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Ultra Moist & Easy Old-Fashioned Fruit Cake

Close-up of a moist slice of fruit cake, rich with raisins and candied peel, next to the main loaf on a white plate.
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Bake this classic, rich fruit cake without the fuss. This recipe delivers a super moist texture and traditional holiday flavor, perfect for gifting or serving at your next celebration. You do not need a mixer for this simple bake.

Ingredients

Scale
  • 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 teaspoon vanilla extract
  • 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 soaking fruit)

Instructions

  1. If using alcohol, combine the mixed dried fruit with brandy or rum in a bowl. Cover and let soak for at least 2 hours, or preferably overnight. If not using alcohol, proceed to the next step.
  2. Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan or a 9×5 inch loaf pan. Line the bottom with parchment paper.
  3. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. Add the softened butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
  5. In a separate bowl, whisk together the eggs, molasses, orange juice, and vanilla extract until well combined.
  6. Pour the wet ingredients into the dry ingredients. Mix on low speed or by hand until just combined. Do not overmix.
  7. Fold in the soaked and drained dried fruit and the chopped nuts until evenly distributed throughout the batter.
  8. Spoon the batter evenly into the prepared pan.
  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 a richer flavor, brush the cooled cake with a little extra brandy or orange juice every few days while storing it tightly wrapped. This cake improves with age.

Notes

  • For an even moister cake, you can boil the dried fruit mixture briefly in the orange juice before mixing it into the batter.
  • If you are looking for alternatives to traditional baking, consider how services like the best meal delivery services can simplify your weeknight cooking.
  • This cake freezes well. Wrap tightly in plastic wrap followed by foil before freezing for up to three months.
  • If you are interested in structured eating, research weight loss programs to complement your baking endeavors.

Nutrition

Find it online: https://kitchenuser.net/easy-moist-old-fashioned-fruit-cake-recipe/