Print

Easy, Super Moist Traditional Fruit Cake

Close-up of a dense slice of dark fruit cake packed with colorful dried and candied fruits.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, traditional fruit cake recipe that yields a rich, moist result without requiring long soaking times. Perfect for holiday baking.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup molasses
  • 1/2 cup strong brewed coffee or brandy
  • 1 pound mixed dried fruit (raisins, currants, candied cherries, pineapple)
  • 1 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 300°F (150°C). Grease and flour a 9-inch tube pan or two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. In a small saucepan, gently heat the molasses and coffee (or brandy) until warm. Do not boil.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the warm liquid mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. Fold in the mixed dried fruit and chopped nuts using a spatula.
  7. Pour the batter evenly into your prepared pan(s). Smooth the top.
  8. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes for a tube pan, or 50 to 60 minutes for round pans, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. If desired, brush the top of the warm cake with a small amount of brandy or fruit juice for added moisture.

Notes

  • For a darker, richer cake, use dark brown sugar instead of granulated sugar.
  • You can substitute the coffee with orange juice for a brighter flavor profile.
  • Wrap the cooled cake tightly in cheesecloth soaked in brandy or rum, then wrap in foil for storage to deepen the flavor over several weeks.

Nutrition

Find it online: https://yumdrizzle.com/easy-moist-traditional-fruit-cake-recipe/