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Never Fail, Extra Moist Old-Fashioned Fruit Cake Recipe

Two stacked, moist slices of rich fruit cake recipe loaded with candied cherries and nuts.
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Follow this tried-and-true recipe for a dense, moist, old-fashioned fruit cake packed with dried fruit and nuts. This classic holiday fruit cake is reliable and perfect for making ahead.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla 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
  • 1/4 cup orange juice
  • 1/4 cup brandy or dark rum (optional, for soaking)
  • 1 pound mixed dried fruit (raisins, currants, candied cherries, citron)
  • 1 cup chopped pecans or walnuts

Instructions

  1. Prepare your pan: Grease and flour a 9-inch tube pan or an 8×8 inch square pan. Line the bottom with parchment paper. If using brandy or rum, combine the liquor with the dried fruit in a bowl and let it soak for at least 2 hours, or preferably overnight.
  2. Preheat your oven to 300°F (150°C).
  3. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Combine dry ingredients: 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, mixing on low speed until just combined. Do not overmix.
  7. Stir in the orange juice. If you soaked the fruit, drain off any excess liquid before adding the fruit and nuts to the batter. Fold in the soaked fruit and chopped nuts by hand until evenly distributed.
  8. Spoon 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. Baking time varies based on your pan size.
  10. Cool the cake in the pan on a wire rack for 15 minutes. Then, invert the cake onto the rack to cool completely.
  11. If you are making a boozy fruit cake, pierce the top of the cooled cake several times with a skewer. Brush the top with 2 to 3 tablespoons of brandy or rum. Wrap tightly in cheesecloth soaked in more brandy, then wrap in foil, and store in an airtight container for at least two weeks before serving for best flavor.

Notes

  • For a non-alcoholic version, substitute the brandy or rum with extra orange juice or strong brewed black tea when soaking the fruit.
  • To keep this dense fruit cake moist, wrap it tightly in foil and store it in a cool, dark place. Feed it with a tablespoon of liquor every week if you plan to age it for the holidays.
  • If you prefer a lighter cake, you can reduce the amount of dried fruit by one-third.

Nutrition

Find it online: https://cookerycommand.com/fruit-cake-recipe-never-fail-moist/