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Never Fail Traditional Moist Holiday Fruit Cake

A close-up of a moist slice of fruit cake, packed with dried and candied fruits and nuts, served on a white plate.
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Follow this old-fashioned recipe for a traditional holiday fruit cake that stays wonderfully moist and flavorful. This is a foolproof method for a dense, festive dessert perfect for Christmas gatherings.

Ingredients

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

Instructions

  1. Prepare the fruit: In a bowl, combine the mixed dried fruit and nuts. Pour the brandy or orange juice over the fruit mixture. Cover and let it soak for at least 4 hours, or preferably overnight. This step helps achieve a moist fruit cake.
  2. 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.
  3. Whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt in a medium bowl. Set aside.
  4. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This is key for a tender cake.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  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 and nuts. Gently fold the fruit and nut mixture into the batter using a spatula.
  8. Spoon the batter evenly into the prepared pan. Smooth the top.
  9. Bake for 1 hour 15 minutes to 1 hour 45 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time varies based on 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 rich flavor, you can brush the warm cake with a little extra brandy or simple syrup once it is slightly cooled.

Notes

  • For a darker, more traditional look, you can use dark molasses instead of some of the brown sugar.
  • To keep this cake moist for weeks, wrap it tightly in cheesecloth soaked in brandy, then wrap in foil, and store in an airtight container.
  • If you skip the alcohol, use strong brewed black tea or orange juice to soak the fruit for moisture.

Nutrition

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