Heavenly Moist Fruitcake
A rich, moist, and festive Fruitcake packed with dried fruits, warm spices, and crunchy nuts. Perfect for holidays, celebrations, or anytime you crave a dense, flavorful slice of comfort!
📝 Ingredients
🔸 Fruit Mixture:
- 1 cup dried cherries
- 1 cup raisins (golden or dark)
- 1/2 cup dried pineapple, chopped
- 1/2 cup dried apricots, chopped
- 1/2 cup candied ginger, finely chopped
- 1/4 cup orange juice (freshly squeezed or bottled)
🔸 Cake Batter:
- 1 cup unsalted butter, softened to room temperature
- 1 cup brown sugar, packed
- 4 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
🔸 Additions:
- 1 cup chopped pecans (or substitute with walnuts or almonds)
Instructions
Step 1: Prepare the Fruit
In a medium bowl, combine the dried cherries, raisins, pineapple, apricots, and candied ginger. Pour in the orange juice and stir well. Cover and allow the fruit to soak for at least 30 minutes (or overnight in the fridge for best results). This plumps up the fruit and adds extra moisture to your cake.
Step 2: Make the Batter
- In a large mixing bowl, use a hand or stand mixer to cream the butter and brown sugar together until the mixture is light, fluffy, and creamy — about 3–5 minutes.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 3: Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until evenly combined.
Step 4: Combine Everything
Gradually add the dry ingredients to the butter mixture. Mix on low speed until just combined — do not overmix. The batter will be thick.
Drain any excess orange juice from the soaked fruit (if any), then gently fold the fruit into the batter using a spatula. Add the chopped pecans and mix until everything is evenly distributed.
Step 5: Bake
- Preheat your oven to 325°F (165°C).
- Grease a loaf pan or round cake tin and line the bottom with parchment paper.
- Spoon the batter into the prepared pan and smooth the top.
Bake for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
If the top begins to brown too quickly, cover the cake loosely with aluminum foil during the last 20 minutes of baking.
Step 6: Cool & Store
Remove the cake from the oven and allow it to cool in the pan for 15–20 minutes. Then transfer it to a wire rack to cool completely.
Optional Enhancements:
- For a deeper flavor, brush the cooled cake with a little rum or orange liqueur and wrap tightly in plastic wrap. Let it rest for 1–2 days before serving.
- You can store the cake wrapped in foil or in an airtight container at room temperature for up to 5 days, or in the fridge for up to 2 weeks.
Serving Suggestions:
Slice and serve with a cup of tea or coffee. You can also top it with a light glaze, cream cheese frosting, or whipped cream for a festive touch.
For more recipes:
Chicken with Creamy Parmesan Mushroom Sauce
🍖 Rosted Lamb Chops with Potatoes, Carrots & Onions
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