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Super Moist, Easy Old-Fashioned Fruit Cake Recipe

Close-up of a rich, dark fruit cake loaf packed with dried fruits and nuts, resting on a white plate.
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You asked for a traditional fruit cake that stays moist, and this recipe delivers rich, classic holiday flavor without complicated steps. This is the best fruit cake you will make this season.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup orange juice, fresh or canned
  • 1 pound mixed dried fruit (raisins, currants, candied peel)
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup brandy or dark rum (optional, for soaking fruit)

Instructions

  1. If using alcohol, place the dried fruit in a bowl, pour the brandy or rum over it, and let it soak for at least 4 hours or overnight. Drain excess liquid before using.
  2. Preheat your oven to 300°F (150°C). Grease and flour a 9-inch loaf pan or an 8-inch square pan. Line the bottom with parchment paper.
  3. In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This step builds texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the soaked and drained dried fruit and the chopped nuts.
  8. Pour the batter into the prepared pan and smooth the top with a spatula.
  9. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a wooden skewer inserted into the center comes out clean. For a very dark fruit cake, you may need to cover the top loosely with foil halfway through baking.
  10. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
  11. For the best flavor and moisture, wrap the cooled cake tightly in cheesecloth soaked in a little extra brandy or orange juice, then wrap in plastic wrap and foil. Store in a cool, dark place for up to a month before serving.

Notes

  • To achieve a truly moist fruit cake, you must not skip the step of wrapping and aging the cake after baking.
  • If you skip the alcohol, substitute the brandy/rum soak with extra orange juice or apple juice to keep the fruit plump.
  • This recipe works well for a traditional Christmas dessert or a festive fruit platter cake idea.

Nutrition

Find it online: https://www.purecookingjoy.com/moist-old-fashioned-fruit-cake-recipe/

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