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Easy, Moist, Traditional Fruit Cake Recipe for the Holidays

Close-up of moist fruit cake recipe slices packed with colorful dried cherries and raisins on a white plate.
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Follow this straightforward, never-fail recipe to create a rich, moist traditional fruit cake packed with dried fruit and warm spices, perfect for your holiday baking.

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 powder
  • 1/4 teaspoon salt
  • 1 pound mixed dried fruit (raisins, currants, candied cherries, citron)
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup brandy, dark rum, or orange juice (for soaking fruit)
  • 1/4 cup milk or orange juice (for batter)

Instructions

  1. Prepare the fruit: In a bowl, combine the mixed dried fruit and your choice of brandy, rum, or orange juice. Cover and let the fruit soak for at least 4 hours, or preferably overnight, to ensure a moist cake.
  2. Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan or a standard loaf pan 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 is key for 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 powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Drain any excess liquid from the soaked fruit. Gently fold the soaked fruit and chopped nuts into the batter until evenly distributed.
  8. Spoon the batter into the prepared pan and smooth the top.
  9. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time varies by 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 an extra moist fruit cake, you may brush the top of the warm cake with 1-2 tablespoons of additional brandy or rum.

Notes

  • To keep this classic fruit cake moist for weeks, wrap the cooled cake tightly in cheesecloth soaked in a small amount of brandy, then wrap again in foil and store in an airtight container.
  • If you skip the alcohol soak, use orange juice for the fruit, and add 1/4 cup of milk to the batter for moisture.
  • This recipe makes a wonderful homemade fruitcake gift when wrapped appropriately.

Nutrition

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