Rich Moist Fruit Cake Loaf

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Description

This Rich Moist Fruit Cake Loaf is a luxurious, dense, and flavorful cake loaded with dried fruits, nuts, and warm spices. It’s soaked in fruit juice (or rum for a traditional touch) to keep it wonderfully moist. Perfect for holidays or teatime, this cake gets even better as it ages—rich, aromatic, and deeply satisfying!

Ingredients For Rich Moist Fruit Cake Loaf

For the Fruit Mix:

  • 1 ½ cups mixed dried fruits (raisins, currants, sultanas, chopped dates, cherries)

  • ½ cup mixed nuts (almonds, walnuts, pecans), chopped

  • ½ cup orange juice (or brandy/rum for classic flavor)

  • Zest of 1 orange and 1 lemon

For the Cake Batter:

  • 1 cup (225g) unsalted butter, softened

  • 1 cup (200g) brown sugar

  • 4 large eggs, room temperature

  • 1 ¾ cups (220g) all-purpose flour

  • 1 tsp baking powder

  • 1 tsp cinnamon powder

  • ½ tsp nutmeg powder

  • ¼ tsp clove powder

  • ¼ tsp salt

  • 2 tbsp molasses or dark honey (optional, for deep flavor)

  • 1 tsp vanilla extract

Instructions

  1. Soak the Fruits
    Combine dried fruits, nuts, orange juice, and zest in a bowl. Cover and let soak overnight (or at least 4 hours).

  2. Preheat & Prepare Pan
    Preheat oven to 160°C (320°F). Grease and line a loaf pan with parchment paper.

  3. Cream Butter & Sugar
    Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

  4. Mix Dry Ingredients
    In a separate bowl, whisk together flour, baking powder, salt, and spices.

  5. Combine Batter
    Fold the dry ingredients into the butter mixture. Stir in molasses and vanilla. Add soaked fruits and mix gently until evenly distributed.

  6. Bake
    Pour the batter into the prepared loaf pan. Smooth the top and bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.

  7. Cool & Store
    Let cool completely in the pan. Wrap tightly in foil or plastic wrap and let rest 1–2 days before serving for maximum flavor.

Notes

  • For a boozy version, soak fruits in rum or brandy for several days.

  • The cake improves with age — wrap tightly and store in a cool, dark place.

  • You can “feed” the cake every week by brushing it with a little alcohol for extra richness.

  • Substitute any dried fruit you prefer — apricots, figs, cranberries, etc.

Tips

  • Add 2 tbsp of almond flour for extra moisture.

  • Use room-temperature ingredients to prevent curdling.

  • Bake slowly at a low temperature for an evenly moist crumb.

  • To avoid over-browning, tent the cake with foil halfway through baking.

Servings

Makes 1 large loaf (10–12 slices).

Nutritional Information (per slice, approx.)

  • Calories: 320

  • Protein: 4g

  • Fat: 14g

  • Carbohydrates: 45g

  • Fiber: 3g

  • Sugar: 30g

  • Sodium: 90mg

Health Benefits

  • High in antioxidants from dried fruits.

  • Energy-boosting natural sugars — perfect for a mid-day snack.

  • Contains healthy fats from nuts.

  • Can be made alcohol-free and still retain flavor and richness.

Q&A Section

Q1: Can I make this fruit cake without alcohol?
✅ Yes! Use orange juice, apple juice, or tea instead of rum/brandy.

Q2: How long can I store the cake?
✅ Up to 1 month at room temperature (wrapped tightly) or 3 months refrigerated.

Q3: Can I freeze it?
✅ Absolutely. Wrap well and freeze for up to 6 months. Thaw overnight before serving.

Q4: Why does my fruit cake turn dry?
✅ Overbaking or high temperature. Bake low and slow, and store in an airtight container.

Q5: Can I glaze the top?
✅ Yes — brush with warm apricot jam or dust with powdered sugar for a festive look.

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