeration | Up to 6 weeks | Prevents spoilage in warmer climates | Thaw in fridge overnight before use. |
| Freezing | Up to 3 months | Locks in freshness for future events | Defrost at room temperature for 24 hours; flavors may need 1-2 days to rebound. |
By following these instructions, we ensure your Collins Street Bakery fruit cake remains a standout, effortlessly prepared delight for any occasion.
Conclusion
We’re thrilled you’ve explored our take on the Collins Street Bakery fruit cake recipe. It’s a timeless treat that brings warmth to any gathering and showcases the joy of homemade baking.
With these simple steps, you’ll create a cake that’s as memorable as the original, perfect for sharing with loved ones. Let’s make it a staple in our holiday traditions—bake, savor, and enjoy the results!
Frequently Asked Questions
What is the Collins Street Bakery fruit cake?
The Collins Street Bakery fruit cake is a classic Southern-style treat from Texas, known for its moist texture and rich fruity flavor. It’s a family favorite, perfect for holidays and gatherings, featuring ingredients like candied fruits, raisins, and pecans. This easy-to-make recipe captures traditional charm and becomes a staple in your baking collection.
What ingredients are needed for the fruit cake?
You’ll need 2 cups candied mixed fruits, 1 cup raisins soaked in brandy, 1 cup dried cherries, 1 cup chopped pecans, 2 cups all-purpose flour, 1 teaspoon baking powder, spices like cinnamon and nutmeg, salt, 1 cup unsalted butter, 1 cup granulated sugar, 4 large eggs, and ½ cup brandy or apple juice. These ensure an authentic, flavorful result.
What equipment is required to make this fruit cake?
Essential tools include a large mixing bowl for dry ingredients, a medium bowl for wet ones, measuring cups and spoons, an electric mixer or whisk, a sharp knife and cutting board, a 9×5 inch loaf pan or 8-inch round pan lined with parchment, an oven thermometer, and a cooling rack. Quality tools help achieve the cake’s moist texture and bakery-level finish.
How do I prepare the Collins Street Bakery fruit cake?
Start by soaking raisins in brandy and chopping pecans. Mix dry ingredients (flour, baking powder, spices) in one bowl and wet ones (butter, sugar, eggs) in another. Combine them, fold in fruits and nuts, pour into a prepared pan, and bake at the recommended temperature until a toothpick is clean. Cool and age for 1-2 weeks to enhance flavors.
Can I make the fruit cake ahead of time?
Yes, this fruit cake improves with age, allowing flavors to deepen. Prepare it 1-2 weeks in advance for optimal taste. After baking and cooling, wrap securely and store in a cool, dark place. This method infuses the brandy or juice into the fruits and spices for a more complex, moist texture.
How should I store the fruit cake?
Cool the cake completely, then wrap it tightly in plastic wrap or foil. Store at room temperature for up to 4 weeks, refrigerate for up to 6 weeks, or freeze for up to 3 months. This aging process enhances moisture and flavor, keeping it fresh for holidays or events.
What tips ensure the best results with this recipe?
Use precise measurements for ingredients, soak fruits in advance for better infusion, and invest in quality tools like an oven thermometer. Bake until a toothpick comes out clean, then age the cake wrapped for 1-2 weeks. Opt for high-quality fruits and nuts to mimic the authentic Collins Street Bakery taste.