Best Fruit Cake Recipe Ever (Soft, Rich & Moist)
This easy traditional fruitcake stays moist for days, thanks to soaked fruits, brown sugar, and warm spices. A holiday classic that’s rich, flavorful, and beginner-friendly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes (plus soak time)
- Yield: 12 slices 1x
Ingredients
-
2 cups dried mixed fruit (raisins, currants, cherries, chopped dates)
-
½ cup orange juice or dark rum
-
½ cup unsalted butter, softened
-
¾ cup brown sugar
-
2 large eggs
-
2 tbsp molasses or honey (optional)
-
1½ cups all-purpose flour
-
1 tsp baking powder
-
½ tsp salt
-
1 tsp cinnamon
-
½ tsp nutmeg
-
¼ tsp ground cloves
-
¼ tsp allspice
-
½ cup chopped walnuts or pecans (optional)
Instructions
-
Soak dried fruit in orange juice or rum overnight (or microwave + rest 30 minutes).
-
Preheat oven to 300°F and line a 9×5 loaf pan with parchment paper.
-
Cream butter and brown sugar until fluffy. Beat in eggs and molasses.
-
In a separate bowl, mix flour, baking powder, salt, and spices.
-
Add dry ingredients to wet, then fold in soaked fruit (and any juice) and nuts.
-
Pour batter into pan. Bake 1 hour 15–30 minutes, until a toothpick comes out clean.
-
Cool 15 minutes in pan, then fully on a rack. Wrap and store tightly.
Notes
-
For best flavor, age wrapped cake for 1–2 weeks.
-
Make mini loaves for gifting.
-
Use citrus zest for brightness.