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The Ultimate Easy & Moist Traditional Fruit Cake Recipe (Never Dry!)

A close-up of a rich, dark, and moist fruit cake recipe packed with colorful candied fruits, sitting on a white plate.
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Follow these simple instructions to bake a rich, moist, traditional fruit cake perfect for the holidays. This recipe guarantees a flavorful cake that stays soft.

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 pound (450g) mixed dried fruit (raisins, currants, candied peel)
  • 1/2 cup (60g) chopped pecans or walnuts
  • 1/2 cup (120ml) orange juice or brandy (for soaking fruit)
  • 1/4 cup (60ml) extra brandy or dark rum (for drizzling after baking)

Instructions

  1. Place the mixed dried fruit in a bowl. Pour the orange juice or initial brandy over the fruit. Cover and let it soak for at least 4 hours, or preferably overnight. This is key for moisture.
  2. Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper, extending the paper up the sides.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Drain any excess liquid from the soaked fruit. Fold the soaked fruit and chopped nuts into the batter gently.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. When the cake is done, let it cool in the pan for 15 minutes.
  11. While the cake is still warm, poke holes all over the top using the skewer. Slowly drizzle the extra brandy or rum over the top, allowing it to soak in completely.
  12. Let the cake cool completely in the pan on a wire rack before removing the paper and serving or wrapping for storage.

Notes

  • For an extra moist cake, wrap the cooled cake tightly in cheesecloth soaked in a little more brandy, then wrap in foil. Store in an airtight container for up to a month before serving.
  • If you prefer not to use alcohol, substitute the soaking and drizzling liquid with strong brewed black tea or extra orange juice.
  • Use a mix of dark dried fruits for the best traditional color and flavor.

Nutrition

Find it online: https://savorandpin.com/moist-fruit-cake-recipe-easy-traditional/