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Super Moist, Easy Old-Fashioned Holiday Fruit Cake Recipe

Close-up of a thick slice of moist fruit cake packed with colorful dried fruits and nuts.
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Follow this straightforward recipe to make a super moist, traditional fruit cake. This method achieves rich, classic holiday flavor without requiring months of soaking time. It is a foolproof recipe for your Christmas dessert table.

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

Instructions

  1. Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan or two 8-inch round cake pans.
  2. In a small bowl, combine the mixed dried fruit and nuts. If using, pour the orange juice and brandy or rum over the fruit mixture. Let this soak for at least 30 minutes while you prepare the batter.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is key for texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  5. In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  7. Drain any excess liquid from the soaked fruit mixture, if necessary. Fold the soaked fruit and nuts into the batter until evenly distributed.
  8. Pour the batter into your prepared pan(s). Smooth the top with a spatula.
  9. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes for a tube pan, or 50 to 60 minutes for round pans. The cake is done when 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 before inverting it onto the rack to cool completely.
  11. If you desire a richer flavor, you can brush the warm cake with a small amount of additional brandy or orange juice every few days while storing it wrapped tightly.

Notes

  • To achieve the best moisture, use high-quality dried fruits. If you skip the optional alcohol soak, use extra orange juice.
  • For a ‘Costco Style Fruit Cake’ look, you can top the cooled cake with a simple glaze made from powdered sugar and a little milk or lemon juice.
  • This cake tastes better after it rests for a few days, allowing the flavors to deepen. Store it tightly wrapped at room temperature.

Nutrition

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