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Deliciously moist fruitcake recipe, perfect for festive occasions

Classic Heavenly Moist Fruitcake Recipe

This classic fruitcake recipe delivers a heavenly moist and flavorful treat, perfect for holidays or any special occasion. Packed with a variety of dried fruits and nuts, and infused with your choice of fruit juice or spirits, this fruitcake improves with age.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12 slices
Calories 350 kcal

Equipment

  • bowl
  • oven
  • 9x5 inch loaf pan or 8-inch round cake pan
  • electric mixer
  • whisk
  • wooden skewer
  • wire rack

Ingredients
  

Main Ingredients

  • 2 cups mixed dried fruit (raisins, currants, cranberries, candied peel, glacé cherries - diced if large)
  • 1/2 cup fruit juice (orange, apple, or cranberry) or brandy/rum for soaking
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 cup chopped nuts (pecans, walnuts, or almonds)

Optional for "Feeding"

  • Additional fruit juice or alcohol for "feeding" the fruitcake after baking

Instructions
 

Preparation

  • The night before or at least 4 hours ahead, combine the dried fruit with fruit juice or alcohol in a bowl.
  • Cover and let the fruit soak to plumpen and infuse for several hours.

Baking

  • Preheat your oven to 300°F (150°C) and prepare a 9x5 inch loaf pan or an 8-inch round cake pan.
  • Cream together softened butter and brown sugar in a large bowl until light and fluffy.
  • Beat in the eggs one at a time, mixing well after each addition and scraping the bowl sides.
  • In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
  • Gradually add the dry ingredients to the wet, mixing on low speed until just combined.
  • Drain excess liquid from the soaked fruit and gently fold the fruit and chopped nuts into the batter.
  • Pour batter into the prepared pan, smooth the top, and bake for 1 hour 45 minutes to 2 hours, or until a skewer comes out clean.

Cooling and Maturing

  • Let the fruitcake cool in the pan for 20-30 minutes before inverting it onto a wire rack to cool completely.
  • Optionally, once cooled, prick the top and spoon fruit juice or alcohol over it.
  • Repeat this "feeding" process every few days for a few weeks to enhance moisture and flavor, wrapping the cake tightly.

Notes

For an even richer flavor, prepare the fruitcake several weeks in advance and "feed" it regularly with additional fruit juice or spirits. This fruitcake can be stored in an airtight container for up to a month, or frozen for longer storage. Ensure all dried fruits are diced to a similar size for even distribution in the batter.