Classic Fruit Cake Bread Easy & Moist
This easy, moist traditional fruitcake is filled with soaked dried fruits, warm spices, and nuts for a rich, classic flavor that only gets better with time. A perfect holiday bake or gift.
- Prep Time: 30 minutes (plus soaking)
- Cook Time: 80 minutes
- Total Time: 1 hour 50 minutes
- Yield: 10–12 slices 1x
Ingredients
3–4 cups mixed dried fruits (raisins, cherries, apricots, cranberries)
½–1 cup dark rum or orange juice
1 cup brown sugar
¾ cup unsalted butter
4 large eggs
2 tbsp molasses or honey
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp cinnamon
½ tsp nutmeg
½ tsp baking powder
½ tsp baking soda
¼ tsp ground cloves
½ tsp ground ginger
1 cup chopped nuts (walnuts, pecans, or almonds)
Instructions
-
Soak dried fruit in rum or juice overnight.
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Preheat oven to 300°F. Grease and line a loaf or round pan.
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Cream butter and sugar. Beat in eggs, molasses, and vanilla.
-
Whisk dry ingredients separately. Add to wet mix.
-
Fold in drained fruit and nuts.
-
Pour into pan and bake 75–90 mins.
-
Cool, brush with rum or juice, and wrap tightly.
-
Store at least 1 day before slicing.
Notes
-
Soak dried fruit in rum or juice overnight.
-
Preheat oven to 300°F. Grease and line a loaf or round pan.
-
Cream butter and sugar. Beat in eggs, molasses, and vanilla.
-
Whisk dry ingredients separately. Add to wet mix.
-
Fold in drained fruit and nuts.
-
Pour into pan and bake 75–90 mins.
-
Cool, brush with rum or juice, and wrap tightly.
-
Store at least 1 day before slicing.
Find it online: https://foodemily.com/classic-fruit-cake-bread-easy-moist/