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Easy, Super Moist Traditional Fruit Cake

Close-up of a moist slice of dark fruit cake packed with dried fruits and nuts on a white plate.
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A simple, reliable recipe for a rich, moist holiday fruit cake that requires no lengthy soaking time for the dried fruit.

Ingredients

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  • 2 cups 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 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup orange juice
  • 1/4 cup molasses
  • 1 pound mixed dried fruit (raisins, currants, candied cherries, pineapple)
  • 1/2 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 300 degrees Fahrenheit. Grease and flour a 9-inch round cake pan or a standard loaf pan.
  2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy. You can use a hand mixer or a sturdy wooden spoon.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, combine the orange juice and molasses.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice and molasses mixture. Mix until just combined; do not overmix.
  7. Gently fold in the mixed dried fruit and chopped nuts using a spatula.
  8. Pour the batter into your prepared pan and spread it evenly.
  9. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden pick inserted into the center comes out clean. The low temperature helps keep the cake moist.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. If desired, feed the cake with a tablespoon of brandy or rum once it is slightly warm, repeating over the next few days for a richer flavor.

Notes

  • To ensure maximum moisture without soaking, boil the dried fruit briefly in the orange juice and molasses mixture before adding it to the batter. Cool before mixing in.
  • This cake tastes better after it rests for a few days, allowing the spices to deepen. Wrap it tightly in cheesecloth soaked in brandy or juice, then wrap in foil.
  • You do not need a stand mixer; a sturdy bowl and spoon work well for this recipe.

Nutrition

Find it online: https://cookingbyjade.com/easy-super-moist-fruit-cake-recipe/