This Classic Moist Fruit Cake is a timeless dessert rich in flavor, texture, and tradition. Packed with juicy dried fruits, nuts, and aromatic spices, it delivers a perfect balance of sweetness and moisture in every bite. Ideal for festive occasions or as a luxurious treat with tea, this cake remains soft and delicious for days. The slow baking process enhances its deep, rich flavor, making it a true favorite for holidays and celebrations.
Ingredients
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2 cups mixed dried fruits (raisins, cherries, currants, and apricots, chopped)
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1 cup mixed nuts (almonds, walnuts, cashews, chopped)
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1 cup brown sugar
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1 cup unsalted butter (softened)
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4 large eggs (room temperature)
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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½ cup orange juice (or brandy for a rich flavor)
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1 teaspoon vanilla extract
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Zest of 1 orange
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Pinch of salt
Instructions
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Preheat the oven to 300°F (150°C) and line a 9-inch round cake pan with parchment paper.
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In a large bowl, combine the dried fruits and orange juice. Let them soak for at least 30 minutes for extra moisture.
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Cream the butter and brown sugar together until fluffy. Add the eggs one by one, beating well after each addition.
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In another bowl, whisk flour, baking powder, salt, cinnamon, nutmeg, and cloves.
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Gradually fold the dry ingredients into the wet mixture. Add soaked fruits, nuts, vanilla extract, and orange zest, stirring gently to combine.
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Pour the batter into the prepared pan and smooth the top with a spatula.
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Bake for 1½ to 2 hours or until a toothpick inserted in the center comes out clean.
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Let the cake cool completely in the pan before transferring to a wire rack. Wrap in foil to keep it moist.