Amazing fruit cake recipe: 1 moist slice

Listen, I get it. When you think of holiday baking, you might immediately picture that stiff, dry brick of fruit cake that nobody touches until next New Year’s. I used to feel that way! For years, my kitchen was just a placeholder between work and sleep—I was totally burnt out and avoided anything that seemed too fussy. But when I finally decided to tackle traditional bakes, I promised myself I’d make them *better*. That’s why I pushed so hard to finalize this Super Moist, Easy Traditional Fruit Cake Recipe. Forget everything you thought you knew; this version guarantees a tender crumb every single time. It’s the classic Christmas flavor you crave, made simple enough for someone who dreads long soaking times!

Why This is the Best Fruit Cake Recipe Ever for Holiday Baking

I spent way too much time tweaking this so you don’t have to suffer through another dry slice. This isn’t your grandma’s cake that needs a three-week soak just to be edible. This is holiday magic delivered quickly!

• It’s genuinely moist—no dry edges here!
• It uses familiar spices for that perfect traditional flavor.
• The whole process is surprisingly fast for a holiday bake.
• It holds together beautifully, making it perfect for gifting.

Achieving the Perfect Tender Crumb Fruit Cake

The secret is twofold: we properly cream the butter and sugar first, which builds air, and we pour the liquid right over the top before it even goes into the oven. That liquid steams right into the batter, locking in moisture and giving you that wonderful, soft bite. If you love cakes where moisture is key, you should check out my best moist red velvet cake recipe, too!

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Ingredients for Your Super Moist Fruit Cake Recipe

When gathering ingredients for this fruit cake recipe, detail is everything. I’m serious about the temperature of your eggs and butter; it makes such a difference in achieving that smooth, rich batter! Having everything ready beforehand makes the mixing go super fast.

Here’s exactly what you need:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup orange juice (or brandy for boozy fruit cake)
• 1 pound mixed dried fruit (raisins, currants, candied cherries, citron)
• 1 cup chopped pecans or walnuts

See how I listed the liquid options? If you skip the brandy, the orange juice keeps it moist and festive, which is perfect for a quick bake. No fuss required!

Easy Fruitcake Tutorial: Step-by-Step Instructions for This Fruit Cake Recipe

Okay, let’s get baking! You want spectacular results without making a huge mess, right? This fruit cake recipe is designed to be straightforward. We start by getting the oven ready—that’s crucial for even baking. Preheat it to 300°F (150°C). Seriously, don’t rush this part. Prep your pan now: grease it, flour it, and then lay down parchment paper on the bottom. This insurance policy means you won’t struggle when it’s time to get the cake out later.

Then, you’ll cream that butter and sugar until it’s fluffy—that’s how we build structure. Mix in your eggs one by one, followed by those lovely extracts. When you add the dry stuff—the flour and spices—add it slowly while the mixer is on low. We want to avoid overmixing; that’s what gives you a tough loaf instead of a lovely, tender crumb.

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 large bowl, cream together the softened butter and brown sugar until light and fluffy. This step builds the base for a tender crumb.
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
4. In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, salt, and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. In a separate bowl, toss the mixed dried fruit and nuts with 2 tablespoons of the flour mixture to prevent them from sinking.
7. Gently fold the coated fruit and nuts into the batter.
8. Pour the batter into your prepared pan. Pour the orange juice (or brandy) evenly over the top of the batter. This liquid helps keep the cake moist.
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 your pan size.
10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
11. If you desire a boozy fruit cake, you can brush the top of the warm cake with an additional 2 tablespoons of brandy or orange juice every few days while it rests.

Also, if you’re looking for other quick weeknight wins when you don’t have time for elaborate baking, you absolutely have to see my easy kani salad recipe. It’s the opposite of fussy!

Tips for Coating Fruit and Nuts in This Fruit Cake Recipe

This is one of those small steps that separates an okay fruit cake recipe from an absolutely perfect one. When you toss your mixed dried fruit and nuts with just a little bit of that initial dry flour mixture, you create a thin protective coating around them.

