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Super Moist Traditional Holiday Fruit Cake

Close-up of a moist slice of fruit cake packed with colorful dried fruits and nuts on a white plate.
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A recipe for a rich, moist traditional fruit cake perfect for the holidays, featuring a simple soaking method to prevent dryness.

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
  • 2 cups mixed dried fruit (raisins, currants, candied cherries, citron)
  • 1 cup chopped pecans or walnuts
  • 1/2 cup dark rum or fruit juice for soaking

Instructions

  1. Grease and line a 9-inch loaf pan or 8-inch round pan with parchment paper. Preheat your oven to 300°F (150°C).
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the mixed dried fruit and chopped nuts until evenly distributed throughout the batter.
  7. Spoon the batter into the prepared pan and smooth the top.
  8. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Remove the cake from the oven. While the cake is still warm, poke holes all over the top surface using a skewer.
  10. Slowly drizzle the dark rum or fruit juice over the top, allowing it to soak in completely.
  11. Let the cake cool completely in the pan before removing. Wrap tightly in cheesecloth soaked in a small amount of liquor (optional) or plastic wrap for storage.

Notes

  • For extra moisture, soak the dried fruit in hot water or juice for 30 minutes before adding it to the batter, then drain well.
  • If you prefer a lighter cake, substitute light brown sugar for dark brown sugar.
  • Store the finished cake wrapped tightly in a cool, dark place for up to one month to allow the flavors to deepen.

Nutrition

Find it online: https://recipesfleet.com/fruit-cake-super-moist-traditional-holiday/