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Super Moist, Easy Old-Fashioned Holiday Fruit Cake Recipe

Close-up of two thick slices of dark, moist fruit cake recipe loaded with dried fruits and nuts on a white plate.
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You need a traditional fruit cake that stays moist and rich without complex preparation. This easy recipe delivers classic holiday flavor and a tender crumb, perfect for your Christmas baking essentials.

Ingredients

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  • 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
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup orange juice (for soaking fruit)
  • 1/4 cup brandy or dark rum (optional, for soaking fruit)
  • 1 pound mixed dried fruit (raisins, currants, candied cherries, citron)
  • 1/2 cup chopped pecans or walnuts

Instructions

  1. Prepare the fruit soak: In a bowl, combine the mixed dried fruit with orange juice and optional brandy or rum. Cover and let the fruit soak for at least 4 hours, or preferably overnight. This step is key for a moist fruit cake.
  2. Preheat your oven to 300°F (150°C). Grease and flour a 9-inch loaf pan or an 8-inch square pan. Line the bottom with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 3 minutes with an electric mixer.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Drain any excess liquid from the soaked fruit. Gently fold the soaked fruit and chopped nuts into the batter until evenly distributed.
  8. Spoon the batter into the prepared pan, smoothing the top.
  9. 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 your pan size.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. For a classic finish, you can brush the top of the warm cake with a simple glaze made from powdered sugar and a little extra orange juice.

Notes

  • To achieve the best flavor and moisture, wrap the cooled cake tightly in cheesecloth soaked in a little extra brandy or orange juice. Store in an airtight container for up to two weeks before serving.
  • If you skip the alcohol soak, use 1/2 cup of strong brewed tea or extra orange juice to soak the fruit.
  • For a Costco fruit cake style, ensure your fruit-to-batter ratio is high; pack the fruit in well.

Nutrition

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