Print

Super Moist, Easy Traditional Fruit Cake Recipe

Close-up of a moist slice of fruit cake recipe packed with colorful dried and candied fruits on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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

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

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

1 Shares
Tweet
Pin1
Share