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Super Moist, Old-Fashioned Holiday Fruit Cake

A close-up, appetizing slice of moist fruit cake packed with dried fruit and nuts, served on a white plate.
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Make this classic, rich fruit cake from scratch. This recipe delivers a reliably moist texture, packed with dried fruits and warm spices, perfect for your holiday baking tradition.

Ingredients

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  • 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 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 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)

Instructions

  1. Prepare the fruit: If using rum or brandy, place the mixed dried fruit in a bowl, pour the liquor over it, stir, cover, and let it soak for at least 4 hours or overnight. If not soaking, proceed to the next step.
  2. Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan or two 8-inch round cake pans. Line the bottom with parchment paper.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  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 bowl, whisk together the flour, cinnamon, nutmeg, cloves, salt, and baking soda.
  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. Pour the batter into the prepared pan(s). If using a tube pan, place a strip of brown paper bag around the outside to prevent the edges from overbrowning.
  9. Bake for 1 hour 30 minutes to 2 hours for a tube pan, or 1 hour to 1 hour 15 minutes for round pans, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. If you desire a rum-soaked cake, pierce the top of the warm cake several times with a skewer and slowly brush or drizzle 1/4 cup of additional brandy or rum over the top. Repeat this process over the next few days if storing for later.

Notes

  • For the best flavor and moisture, wrap the cooled cake tightly in cheesecloth soaked in brandy, then wrap in foil, and store in an airtight container for up to one month before serving.
  • If you skip the optional alcohol soak, use an extra 1/4 cup of orange juice in the batter for added moisture.
  • This traditional fruit cake freezes well once completely cooled and wrapped securely.

Nutrition

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