Heavenly Moist Fruitcake Recipe

Rich, flavorful, and irresistibly moist, this fruitcake will steal the show at any gathering!

Ingredients (Makes 1 loaf)

1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup mixed dried fruit (raisins, currants, chopped apricots, or a mix)
1/2 cup chopped nuts (walnuts, pecans, or almonds)
1/2 cup freshly squeezed orange juice
Optional: 1 tablespoon orange zest for extra citrus flavor

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter and dust lightly with flour. For easy removal, line the pan with parchment paper, letting it hang over the edges.

Step 2: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream together the butter and sugar until the mixture is pale and fluffy. This step ensures a light texture in your fruitcake.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The batter may look slightly curdled at this stage, but that’s normal.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. If using, stir in the orange zest for extra brightness.

Step 5: Mix the Batter

Gradually add the dry ingredients to the butter mixture in three parts, alternating with the orange juice. Begin and end with the dry ingredients. Mix just until combined; overmixing can result in a dense cake.

Step 6: Fold in Fruit and Nuts

Using a spatula, gently fold in the mixed dried fruit and chopped nuts until evenly incorporated. This step ensures every slice is loaded with goodness.

Step 7: Fill the Pan

Pour the batter into the prepared loaf pan. Smooth the top with a spatula, ensuring even baking.

Step 8: Bake to Perfection

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Check the cake at the 40-minute mark. If the top is browning too quickly, cover it loosely with aluminum foil.

Step 9: Cool and Serve

Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully lift it out using the parchment overhang or invert it onto a wire rack. Let the cake cool completely before slicing.

Tips for Extra Moisture

Wrap the cooled cake in plastic wrap and let it rest overnight to allow the flavors to meld together.
Optionally, brush the loaf with a glaze of orange juice and powdered sugar or your favorite liqueur for added depth and moisture.

This fruitcake is a timeless classic, perfect for gifting, sharing, or enjoying with your favorite cup of tea or coffee!