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Super Moist, Easy Old-Fashioned Holiday Fruit Cake Recipe

A thick slice cut from a rich, dense fruit cake recipe, loaded with colorful dried fruits and nuts, sitting on a white plate.
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This recipe delivers a traditional, rich fruit cake that stays incredibly moist without long soaking times. It is simple to make and perfect for your Christmas dessert table.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup orange juice, warmed
  • 2 cups 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 tube pan or loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, toss the mixed dried fruit with 1/4 cup of the warm orange juice. Let it sit for 5 minutes to plump the fruit.
  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 plumped fruit and chopped nuts.
  8. Pour 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.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. If desired, brush the top of the warm cake with the remaining 1/4 cup of warm orange juice for extra moisture.

Notes

  • For a boozy fruit cake, substitute the warm orange juice with brandy or dark rum for soaking the fruit and for brushing the finished cake.
  • This old-fashioned fruitcake improves in flavor if wrapped tightly and stored in a cool place for several days before serving.
  • To achieve a truly moist fruit cake, ensure your butter and eggs are at room temperature before mixing.

Nutrition

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