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Easy, Super Moist Traditional Fruit Cake

Two thick slices of moist fruit cake loaded with raisins and nuts, served on a white plate.
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A simple recipe for a rich, moist traditional fruit cake perfect for holiday baking without requiring long soaking times.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup orange juice
  • 1 pound mixed dried fruit (raisins, currants, candied cherries, pineapple), chopped
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup brandy or dark rum (optional, substitute with extra orange juice)

Instructions

  1. 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.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy using a hand mixer or wooden spoon.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small saucepan, gently heat the orange juice until warm. Pour the warm juice over the mixed dried fruit and let it sit for 5 minutes to plump the fruit slightly.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the plumped dried fruit and nuts using a spatula. If using alcohol, gently fold it in now.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a wooden skewer inserted into the center comes out clean. For a darker crust, you can cover the top loosely with foil halfway through baking.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. If desired, feed the cake with a tablespoon of brandy or orange juice every few days while storing it wrapped tightly in cheesecloth soaked in alcohol or juice, then foil.

Notes

  • To achieve a super moist fruit cake, boiling the dried fruit briefly in liquid before mixing helps soften them without overnight soaking.
  • This cake improves in flavor if you allow it to rest for at least one week before serving.
  • You can substitute the brandy with dark rum or use extra orange juice for an alcohol-free version.

Nutrition

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