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The Ultimate Moist & Never-Fail Old-Fashioned Fruit Cake

Close-up of a rich, dark, moist fruit cake recipe loaf, packed with raisins and dried fruit.
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A traditional, rich fruit cake recipe designed to stay perfectly moist, ideal for holiday baking.

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 (150g) raisins
  • 1 cup (150g) currants
  • 1 cup (150g) mixed candied fruit peel
  • 1/2 cup (75g) chopped pecans or walnuts
  • 1/2 cup (120ml) brandy, dark rum, or orange juice (for soaking/moisture)

Instructions

  1. Grease and line a 9-inch round cake pan or a standard loaf pan with parchment paper. Preheat your oven to 300°F (150°C).
  2. In a large bowl, cream the softened butter and brown sugar together 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 until just combined. Do not overmix.
  4. In another bowl, toss the raisins, currants, candied fruit, and nuts with the brandy or orange juice. Let this mixture sit for 10 minutes.
  5. Gently fold the soaked fruit and nut mixture into the cake batter until evenly distributed.
  6. Pour the batter into the prepared pan and smooth the top. Place a layer of parchment paper over the top of the pan before placing it in the oven to prevent the top from burning.
  7. Bake for 1 hour and 15 minutes to 1 hour and 45 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time varies based on pan size and oven.
  8. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  9. To keep the cake moist, wrap the cooled cake tightly in cheesecloth soaked in a small amount of additional brandy or orange juice, then wrap in foil. Store in an airtight container.

Notes

  • For a richer flavor, soak the dried fruit overnight in the brandy before mixing it into the batter.
  • If you prefer a lighter cake, substitute half the dark brown sugar with granulated white sugar.
  • To check for doneness in a deep pan, place a small metal baking tin filled with water on the rack below the cake to help regulate the heat and prevent drying.

Nutrition

Find it online: https://recipesfleet.com/fruit-cake-recipe-moist-old-fashioned/