Print

Super Moist, Old-Fashioned Holiday Fruit Cake Recipe

Two rich, dark slices of super moist fruit cake packed with dried cherries and candied peel, served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will bake a truly moist, traditional fruit cake that captures classic holiday flavor. This recipe focuses on achieving a tender crumb, making it the best homemade fruit cake for your celebrations.

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 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup orange juice (freshly squeezed preferred)
  • 1/4 cup brandy or dark rum (optional, for soaking)
  • 2 cups mixed dried fruit (raisins, currants, candied cherries, citron)
  • 1 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 300°F (150°C). Grease and flour a 9-inch tube pan or a 10-cup loaf pan. Line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy. This step helps create a moist texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, toss the mixed dried fruit and chopped nuts with 1/4 cup of the flour mixture. This prevents the fruit from sinking to the bottom of the cake.
  6. Gradually add the remaining flour mixture to the wet ingredients, alternating with the orange juice. Mix until just combined; do not overmix.
  7. Gently fold in the fruit and nut mixture.
  8. Spoon the batter evenly into your prepared pan.
  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 by oven, so check early.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. If using alcohol, poke holes all over the warm cake with a skewer. Slowly drizzle the brandy or rum over the top. Allow the cake to cool fully before slicing.

Notes

  • For an extra moist result, you can soak your dried fruit in hot water or orange juice for 30 minutes before using, then drain well.
  • This cake improves in flavor and texture if wrapped tightly and stored in a cool, dark place for several days before serving.
  • If you prefer a lighter cake, reduce the amount of dark dried fruit and increase lighter fruits like golden raisins.

Nutrition

Find it online: https://hearthbite.com/moist-fruit-cake-old-fashioned-holiday-recipe/