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Easy, Super Moist Traditional Holiday Fruit Cake Recipe

Two thick slices of moist fruit cake recipe loaded with dried fruits and nuts on a white plate.
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You can make a truly moist, classic fruit cake that stays tender, even for holiday baking. This recipe delivers rich, traditional flavor without complicated steps. It is a never-fail recipe perfect for gifting or serving at your gatherings.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup orange juice
  • 1 pound mixed dried fruit (raisins, currants, candied cherries, citron), chopped if necessary
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup brandy or dark rum (optional, for soaking fruit)

Instructions

  1. If using alcohol, place the mixed dried fruit in a bowl, pour the brandy or rum over it, and let it soak for at least 4 hours or overnight. Drain excess liquid before using.
  2. Preheat your oven to 300°F (150°C). Grease and flour a 9-inch round cake pan or a standard loaf pan. Line the bottom with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
  4. In a large bowl, cream the softened butter and brown sugar together with an electric mixer until light and fluffy. This step helps keep the cake moist.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice. Mix on low speed until just combined. Do not overmix.
  7. Gently fold in the soaked and drained dried fruit and the chopped nuts until they are evenly distributed throughout the batter.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 1 hour 15 minutes to 1 hour 30 minutes for a round cake, or about 1 hour 10 minutes for a loaf cake. A wooden skewer inserted into the center should come out clean.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. If you desire a boozier cake, pierce the top of the warm cake several times with a skewer and brush with an additional tablespoon of brandy or rum.

Notes

  • For the best flavor and moisture, wrap the cooled cake tightly in cheesecloth soaked in a little extra brandy, then wrap in foil, and let it rest for at least one week before serving.
  • If you skip the alcohol, use extra orange juice or a splash of strong brewed tea to moisten the fruit.
  • You can substitute the mixed dried fruit with 2 cups of fruit cocktail, well-drained, for a simpler version.

Nutrition

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