Print

Traditional Moist Holiday Fruit Cake

Close-up of a moist fruit cake, cut in half, showing rich texture packed with raisins and walnuts.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic, rich fruit cake recipe designed to stay moist, perfect for holiday baking.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) packed dark brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 pound mixed dried fruit (raisins, currants, candied peel)
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup brandy, dark rum, or orange juice (for soaking)

Instructions

  1. Grease and line a 9-inch round cake pan with parchment paper. Preheat your oven to 300°F (150°C).
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the mixed dried fruit and chopped nuts.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. 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.
  9. When the cake is done, immediately poke holes all over the top surface with a skewer.
  10. Slowly drizzle the brandy, rum, or orange juice over the hot cake. Let the cake cool completely in the pan before removing.
  11. Wrap the cooled cake tightly in cheesecloth soaked in a little extra liquor or juice, then wrap in foil for storage. Feed the cake weekly with a tablespoon of liquor or juice for best moisture results.

Notes

  • To ensure a moist cake, soak the dried fruit in the liquid overnight before mixing it into the batter.
  • For a darker cake, use dark brown sugar and add 1/4 cup of blackstrap molasses to the wet ingredients.
  • If you prefer not to use alcohol, substitute with strong brewed black tea or extra orange juice for soaking.

Nutrition

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