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Old Fashioned Never Fail Moist Fruit Cake Recipe

Close-up of two moist slices of dark fruit cake recipe packed with raisins and nuts on a wooden board.
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Follow this recipe to bake a traditional, moist fruit cake that is reliable and perfect for holiday gatherings or gifting.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) packed dark 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 soda
  • 1/4 teaspoon salt
  • 1 cup (240ml) orange juice or brandy (for soaking)
  • 1 pound (450g) mixed dried fruit (raisins, currants, candied peel)
  • 1/2 pound (225g) chopped dates
  • 1/2 pound (225g) chopped pecans or walnuts

Instructions

  1. Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper, letting the paper extend above the rim.
  2. In a large bowl, cream together 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.
  3. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. In a medium bowl, toss the mixed dried fruit, dates, and nuts with the orange juice or brandy until coated.
  5. Gently fold the fruit and nut mixture into the cake batter until evenly distributed.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  9. If you prefer a boozier cake, pierce the top of the cooled cake several times and drizzle with 2 tablespoons of brandy or rum weekly while storing it wrapped tightly in cheesecloth soaked in more liquor.

Notes

  • For a non-alcoholic version, substitute the brandy with extra orange juice or strong brewed black tea.
  • To keep the cake moist for gifting, wrap the cooled cake tightly in plastic wrap, then foil, and store in an airtight container.
  • If your dried fruit seems dry, soak it in warm water for 30 minutes before draining and tossing with the nuts.

Nutrition

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