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The Ultimate Easy & Moist Traditional Fruit Cake Recipe (Never Dry!)

Close-up of a moist slice of fruit cake recipe loaf with candied fruit visible and a light glaze on top.
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Follow this simple recipe to create a rich, traditional fruit cake packed with dried fruit and spices. This method guarantees a moist crumb, making it a dependable holiday favorite.

Ingredients

Scale
  • 1 cup (225g) mixed dried fruit (raisins, currants, candied peel)
  • 1/2 cup (120ml) strong brewed tea or brandy
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 1/2 cups (180g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) milk
  • 1/2 cup (60g) chopped pecans or walnuts (optional)
  • 2 tablespoons apricot jam or glaze

Instructions

  1. Combine the mixed dried fruit and tea or brandy in a bowl. Cover and let the fruit soak overnight to ensure maximum moisture.
  2. Preheat your oven to 325°F (160°C). Grease and line an 8-inch round cake pan with parchment paper.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Do not overmix.
  7. Fold in the soaked fruit mixture and the chopped nuts, if using.
  8. Spoon the batter evenly into the prepared cake pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Remove the cake from the oven. While still warm, gently brush the top of the cake with warmed apricot jam for a glossy finish and extra moisture seal.
  11. Let the cake cool completely in the pan before removing. For best flavor, wrap tightly and let it rest for several days before serving.

Notes

  • For a boozy fruit cake, substitute the milk with an extra 1/4 cup of brandy or dark rum when mixing the batter.
  • To keep this fruit cake moist for weeks, wrap the cooled cake tightly in cheesecloth soaked in a small amount of extra brandy, then wrap again in foil.
  • If you are short on time, soak the fruit in hot tea for at least 2 hours instead of overnight.

Nutrition

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