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Super Moist, Easy Old-Fashioned Holiday Fruitcake Recipe

Close-up of a moist slice of fruit cake recipe, packed with dried fruits and nuts, dusted with powdered sugar.
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Follow this simple fruit cake recipe to create a rich, traditional holiday fruitcake that stays moist. We break down the steps so you achieve a tender crumb and deep flavor without complicated soaking times.

Ingredients

Scale
  • 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 (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup brandy or orange juice (for soaking fruit)
  • 1 pound mixed dried fruit (raisins, currants, candied cherries, citron), chopped
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup granulated sugar (for topping)

Instructions

  1. Preheat your oven to 300 degrees Fahrenheit. Grease and flour a 9-inch round cake pan or a standard loaf pan. Line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to cream together the softened butter and brown sugar until the mixture is light and fluffy. This step incorporates air, which helps keep the cake moist.
  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 with the brandy or orange juice. Let this sit for at least 15 minutes to plump the fruit.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  7. Gently fold in the soaked fruit and chopped nuts using a spatula.
  8. Spoon the batter evenly into your prepared pan. Sprinkle the top evenly with the 1/4 cup of granulated sugar for a slight crust.
  9. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean. Baking low and slow prevents dryness.
  10. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  11. If you want an extra moist, rich flavor, 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 at least one week before serving.

Notes

  • For a ‘boozy fruit cake,’ you can brush the top of the warm cake with 2 tablespoons of brandy immediately after removing it from the oven before cooling.
  • If you are short on time, you can use fruit cocktail, drained well, but the texture will be softer than traditional dried fruit cake.
  • This cake improves in flavor and moisture after resting for several days, making it perfect for holiday gifting.

Nutrition

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