Moist Fruit Cake Recipe with Dried Fruits and Nuts

BySoha

A beautifully baked fruit cake is a mark of true craftsmanship in the kitchen. This Moist Fruit Cake with Dried Fruits and Nuts delivers everything a perfect fruit cake should have with rich aroma, soft crumb, balanced sweetness, and layers of deep fruity flavor. Each slice captures the essence of celebration, making it the ideal treat for festive gatherings or elegant afternoon tea. With the right blend of fruits, nuts, and spices, this recipe transforms a simple cake into a timeless indulgence.

Ingredients List

  • 2 cups mixed dried fruits (raisins, currants, chopped apricots, cherries)
  • 1 cup mixed nuts (almonds, walnuts, pecans) chopped
  • 1 cup brown sugar
  • 1 cup unsalted butter softened
  • 4 large eggs at room temperature
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon powder
  • ½ teaspoon nutmeg powder
  • ½ teaspoon salt
  • ½ cup orange juice
  • ¼ cup dark rum or apple juice
  • 1 teaspoon vanilla extract
  • Zest of one orange
  • Zest of one lemon

Step by Step Instructions

Step 1: Prepare the Fruit Mixture

Combine dried fruits with orange juice and rum in a bowl. Cover and let them soak for at least 4 hours or overnight to allow the fruits to absorb the liquid and soften beautifully.

Step 2: Preheat and Prepare the Pan

Preheat the oven to 325°F. Grease a loaf or round cake pan and line it with parchment paper. This ensures even baking and easy removal.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream together butter and brown sugar until the mixture becomes pale and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and citrus zest for extra fragrance.

Step 4: Combine Dry Ingredients

In another bowl, sift flour, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry mixture to the butter mixture, stirring gently until just combined.

Step 5: Add Fruits and Nuts

Fold in the soaked fruits along with any remaining liquid, then add chopped nuts. Mix carefully so the batter stays light while ensuring everything is evenly distributed.

Step 6: Bake the Cake

Pour the batter into the prepared pan and smooth the surface. Bake for 75 to 90 minutes or until a skewer inserted in the center comes out clean. If the top starts browning too quickly, cover it lightly with foil during the last 20 minutes of baking.

Step 7: Cool and Serve

Let the cake rest in the pan for about 15 minutes before transferring it to a wire rack. Allow it to cool completely before slicing. For an enhanced flavor, wrap the cooled cake in parchment paper and foil and let it rest for a day or two before serving.

Cook Time

Total time approximately 1 hour and 45 minutes

Servings

Serves 10 to 12 slices

Nutritional Information (approx. per serving)

Calories 380
Protein 6 g
Carbohydrates 45 g
Fat 18 g
Fiber 3 g
Sugar 30 g
Sodium 160 mg

Storage Instructions

Once completely cooled, wrap the cake in parchment paper and foil to keep it moist. Store it in an airtight container at room temperature for up to one week. For longer keeping, refrigerate for a month or freeze for up to three months. Thaw before serving and bring to room temperature for best flavor.

Suggestions

Brush the cake with a little warm rum, fruit syrup, or orange juice after baking for extra richness and moisture. To make it festive, top with glazed cherries and almonds. You can also bake this recipe in mini loaf pans to give as beautiful homemade gifts during the holidays.

Seasonal Relevance

This moist fruit cake is a signature treat for the winter season, especially around Christmas and New Year celebrations. Its warm spices and rich fruits make it the perfect dessert to enjoy during cold weather or to share with loved ones at festive gatherings.

Conclusion

The Moist Fruit Cake with Dried Fruits and Nuts is a celebration of texture, flavor, and tradition. Every bite offers the perfect balance of sweetness, spice, and buttery softness. With patience and the right ingredients, you can create a fruit cake that stands among the finest, a true showpiece for your table and a delight for every guest.

Moist Fruit Cake Recipe with Dried Fruits and Nuts
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Moist Fruit Cake Recipe with Dried Fruits and Nuts

Recipe by Soha
Servings

10

servings
Prep time

20

minutes
Cooking time

1

hour 

25

minutes
Calories

380

kcal
Total time

1

hour 

45

minutes

A rich and indulgent Moist Fruit Cake filled with dried fruits and crunchy nuts, perfectly spiced and wonderfully tender. This traditional cake offers deep, festive flavor and a soft, buttery crumb that improves with time. Ideal for holidays, celebrations, or afternoon tea, this recipe combines timeless charm with professional baking precision for a truly memorable dessert.

Ingredients

  • 2 cups mixed dried fruits (raisins, currants, chopped apricots, cherries)

  • 1 cup mixed nuts (almonds, walnuts, pecans) chopped

  • 1 cup brown sugar

  • 1 cup unsalted butter softened

  • 4 large eggs at room temperature

  • 2 cups all purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon powder

  • ½ teaspoon nutmeg powder

  • ½ teaspoon salt

  • ½ cup orange juice

  • ¼ cup dark rum or apple juice

  • 1 teaspoon vanilla extract

  • Zest of one orange

  • Zest of one lemon

Directions

  • Combine dried fruits with orange juice and rum in a bowl. Cover and soak for at least 4 hours or overnight.
  • Preheat oven to 325°F. Grease and line a loaf or round cake pan with parchment paper.
  • Cream butter and brown sugar until pale and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and citrus zest.
  • In another bowl, sift flour, baking powder, cinnamon, nutmeg, and salt. Add gradually to the butter mixture, mixing gently until combined.
  • Fold in the soaked fruits and chopped nuts along with any remaining soaking liquid.
  • Pour the batter into the prepared pan and smooth the top. Bake for 75 to 90 minutes or until a skewer inserted in the center comes out clean.
  • Cool in the pan for 15 minutes, then transfer to a wire rack. Once cool, wrap and let it rest for a day or two before serving for the best flavor.

Recipe Video

Notes

  • Replace rum with apple or orange juice for a non alcoholic version.
  • For a richer flavor, brush the cake with warm rum or syrup while it cools.
  • Store wrapped in parchment and foil to keep it moist. It tastes even better after a day or two.
  • The cake can be refrigerated for up to a month or frozen for three months.

FAQs

Can I make this cake without alcohol?
Yes, replace rum with apple juice or orange juice. The flavor will remain beautifully balanced and rich.

How long should I soak the dried fruits for the best flavor?
Ideally, soak them overnight. This allows the fruits to absorb the liquid fully, making the cake moist and flavorful.

Can I use gluten free flour in this recipe?
Yes, a good quality gluten free baking flour can be used. Just ensure it contains a binding agent like xanthan gum for proper structure.

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