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Super Moist, Easy Old-Fashioned Holiday Fruit Cake Recipe

A close-up, sunlit slice of moist fruit cake packed with candied fruit and nuts on a small white plate.
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Follow this simple recipe to make a super moist, traditional fruit cake. This old-fashioned fruit cake delivers rich, classic holiday flavor without complicated steps or long soaking times. It is the best fruit cake you will make this season.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup orange juice
  • 1 pound mixed dried fruit (raisins, currants, candied cherries, citron)
  • 1 cup chopped pecans or walnuts
  • 1/2 cup brandy or dark rum (optional, for soaking fruit)

Instructions

  1. If using alcohol, place the mixed dried fruit in a bowl, pour the brandy or rum over it, and let it soak for at least 4 hours or overnight. Drain excess liquid before proceeding.
  2. Preheat your oven to 300 degrees Fahrenheit. Grease and flour a 10-inch tube pan or two 8-inch round cake pans.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step helps create a moist texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  5. In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  7. Gently fold in the soaked and drained dried fruit and the chopped nuts.
  8. Spoon the batter evenly into your prepared pan(s).
  9. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes for a tube pan, or 50 to 60 minutes for round pans, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  11. If you prefer a richer cake, you can brush the warm cake with a few tablespoons of brandy or rum while it is still warm.

Notes

  • For the moistest result, soak your dried fruit overnight in orange juice instead of alcohol.
  • This old fashioned fruit cake improves in flavor if you wrap it tightly and let it rest for several days before serving.
  • To make this a simple fruit cake, skip the optional soaking step and mix the fruit directly into the batter.

Nutrition

Find it online: https://littlekitchendiary.com/moist-easy-old-fashioned-holiday-fruit-cake/