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Easy, Super Moist Traditional Fruit Cake

Close-up of a dense slice of fruit cake packed with dried fruits and nuts, held up to the light.
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A simple, classic holiday fruit cake recipe that guarantees a moist texture without long soaking times. This recipe focuses on ease and rich, festive flavor for your celebrations.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 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
  • 4 large eggs
  • 1/2 cup molasses
  • 1/2 cup orange juice
  • 1 pound mixed dried fruit (raisins, currants, candied cherries, pineapple)
  • 1 cup chopped pecans or walnuts
  • 1/4 cup brandy or dark rum (optional, for flavor)

Instructions

  1. Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan or two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, cream the softened butter until light. Beat in the eggs one at a time, mixing well after each addition.
  4. Stir in the molasses and orange juice until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just blended. Do not overmix.
  6. Gently fold in the mixed dried fruit and chopped nuts. If using, fold in the brandy or rum now.
  7. Pour the batter evenly into your prepared pan(s). Smooth the top with a spatula.
  8. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes for a tube pan, or 50 to 60 minutes for round pans. A wooden pick inserted into the center should come out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. If desired, wrap the cooled cake tightly in cheesecloth soaked in a small amount of brandy or orange juice for added moisture before storing.

Notes

  • For a darker cake, use dark brown sugar instead of white sugar for half the amount specified.
  • If you skip the alcohol, substitute with extra orange juice or strong brewed black tea to moisten the fruit.
  • This cake tastes better after resting for a few days; store it tightly wrapped at room temperature.

Nutrition

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