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Easy, Super Moist Traditional Fruit Cake

Two thick slices of moist fruit cake, packed with raisins and nuts, served on a white plate.
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A simple, classic holiday fruit cake recipe that guarantees a moist texture without long soaking times. This recipe is designed for the home cook needing dependable, flavorful results for festive gatherings.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 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 dark rum or brandy (optional, for soaking)

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, combine the dried fruit and nuts. If using alcohol, pour it over the fruit and let it stand for at least 15 minutes while you prepare the batter. If not using alcohol, use an extra 1/4 cup of orange juice.
  3. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. In a large bowl, cream the softened butter and sugar together until light and fluffy.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the remaining orange juice and vanilla extract.
  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 fruit and nut mixture until 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, or until a wooden skewer inserted into the center comes out clean. Baking time will vary based on the pan size.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. For a traditional finish, you can brush the warm cake with a little extra rum or brandy, or simply wrap it tightly in cheesecloth soaked in juice and store it in an airtight container for several days before serving.

Notes

  • For a darker cake, substitute 1/4 cup of the granulated sugar with dark brown sugar.
  • If you skip the alcohol soak, boiling the fruit briefly in water or juice before mixing helps plump the fruit for moisture.
  • This cake improves in flavor if made several days ahead of when you plan to serve it.

Nutrition

Find it online: https://miameal.com/easy-super-moist-fruit-cake-recipe/