Fruit Cake Recipe – Moist, Rich, and Perfect for the Holidays
Fruit Cake Recipe made simple: moist, flavorful, and filled with dried fruits and spices. A holiday favorite that stays tender and delicious, whether served at gatherings or gifted with love.
Equipment
- Mixing Bowls
- Loaf Pan
- Electric Mixer
Ingredients
Main Ingredients
- 2 cups mixed dried fruit e.g., raisins, currants, cherries, apricots
- 0.5 cup chopped nuts walnuts, pecans, or almonds
- 0.5 cup orange juice or dark rum for soaking
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- Pinch of salt
Optional Add-Ins
- Shredded coconut
- Candied ginger
- Chocolate chips
Instructions
- Place dried fruit in a bowl and cover with orange juice or dark rum. Let soak for at least 1 hour, or overnight for best results.
- Preheat oven to 325°F (160°C). Grease and line a loaf pan.
- Cream the butter and brown sugar together until fluffy using an electric mixer.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Gradually add to the wet mixture, mixing just until combined.
- Gently fold in the soaked fruit and chopped nuts (plus any optional add-ins).
- Pour batter into the prepared loaf pan. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before removing. Wrap tightly for storage or gift-giving.
Notes
This cake tastes even better after a few days. For longer storage, brush with alcohol weekly and wrap well. Freeze for up to 3 months.