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Easy, Moist, Traditional Fruit Cake Recipe for the Holidays

Two thick slices of homemade fruit cake recipe, packed with colorful candied fruits and nuts, resting on a small plate.
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Follow this never-fail fruit cake recipe to create a moist, rich holiday dessert packed with dried fruit and warm spices. This classic recipe is simple to make and delivers deep, comforting flavor.

Ingredients

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

Instructions

  1. If using alcohol, place the mixed dried fruit in a bowl and pour the brandy or rum over it. Cover and let soak for at least 4 hours, or preferably overnight. Drain excess liquid before using.
  2. Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). Grease and flour a 9-inch tube pan or a 10-inch round cake pan. Line the bottom with parchment paper.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This step helps create a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  5. In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, salt, and baking soda.
  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 soaked and drained dried fruit and the chopped nuts until they are evenly distributed throughout the batter.
  8. Spoon the batter into the prepared pan and smooth the top.
  9. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time varies based on your pan size.
  10. Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert the cake onto the rack to cool completely.
  11. For an aged fruit cake, wrap the cooled cake tightly in cheesecloth soaked in a small amount of brandy or orange juice. Wrap again in foil and store in an airtight container for several weeks before serving.

Notes

  • For a non-alcoholic version, soak the dried fruit in orange juice or strong brewed tea instead of liquor.
  • To ensure a moist fruit cake, check the cake’s internal temperature; it should reach 200 degrees Fahrenheit (93 degrees Celsius) when done.
  • If you want a glossy finish, brush the top of the warm cake with a simple glaze made from powdered sugar and a little lemon juice.

Nutrition

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