Print

Easy, Super Moist Traditional Fruit Cake Recipe

A close-up, tempting slice of moist fruit cake packed with raisins, candied fruit, and nuts, resting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, flavorful, and reliably moist traditional fruit cake without complicated soaking. This easy recipe is perfect for your 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 orange juice
  • 1 teaspoon vanilla extract
  • 1 pound mixed dried fruit (raisins, currants, candied cherries, pineapple)
  • 1 cup chopped pecans or walnuts
  • 1/4 cup brandy or dark rum (optional, for flavor)

Instructions

  1. Preheat your oven to 300°F (150°C). Grease and flour a 9-inch tube pan or a 9×5 inch loaf pan.
  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. You do not need a stand mixer for this step.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the orange juice and vanilla extract.
  6. If using alcohol, mix the brandy or rum with the dried fruit and let it sit for 5 minutes to plump the fruit slightly.
  7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  8. Fold in the mixed dried fruit and chopped nuts until evenly distributed throughout the batter.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time varies based on your pan size.
  11. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  12. If you desire a deeper flavor, you can brush the top of the warm cake with a tablespoon of extra brandy or orange juice.

Notes

  • For the moistest cake, use room temperature eggs and butter.
  • If you skip the alcohol, add 1/4 cup of extra orange juice to the batter.
  • This cake improves in flavor if wrapped tightly and stored for a few days before serving.
  • If you are interested in simplifying your weekly meals, look into meal planning services.

Nutrition

Find it online: https://delicerecipe.com/easy-super-moist-traditional-fruit-cake/