Moist Fruit Cake Recipe
This moist fruit cake blends dried fruits, warm spices, and citrus for a tender, flavorful loaf that improves with time. Perfect for holidays or any cozy gathering, it’s a memory-making cake that brings people together around the table.
Equipment
- Loaf Pan
- Mixing Bowls
- Wire Rack
Ingredients
Core Ingredients
- 2 cups mixed dried fruits raisins, currants, apricots, cherries
- 1 cup orange juice or apple cider
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Flavor Boosters
- 1 tbsp grated orange zest
- 2 tbsp rum or brandy optional
Instructions
- Soak the dried fruits in orange juice (or cider/rum mixture) overnight or for at least 2 hours. For a quicker method, simmer the fruits with juice for 5 minutes, then cool.
- Cream butter and brown sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt.
- Add soaked fruits (with liquid) to the butter mixture. Fold in the dry ingredients gently until just combined.
- Pour batter into a greased and lined loaf pan (or 8-inch square pan). Bake at 325°F (160°C) for 60–70 minutes, checking at 55 minutes.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
This cake keeps well for several days and tastes even better after resting. Wrap in parchment and foil for storage. Try variations like adding nuts, chocolate chips, or using gluten-free flour.