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Super Moist, Easy Old-Fashioned Holiday Fruit Cake

Close-up of a moist slice of amazing fruit cake packed with colorful dried and candied fruits on a white plate.
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Make a rich, traditional fruit cake that stays incredibly moist without complicated soaking. This recipe uses simple steps perfect for holiday baking.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup 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)
  • 1 cup chopped pecans or walnuts
  • 1/4 cup dark rum or brandy (optional, for soaking liquid)

Instructions

  1. Preheat your oven to 300°F (150°C). Grease and flour a 9-inch tube pan or loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange juice.
  5. If using alcohol, gently warm the rum or brandy slightly. Toss the mixed dried fruit and nuts with 2 tablespoons of the flour mixture to prevent sinking.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the fruit and nut mixture. If you are soaking the fruit, mix the soaked fruit and any remaining soaking liquid into the batter now.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 1 hour and 15 minutes to 1 hour and 45 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time varies based on pan size and oven.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. If desired, brush the warm cake with additional rum or brandy for a richer flavor.

Notes

  • For a darker, richer cake, substitute 1/4 cup of the white sugar with molasses.
  • If you skip the alcohol soak, boil the dried fruit in 1/2 cup of water or orange juice for 5 minutes to plump them before adding to the batter.
  • Wrap the cooled cake tightly in cheesecloth soaked in brandy, then wrap in foil. Store in an airtight container for up to one month to deepen the flavor.

Nutrition

Find it online: https://fooddexterity.com/easy-moist-old-fashioned-fruit-cake-recipe/