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Classic Moist Traditional Fruitcake Recipe

A close-up of a slice of moist fruit cake recipe loaf, topped with colorful candied fruit and drizzled with white icing.
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Follow this easy, traditional fruitcake recipe to create a rich, moist holiday dessert that stays tender. This recipe focuses on simple steps for a flavorful Christmas classic.

Ingredients

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  • 1 cup (240 ml) brandy or dark rum (for soaking fruit, optional)
  • 1 pound (450g) mixed dried fruit (raisins, currants, candied cherries, pineapple)
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) chopped pecans or walnuts
  • 1/4 cup (60 ml) orange juice or milk

Instructions

  1. If you are soaking the fruit, combine the dried fruit and brandy or rum in a bowl. Cover and let it sit for at least 4 hours, or preferably overnight. If you skip soaking, proceed to step 2.
  2. Preheat your oven to 300°F (150°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and allspice. Set aside.
  4. In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. If you soaked the fruit, drain any excess liquid. Gently fold the drained fruit and nuts into the batter.
  7. Alternate adding the dry ingredients mixture and the orange juice (or milk) to the batter, mixing on low speed until just combined. Do not overmix.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. For an extra moist cake, while the cake is still warm, poke holes across the top and drizzle with 2-3 tablespoons of extra brandy or rum.

Notes

  • To keep this fruit cake recipe moist, wrap the cooled cake tightly in cheesecloth soaked in a small amount of brandy, then wrap in foil. Store in an airtight container for up to one month before serving.
  • If you prefer a non-alcoholic version, soak the fruit in strong black tea or orange juice instead of liquor.
  • For a glossy finish, you can brush the top of the cooled cake with warmed apricot jam.

Nutrition

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