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Easy, Moist, Traditional Christmas Fruit Cake Recipe

Close-up of a thick slice of moist fruit cake recipe, packed with colorful candied fruits and raisins.
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Bake a classic, rich fruit cake that stays moist and tender. This traditional recipe is simple to follow and perfect for your holiday celebrations.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups (225g) mixed dried fruit (raisins, currants, candied cherries, citron)
  • 1 cup (120g) chopped pecans or walnuts
  • 1/4 cup (60ml) orange juice
  • Optional: 2 tablespoons brandy or dark rum for soaking

Instructions

  1. Prepare the fruit: If using alcohol, place the mixed dried fruit in a bowl, pour the brandy or rum over it, stir, cover, and let it soak for at least 4 hours or overnight. If not using alcohol, soak the fruit in the orange juice for at least 1 hour.
  2. Preheat your oven to 300°F (150°C). Grease and flour a 9-inch round cake pan or a standard loaf pan. Line the bottom with parchment paper.
  3. In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This step helps create a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the soaked dried fruit and chopped nuts until they are evenly distributed throughout the batter.
  8. Spoon the batter into the prepared cake pan and smooth the top.
  9. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time varies based on the pan shape.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. For an extra moist fruit cake, you can brush the top of the warm cake with a tablespoon of brandy or orange juice.

Notes

  • To achieve the best flavor and moisture, wrap the cooled cake tightly in cheesecloth soaked in a little brandy or orange juice, then wrap again in foil. Store in an airtight container for up to two weeks before serving.
  • If you prefer a lighter cake, reduce the amount of dried fruit slightly.
  • This recipe delivers a rich fruit and nut cake that improves in flavor after a few days of resting.

Nutrition

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