This Heavenly Moist Fruitcake is a rich, flavorful dessert packed with buttery goodness, warm spices, and a medley of dried fruits and nuts. Unlike traditional fruitcakes that can be dense and dry, this recipe ensures a soft, moist texture with every bite. The secret lies in the perfect balance of butter, eggs, and orange juice, which keeps the cake tender while enhancing the natural sweetness of the fruits. Whether you’re making it for the holidays or simply craving a comforting treat, this fruitcake is sure to impress!
Ingredients
Cake Base:
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Fruit & Nut Mix:
- 1 cup mixed dried fruit (raisins, currants, chopped apricots, etc.)
- ½ cup chopped nuts (walnuts, pecans, etc.)
- ½ cup orange juice
Instructions
Step 1: Prepare the Baking Pan
- Preheat the oven to 325°F (165°C).
- Grease and flour a 9×5-inch loaf pan to prevent sticking.
Step 2: Cream the Butter & Sugar
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract for extra flavor.
Step 3: Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 4: Combine Wet & Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the dried fruit and chopped nuts.
- Pour in the orange juice and gently stir until fully incorporated.
Step 5: Bake the Fruitcake
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving & Storage
✔ Slice and serve with tea or coffee for a delightful treat.
✔ Wrap tightly in plastic wrap and store at room temperature for up to 5 days.
✔ For longer storage, refrigerate for up to 2 weeks or freeze for 3 months.
Tips for the Best Moist Fruitcake
✔ Use fresh orange juice for a natural citrus boost.
✔ Soak dried fruits in warm juice for 30 minutes before mixing for extra moisture.
✔ Brush with honey after baking for a glossy finish.
✔ Let it rest overnight for deeper flavors.
This Heavenly Moist Fruitcake is a timeless classic that brings warmth and joy to any occasion! 🍊🍰 Would you like variations, such as adding rum or chocolate chips? 😊