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Never Fail, Deeply Moist Old-Fashioned Fruitcake Recipe

Close-up of a moist slice of fruit cake recipe, rich brown in color and studded with colorful candied fruits and nuts.
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Follow this tried-and-true fruit cake recipe to create a deeply moist, rich holiday fruitcake packed with fruit and nuts. This classic recipe is dependable for your Christmas baking or gifting.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup orange juice
  • 1 pound mixed candied fruit
  • 1 cup raisins or currants
  • 1 cup chopped pecans or walnuts
  • 1/2 cup brandy or dark rum (optional, for soaking fruit or feeding cake later)

Instructions

  1. Prepare your fruit: If using alcohol, place the mixed candied fruit and raisins in a bowl, pour the brandy or rum over them, stir, cover, and let them soak for at least 4 hours or overnight. If not using alcohol, soak the fruit in orange juice for 4 hours.
  2. Preheat your oven to 300 degrees Fahrenheit. Grease and flour a 10-inch tube pan or two 8-inch round cake pans. Line the bottom with parchment paper.
  3. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set this dry mixture aside.
  4. In a large bowl, cream the softened butter and sugar together with an electric mixer until the mixture is light and fluffy. This takes about 3 to 5 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice. Mix on low speed until just combined. Do not overmix.
  7. Drain any excess liquid from the soaked fruit. Toss the fruit and nuts with about 1/4 cup of the reserved dry flour mixture to prevent them from sinking to the bottom of the cake.
  8. Gently fold the coated fruit and nuts into the batter by hand.
  9. Spoon the batter evenly into your prepared pan(s). Level the top with a spatula.
  10. Bake for 1 hour and 45 minutes to 2 hours for a tube pan, or 1 hour and 15 minutes for round pans, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent it with aluminum foil.
  11. Let the cake cool in the pan on a wire rack for 15 minutes. Then, invert the cake onto the rack to cool completely.
  12. If you desire a boozy fruit cake, pierce the warm cake surface all over with a skewer. Slowly drizzle 2 to 4 tablespoons of brandy or rum over the top. Wrap the cooled cake tightly in cheesecloth soaked in more brandy, then wrap again in foil. Store in an airtight container for at least two weeks before serving for the best flavor.

Notes

  • For a truly old-fashioned, dark fruit cake, you can substitute 1/2 cup of the sugar with dark brown sugar.
  • If you skip the alcohol soaking step, the cake will still be moist due to the orange juice, but it will lack the traditional depth of flavor.
  • This fruit cake recipe is excellent for making ahead; it improves in flavor and texture after several weeks of storage.

Nutrition

Find it online: https://cookingbycarla.com/fruit-cake-recipe-moist-old-fashioned/