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Moist Fruit Cake – A Light and Classic Christmas Bake

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A rich and moist fruit cake filled with brandy-soaked dried fruit, warm spices, and buttery flavor. Ideal for holiday gifting, long-term storage, and cozy winter celebrations.

Ingredients

Scale

Fruit Soak:

  • 1 cup raisins

  • 1 cup currants

  • 1/2 cup chopped dates

  • 1/2 cup dried cranberries

  • 1/3 cup candied citrus peel

  • 3/4 cup brandy or orange juice

Cake Batter:

  • 1 1/2 cups all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 tsp ground cinnamon

  • 1/2 tsp nutmeg

  • 1/4 tsp allspice

  • 1/2 cup unsalted butter, softened

  • 3/4 cup brown sugar

  • 3 large eggs

  • 1 tbsp molasses or golden syrup

  • 1 tsp vanilla extract

  • Zest of 1 orange

  • 1 cup chopped nuts (optional)

Instructions

  • Soak dried fruits overnight in brandy or juice.

  • Preheat oven to 300°F (150°C). Line and grease a loaf or round cake pan.

  • Cream butter and sugar until fluffy. Add eggs one at a time. Mix in molasses, vanilla, and zest.

  • Sift in dry ingredients. Fold gently to combine.

  • Drain and fold in soaked fruit and nuts.

  • Pour batter into pan. Bake for 90–120 minutes, until a toothpick comes out with moist crumbs.

  • Cool, then brush with extra brandy if desired. Wrap and store.

Notes

Best made 1–2 weeks ahead. Re-brush weekly with brandy or juice for a deeper flavor.

Find it online: https://foodemily.com/moist-fruit-cake-a-light-and-classic-christmas-bake/