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Easy, Moist, Traditional Holiday Fruit Cake

Close-up of a moist slice of fruit cake packed with colorful candied fruits and nuts, dusted with powdered sugar.
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A simple, traditional fruit cake recipe that produces a moist texture, perfect for holiday baking without complex steps.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup orange juice
  • 1 pound mixed dried fruit (raisins, currants, candied cherries, pineapple)
  • 1/2 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 300°F (150°C). Grease and flour a 9-inch loaf pan or a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a wooden spoon or electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange juice.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the mixed dried fruit and chopped nuts until they are evenly distributed throughout the batter.
  7. Pour the batter into the prepared pan. Smooth the top with a spatula.
  8. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time varies based on the pan size and oven.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. If you plan to age the cake, wrap it tightly in cheesecloth soaked in brandy or rum while it is still warm. Store in an airtight container for at least two weeks before serving.

Notes

  • To keep the cake moist without soaking, boil the dried fruit briefly in the orange juice before adding it to the batter.
  • You can substitute the mixed dried fruit with your preferred combination of dried apricots, dates, and glace cherries.
  • This cake freezes well when wrapped tightly in plastic wrap and foil for up to three months.

Nutrition

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