Description
This Heavenly Moist Fruitcake combines the richness of butter and brown sugar with the sweetness of dried fruits and the crunch of nuts, elevated by warm spices and citrus zest. Perfect for holidays, this cake is beginner-friendly, versatile, and stays delicious for weeks.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 ½ cups mixed dried fruits (raisins, currants, candied cherries, apricots)
- ½ cup orange juice (or brandy)
- 1 cup chopped nuts (walnuts or pecans)
- Zest of 1 orange and 1 lemon
Instructions
- Preparation
- Preheat oven to 300°F (150°C). Grease and line an 8-inch round cake pan.
- Soak dried fruits in orange juice or brandy for at least 1 hour (or overnight).
- Mixing
- Cream butter and sugar until fluffy. Beat in eggs one at a time.
- Combine flour, baking powder, and spices in a separate bowl. Gradually fold into the wet mixture.
- Incorporating Additions
- Stir in soaked fruits, nuts, and citrus zest. Add any remaining soaking liquid.
- Baking
- Pour batter into the prepared pan and smooth the top.
- Bake for 2.5 hours or until a skewer comes out clean. Cool for 20 minutes in the pan before transferring to a wire rack.
Notes
- Store the cake in an airtight container for up to a month to allow the flavors to deepen.
- For a boozy twist, brush the cooled cake with brandy before storage.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
Keywords: Moist fruitcake recipe, holiday fruitcake, traditional fruitcake, festive fruitcake