Easy Traditional Fruitcake Recipe That Stays Moist
A moist and flavorful traditional fruitcake made with dried fruits, warm spices, and your choice of liquor or juice. Easy to prepare and perfect for gifting or holiday dessert tables.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Total Time: 2 hours (plus soaking)
- Yield: 1 loaf (12 slices) 1x
Ingredients
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2½ cups mixed dried fruit
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½ cup dark rum, brandy, or orange juice (for soaking)
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½ cup unsalted butter, softened
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½ cup packed brown sugar
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2 large eggs
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1 tbsp molasses or dark corn syrup (optional)
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1 tsp vanilla extract
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1¼ cups all-purpose flour
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1 tsp baking powder
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½ tsp ground cinnamon
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¼ tsp nutmeg
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¼ tsp allspice
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¼ tsp ground cloves
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½ tsp salt
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½–1 cup chopped toasted nuts (walnuts, pecans, or almonds)
Instructions
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Soak dried fruit in liquor or juice overnight.
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Preheat oven to 300°F. Line a loaf pan with parchment.
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Cream butter and sugar. Beat in eggs, molasses, and vanilla.
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In another bowl, mix flour, baking powder, spices, and salt.
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Combine dry and wet ingredients. Fold in soaked fruit and nuts.
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Pour into pan, smooth top, and bake 75–90 minutes.
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Cool slightly, remove from pan, then cool fully. Brush with liquor or juice.
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Wrap and store. Best served after 3–7 days.
Notes
Make ahead for deeper flavor. Use any dried fruit mix. Store wrapped at room temp or in fridge.