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Super Moist, Easy Old-Fashioned Fruit Cake Recipe

A close-up, sunlit slice of super moist fruit cake packed with colorful candied fruits and nuts.
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Follow this recipe to create a super moist, traditional fruit cake that delivers rich, classic holiday flavor. This recipe simplifies the process for reliable results.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 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
  • 1/2 cup orange juice

Instructions

  1. Preheat your oven to 300°F (150°C). Grease and flour a 9-inch tube pan or a 10-inch bundt pan. Line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step builds texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, toss the mixed dried fruit and nuts with the flour mixture until they are evenly coated. This prevents the fruit from sinking.
  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 until the batter is uniform.
  8. Spoon the batter into the prepared pan, smoothing 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. Let the cake cool in the pan on a wire rack for 15 minutes.
  11. If using, gently poke holes all over the top of the warm cake with a skewer. Slowly drizzle the brandy or rum over the top, allowing it to soak in.
  12. Invert the cake onto the wire rack, remove the pan, and let it cool completely.
  13. Wrap the cooled cake tightly in cheesecloth soaked in a little extra brandy (if desired) and then in aluminum foil. Store in a cool, dark place for at least one week before serving for best flavor and moisture.

Notes

  • For a darker cake, use dark molasses instead of some of the brown sugar, or use dark rum for soaking.
  • To achieve maximum moisture, soak your dried fruit in hot water or juice for 30 minutes before tossing with flour. Drain well before using.
  • This cake improves significantly in flavor and texture if made several weeks ahead of when you plan to serve it.

Nutrition

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