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Why do we bother? Because heavy, sticky fruit loves to settle right at the bottom of the pan while baking, leaving you with a beautiful cake layer on top and a dense, heavy fruit mush underneath. Coating them helps balance their weight so they stay suspended evenly throughout that tender crumb. It’s a tiny bit of extra work, but it ensures every single slice of your homemade fruit cake is fantastic.

Making a Traditional Holiday Cake: Resting and Storing Your Fruit Cake Recipe

Now, this is where the ‘traditional’ part really shines, even though we made the baking easy! If you want that deep, rich holiday flavor that people expect from an *old fashioned fruit cake*, you absolutely have to let it rest. It’s agonizing to wait, I know, but trust me on this one.

Once the cake is totally cool, take some cheesecloth—yes, real cheesecloth—and dampen it slightly with a little extra brandy or orange juice. Wrap the cooled cake snugly in that cloth, and then wrap the whole thing tightly in foil. This little bit of moisture steams into the cake over time, deepening all those spice and fruit flavors. It takes about a week to really notice a difference, and honestly, it tastes even better after two weeks!

If you simply can’t wait a week, you can enjoy it within two days, but the flavor won’t have fully married yet. For storage, keep the foil-wrapped cake at cool room temperature for up to a month, or you can stash it in the fridge for even longer if you have space. If you love other comforting holiday bakes, you have to try my sweet potato cobbler recipe! It’s pure sunshine.

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Ingredient Notes and Substitutions for Your Fruit Cake Recipe

Let’s talk specifics here because the ingredients really make or break a fruit cake. The choice of liquid is the biggest topic, right? If you’re going for that deeply traditional, boozy fruit cake recipe, use brandy or dark rum. But honestly, for an easier cake that’s just as moist, the cup of fresh orange juice works unbelievably well and keeps the spice notes bright.

What about the fruit itself? Candied citron can be polarizing; I know some folks skip it! If you don’t like it or can’t find it, just use an extra half-cup of good quality raisins and maybe some dried cranberries for color. And don’t forget the nuts! Pecans are my go-to because they have a lovely, soft bite after baking, but walnuts are classic too. If you have allergies in the house, you can swap the nuts entirely for extra dried fruit, though you might miss that little bit of crunch.

If you want to make a nut-free, completely traditional holiday cake, seeds like pumpkin or sunflower can work, but they won’t absorb the moisture the same way. For more dependable baking, take a peek at my tips over on the linzer cookies soft buttery almond recipe—it has great advice on handling delicate mix-ins!

Troubleshooting Common Issues with a Fruit Cake Recipe

Even with the best fruit cake recipe, sometimes things go a little sideways. Don’t panic if you run into a snag! The two biggest issues people run into are sinking fruit and a dense texture when they expected that tender crumb.

If your fruit sinks to the bottom, that means you skipped the step where we lightly coat the fruit and nuts in flour—oops! Toss them again with about two tablespoons of flour before folding them into the batter this time, and it should help them stay suspended. If your cake is too dense after cooling, it usually means you overmixed the flour in step five. Next time, mix until the streaks just disappear, no more!

Keep your oven temperature steady at 300°F (150°C). Too hot, and you risk a dry exterior before the interior finishes cooking, which can lead to deflation.

Serving Suggestions for This Classic Christmas Dessert

This beautiful, moist fruit cake recipe is rich enough to stand on its own, especially after it’s had time to rest and soak up those lovely spices! Honestly, wrapping it up tightly and gifting it is often my favorite way to serve it!

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If you are sitting down for dessert, keep it simple. A thin slice served plain with a perfect cup of coffee is fantastic. For something truly traditional, cut a side of sharp cheddar cheese—yes, cheese! It sounds wild, but the saltiness balances the sweet dried fruit perfectly. Or, if you want something creamy, a dollop of crème fraîche or a homemade hard sauce is incredible. If you’re looking for some savory inspiration before your big dessert, check out my braised chicken thighs easy dutch oven recipe.

