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Moist Fruit Cake

This moist fruit cake is a time-honored treat, bursting with rich, complex flavors from an overnight fruit soaking and aromatic spices. Its tender, melt-in-your‐mouth crumb and customizable mix of dried fruits, candied peel, and nuts make it perfect for holidays, afternoon tea, or any special occasion.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Fruit Soak
  • 2 cups mixed dried fruits 300g (raisins, currants, chopped dates, prunes, or figs)
  • ¾ cup mixed candied peel or cherries 120g
  • 1 orange zest from 1 orange
  • 1 lemon zest from 1 lemon
  • ½ cup dark rum, brandy, or orange juice for soaking (120ml)
Cake Batter
  • 1 cup unsalted butter softened (225g)
  • 1 cup brown sugar packed (200g)
  • 4 large eggs room temperature
  • 2 cups all-purpose flour (250g)
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • ¼ cup orange juice (60ml)
  • 1 teaspoon pure vanilla extract
  • ½ cup chopped pecans or walnuts optional (60g)
Glaze
  • 2 tablespoons apricot jam optional
  • 1 tablespoon warm water for the glaze

Equipment

  • Medium bowl
  • Large mixing bowl
  • Electric mixer or spatula
  • Whisk
  • Baking pan
  • Oven

Method
 

  1. In a medium bowl, combine the mixed dried fruits, candied peel, orange zest, and lemon zest. Pour in the dark rum, brandy, or orange juice, stir well, cover, and let the mixture soak for at least 2 hours – or overnight for best flavor.
  2. Preheat your oven to 325°F (160°C) and prepare your baking pan.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, and allspice.
  6. Gradually fold the dry ingredients into the butter mixture, alternating with the orange juice and vanilla extract.
  7. Gently fold in the soaked fruit mixture along with the chopped nuts if using.
  8. Pour the batter into your prepared pan, smoothing the top with a spatula.
  9. Bake for 60-75 minutes, until a skewer inserted into the center comes out mostly clean (a little moisture from the fruits is acceptable).
  10. Allow the cake to cool completely in the pan. If desired, warm the apricot jam with the water and brush it over the top for an extra shine and flavor boost.
  11. For best results, let the cake rest for a day to allow the flavors to fully meld.

Notes

This fruit cake recipe shines a light on the power of a long fruit soak and warm spices that develop a rich, deep flavor. It’s a versatile cake that can be easily customized with different dried fruits, candied peel, or nuts according to your taste. For an alcohol-free version, simply substitute the soaking liquid with orange juice. Wrap and allow the cake to rest overnight to enhance its flavor even further.