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Super Moist, Easy Old-Fashioned Fruit Cake Recipe

Close-up of a moist slice of fruit cake showing raisins and candied fruit, next to the rest of the fruit cake.
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You need a traditional fruit cake that stays moist. This recipe delivers rich, classic holiday flavor without long soaking times. It is surprisingly simple to make and results in a tender crumb perfect for your gatherings.

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, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup orange juice
  • 1/4 cup brandy or dark rum (optional, for flavor)
  • 2 cups mixed dried fruit (raisins, currants, candied cherries, citron)
  • 1 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan or two 8-inch round pans. Line the bottom with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step helps create a tender texture.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  4. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the mixed dried fruit and chopped nuts.
  7. If using, slowly mix in the orange juice and brandy or rum until the batter is uniform. The liquid helps keep this fruit cake moist.
  8. Pour the batter evenly into your prepared pan(s). Smooth the top with a spatula.
  9. Bake for 1 hour 30 minutes to 1 hour 45 minutes for a tube pan, or about 1 hour for round pans, 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. Invert the cake onto the rack and remove the pan. Allow it to cool completely before slicing.

Notes

  • To achieve a richer, traditional flavor, you can soak the dried fruit in the brandy or rum overnight before mixing it into the batter.
  • If you skip the alcohol, use 1/2 cup of extra orange juice or apple juice to maintain moisture.
  • Wrap the cooled cake tightly in cheesecloth soaked in a little extra brandy, then wrap in foil for storage. This keeps the cake perfectly tender.

Nutrition

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