Frequently Asked Questions About Making Fruit Cake

Can I skip the soaking and aging process for this fruit cake recipe?

You absolutely can skip the long soak if you need a quick fruit cake recipe! Since this particular fruit cake recipe is designed to be super moist going into the oven—thanks to the liquid poured over the top—you can enjoy it within a day or two of baking. It won’t develop the deep, rich complexity of an aged cake, but it will still be delicious and tender.

Why did my homemade fruit cake end up dry?

Usually, dryness happens for two reasons: either you baked it too long, or you didn’t use enough fat or moisture in the batter initially. If you followed my instructions exactly, a dry result likely means your oven ran hot or you missed that final liquid pour! Next time, trust a wooden skewer; when it comes out with just moist crumbs, pull it immediately. Achieving that tender crumb fruit cake texture takes a little practice!

Can I freeze this moist fruit cake recipe?

Yes, freezing is a fantastic way to make your holiday baking last longer! Once the cake is completely cool, wrap it very tightly in a double layer of plastic wrap, followed by a layer of foil. It freezes beautifully for up to six months. When you want to enjoy your classic Christmas dessert, just let it thaw in the fridge overnight first. You can find more general storage and baking wisdom over on my blog!

Is this recipe suitable if I prefer a boozy fruit cake alternative?

It is! This is the beauty of this recipe—you choose your liquid. If you skip the brandy and use orange juice for baking, you get a wonderfully festive, non-alcoholic version. If you wrap it later, you can still brush it with alcohol just before wrapping for a subtle boozy flavor boost without the intensity of a fully soaked cake.

Estimated Nutritional Data for This Fruit Cake Recipe

This information is just a guideline, folks! Since every single dried fruit, nut, and orange juice carton varies slightly in sugar and density, these numbers are based on standard calculations for one slice of this fruit cake recipe. If you’re feeling truly gourmet, though, you can always share your thoughts on my Facebook page over at Pure Cooking Joy!

• Serving Size: 1 slice
• Calories: 450
• Sugar: 55g
• Sodium: 180mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 90mg

This rich profile is what gives you that satisfying, moist fruit cake experience. Don’t worry too much about the number; just focus on enjoying that lovely, tender bite!

Super Moist, Easy Traditional Fruit Cake Recipe

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I am so glad you are here. This recipe shows you how to make a traditional fruit cake that stays moist and has a tender crumb. It is simple to prepare for your holiday baking.

• Author: purejoyalex
• Prep Time: 25 min
• Cook Time: 1 hr 45 min
• Total Time: 2 hr 10 min
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup orange juice (or brandy for boozy fruit cake)
• 1 pound mixed dried fruit (raisins, currants, candied cherries, citron)
• 1 cup chopped pecans or walnuts

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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 large bowl, cream together the softened butter and brown sugar until light and fluffy. This step builds the base for a tender crumb.
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
4. In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, salt, and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. In a separate bowl, toss the mixed dried fruit and nuts with 2 tablespoons of the flour mixture to prevent them from sinking.
7. Gently fold the coated fruit and nuts into the batter.
8. Pour the batter into your prepared pan. Pour the orange juice (or brandy) evenly over the top of the batter. This liquid helps keep the cake moist.
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 your pan size.
10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
11. If you desire a boozy fruit cake, you can brush the top of the warm cake with an additional 2 tablespoons of brandy or orange juice every few days while it rests.

Notes

• For the best flavor and moist texture, wrap the cooled cake tightly in cheesecloth soaked in a little extra brandy or orange juice, then wrap in foil. Let it rest for at least one week before serving.
• This recipe makes a classic Christmas dessert that improves with time.
• If you are looking for a quick fruit cake recipe, skip the extra soaking steps and serve within 2 days of baking.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 55g
• Sodium: 180mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 90mg