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Deliciously moist fruitcake recipe, perfect for festive occasions

Classic Heavenly Moist Fruitcake Recipe

This classic fruitcake is deliciously moist and full of festive flavors. It’s perfect for holiday gatherings or a special treat, showcasing a rich blend of spices, dried fruits, and nuts.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 12 slices
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 cup unsalted butter (2 sticks) softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 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 dried mixed fruit (candied peel, raisins, currants, glazed cherries), chopped
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup orange juice or apple juice

Equipment

  • large bowl
  • whisk
  • 9x5 inch loaf pan
  • parchment paper
  • wooden skewer

Method
 

Preparation
  1. Chop the dried fruit as needed for the recipe.
  2. Preheat the oven to 300°F (150°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper with an overhang.
Mixing
  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, ensuring each is fully incorporated, scraping the bowl as needed.
  3. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. Gradually add the dry ingredients to the wet, alternating with the juice, mixing until just combined.
  5. Gently fold in the chopped dried fruits and nuts until evenly distributed.
Baking and Storing
  1. Pour the batter into the prepared loaf pan and smooth the top. Bake for 1 hour 30 minutes to 2 hours, or until a wooden skewer comes out clean.
  2. Cool completely in the pan, then wrap tightly in plastic wrap and foil. Allow the fruitcake to rest for a day or two for optimal flavor.

Notes

For an extra boost of flavor, you can brush the cooled fruitcake with a tablespoon or two of brandy or rum before wrapping it for storage. This will also help to keep it moist.