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Super Moist Old Fashioned Fruit Cake Recipe

Close-up of a rich, moist slice of fruit cake loaded with colorful dried fruits and nuts.
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Bake a traditional, rich fruit cake that stays wonderfully moist. This old fashioned recipe delivers classic holiday flavor without complicated soaking times, making it an easy, reliable Christmas dessert.

Ingredients

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  • 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
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup orange juice
  • 1 pound mixed dried fruit (raisins, currants, candied cherries, citron)
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup brandy or dark rum (optional, for soaking or brushing)

Instructions

  1. Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan or a 9×5 inch loaf pan. Line the bottom with parchment paper.
  2. If using alcohol, place the dried fruit in a bowl and pour the brandy or rum over it. Let it sit for at least 30 minutes while you prepare the batter. If not using alcohol, proceed to the next step.
  3. In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy.
  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 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.
  7. Drain any excess liquid from the fruit mixture. Gently fold the soaked fruit and nuts into the batter until evenly distributed.
  8. Spoon the batter into the prepared pan, smoothing the top.
  9. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes for a tube pan, or 1 hour to 1 hour and 15 minutes for a loaf pan. A wooden skewer inserted into the center should come out clean.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. If you desire extra moisture and flavor, brush the top of the warm cake lightly with a tablespoon of brandy or rum.

Notes

  • For a truly moist fruit cake, do not overbake. Check for doneness early.
  • If you skip the alcohol soak, you can substitute it with extra orange juice or strong brewed black tea to plump the fruit.
  • Wrap the cooled cake tightly in cheesecloth soaked in brandy, then wrap in foil, and store in an airtight container for richer flavor before serving.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-moist-old-fashioned-fruit-cake-recipe/