Moist Fruit Cake Recipe

A perfectly moist fruit cake is more than just a festive treat,it’s a timeless classic that brings warmth, richness, and comfort in every slice. This recipe blends soaked fruits, aromatic spices, and a tender crumb that stays moist for days. Crafted with expert precision, it promises bakery-level results at home. Whether for holidays, celebrations, or everyday indulgence, this fruit cake will quickly become a treasured favorite.

Ingredients List

• 1 cup mixed dried fruits (raisins, sultanas, currants, chopped apricots, cherries)
• ½ cup mixed candied peel
• ½ cup orange juice (or apple juice)
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 2 large eggs
• 1 ¼ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp allspice
• 1 tsp vanilla extract
• Zest of 1 orange
• Pinch of salt

Step-by-Step Instructions

Step 1: Soak the Fruits

Combine dried fruits and candied peel with orange juice. Let them soak for at least 2 hours or overnight for maximum moisture.

Step 2: Prepare the Batter

Cream butter and brown sugar until light and fluffy. Add eggs one at a time. Mix in vanilla and orange zest.

Step 3: Add Dry Ingredients

Whisk flour, baking powder, salt, and spices. Fold into the batter gently.

Step 4: Combine with Soaked Fruits

Drain excess liquid if necessary, then fold fruits into the batter until evenly distributed.

Step 5: Bake

Pour batter into a lined loaf pan. Bake at 160°C (320°F) for 60–75 minutes, or until a skewer comes out clean.

Step 6: Cool

Allow to cool completely before slicing to retain structure and moisture.

Cook Time

Total: 2 hours (including preparation and baking)
Active Prep: 20 minutes
Baking: 60–75 minutes

Servings

Makes 8–10 slices.

Nutritional Information (approx. per serving)

• Calories: 260
• Fat: 10g
• Carbohydrates: 40g
• Protein: 3g
• Fiber: 2g
• Sugar: 28g

Storage Instructions

Store the cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap in parchment and foil, then refrigerate for up to 2 weeks. It can also be frozen for up to 3 months,just thaw overnight for best texture.

Suggestions

• For deeper flavor, soak fruits in warm tea or rum instead of juice.
• Add chopped nuts like almonds or pecans for extra texture.
• Brush the warm cake with a little orange syrup for an extra boost of moisture and shine.

Seasonal Relevance

This moist fruit cake is perfect during winter holidays, festive gatherings, or anytime the weather calls for comforting, aromatic bakes. Its warm spices and rich fruitiness make it especially delightful in cooler seasons.

Conclusion

A truly exceptional fruit cake balances moisture, richness, and depth of flavor,and this recipe achieves exactly that. With properly soaked fruits, delicate spices, and expert technique, you’ll have a cake that tastes even better with time. Whether you’re baking for family, guests, or yourself, this moist fruit cake brings craftsmanship and gourmet quality to every bite.