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Easy, Moist Traditional Fruit Cake Recipe for the Holidays

Close-up of a thick, moist slice of fruit cake recipe packed with dried fruits and nuts, served on a white plate.
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Bake a truly delicious and moist traditional fruit cake that everyone enjoys. This easy recipe delivers rich, classic holiday flavor without the dryness often associated with fruitcakes. It is perfect for your Christmas dessert table.

Ingredients

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

Instructions

  1. If using alcohol, place the mixed dried fruit in a bowl, pour the brandy or rum over the fruit, stir, cover, and let it soak for at least 4 hours or overnight. If not using alcohol, soak the fruit in orange juice for 1 hour.
  2. Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and cloves. Set aside.
  4. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  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. Gently fold the soaked fruit and chopped nuts into the batter until evenly distributed.
  8. Pour the batter into the prepared cake pan and spread it evenly.
  9. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time varies based on your oven.
  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 can brush the top of the warm cake with a tablespoon of extra brandy or orange juice.

Notes

  • To keep this a truly moist fruit cake, wrap the cooled cake tightly in cheesecloth soaked in a little extra brandy or orange juice, then wrap again in foil. Store in an airtight container for up to two weeks before serving.
  • This recipe makes a fantastic homemade fruit cake that improves in flavor the longer it rests.
  • If you are looking for a simple fruit cake idea, skip the alcohol soak and use extra orange juice for moisture.

Nutrition

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