Description
This Heavenly Moist Fruitcake is a delightful twist on the holiday classic, known for its soft texture and vibrant flavors. Unlike the dry, dense versions you might remember, this easy recipe yields a rich, fruity loaf that’s anything but boring. It’s loaded with plump raisins, juicy cherries, and warm spices—all soaked and baked to perfection.
Perfect for holiday gatherings, gift-giving, or cozy nights in, it also makes a great make-ahead treat. Whether you’re looking for a quick breakfast idea, a festive snack, or something special to serve with tea, this fruitcake fits the bill. Moist, aromatic, and totally comforting, it will surprise even fruitcake skeptics.
Ingredients
1 cup mixed dried fruits (raisins, currants, cherries, apricots)
1/2 cup candied peel, chopped
1/2 cup dark rum or orange juice (for soaking)
1 cup unsalted butter, room temperature
1 cup brown sugar
4 large eggs
1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup chopped walnuts or pecans
Zest of 1 orange
1 tsp vanilla extract
Optional: extra rum for brushing
Instructions
- Soak dried fruits and peel in rum or juice for at least 4 hours or overnight.
- Preheat oven to 325°F (163°C). Line and grease a loaf or cake pan.
- Cream butter and brown sugar until fluffy.
- Beat in eggs one at a time.
- Sift flour, baking powder, salt, cinnamon, and nutmeg in a separate bowl.
- Add dry ingredients to wet mix gradually.
- Fold in soaked fruits, nuts, zest, and vanilla.
- Pour into pan and smooth top. Bake 60-70 mins.
- Cool in pan 15 mins, then move to wire rack.
- Optional: Brush with rum while warm.