Fruit Cake

Preheat the oven to 170°C (340°F) and grease and flour a large loaf pan or round cake pan, then line the base with parchment paper to ensure easy release after baking.

Cream together the butter and white sugar in a large mixing bowl using an electric mixer on medium-high speed until the mixture becomes pale, light, and fluffy, scraping down the sides of the bowl as needed.

Add the cake emulsifier to the creamed butter-sugar mixture and continue beating for an additional two minutes until fully incorporated and the mixture takes on a smooth, glossy consistency.

Add the eggs one at a time, beating well after each addition to maintain a stable emulsion and prevent the batter from curdling, ensuring each egg is fully absorbed before adding the next.

Fold in the grated orange zest, distributing it evenly throughout the batter to ensure consistent citrus flavor in every portion of the finished cake.

Sift together the flour and baking soda in a separate bowl, then gradually fold the dry ingredients into the wet mixture in three additions, stirring gently with a spatula until just combined and no streaks of flour remain.

Pour the finished batter into the prepared cake pan, smoothing the top with a spatula, and gently tap the pan on the counter once or twice to release any large air bubbles.

Bake in the preheated oven until the cake is golden brown, has risen fully, and a skewer inserted into the center comes out clean, checking for doneness at around 45 minutes and continuing as needed.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely, ensuring the crumb sets properly before slicing.