There’s something magical about a fruit cake that’s perfectly moist, packed with vibrant dried fruits, and laced with warm spices. This Heavenly Moist Fruit Cake is an all-time favorite for holidays, celebrations, or simply whenever you crave a rich, comforting dessert. The secret lies in soaking the fruits and letting the cake rest, allowing the flavors to meld beautifully. Get ready for a slice of heaven!
Ingredients
For the soaked fruit mix:
- 2 cups mixed dried fruits (raisins, currants, chopped dates, dried apricots, cherries)
- ½ cup brandy, rum, or orange juice (for soaking)
For the cake batter:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 3 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup chopped nuts (walnuts, pecans, or almonds) – optional
- 1 tsp vanilla extract
- Zest of 1 lemon and 1 orange
- ½ cup milk
Instructions
Step 1: Soak the Fruits
- Place the mixed dried fruits in a bowl.
- Pour the brandy, rum, or orange juice over the fruits.
- Cover and let soak overnight or at least 4 hours to plump up.
Step 2: Prepare the Batter
- Preheat your oven to 325°F (160°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon zest, and orange zest.
- In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the soaked fruits (with any remaining liquid) and chopped nuts if using.
Step 3: Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for about 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 15 minutes.
- Turn the cake out onto a wire rack to cool completely.
Tips for the Best Moist Fruit Cake
- For an even richer flavor, brush the cooled cake with a little extra brandy or rum and wrap it tightly in foil. Let it mature for a few days or weeks, occasionally brushing with more liquor.
- Store the cake in an airtight container to maintain moisture.
- Feel free to customize the dried fruit and nuts based on your preference!