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Never Fail Moist Traditional Holiday Fruit Cake Recipe

Close-up of a moist slice of fruit cake recipe, loaded with dried fruits and topped with white icing and pecans.
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Bake a rich, classic fruit cake that stays incredibly moist. This easy recipe delivers deep holiday flavor without drying out, making it the best fruit cake ever for your celebrations.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup brandy or dark rum (for soaking fruit)
  • 1 cup orange juice
  • 1 pound mixed dried fruit (raisins, currants, candied cherries, citron)
  • 1 cup chopped pecans or walnuts
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. One week before baking, combine the mixed dried fruit and the brandy or rum in a bowl. Cover and let the fruit soak, stirring daily. This soaking step is key to a moist fruit cake.
  2. Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan or a 9×5 inch loaf pan. Line the bottom with parchment paper.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Drain the soaked fruit, reserving the liquid. Add the orange juice to the reserved soaking liquid to create a total of 1 1/2 cups of liquid. Set aside.
  5. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the soaked fruit and chopped nuts.
  8. Spoon the batter into the prepared pan, smoothing the top. Place a layer of parchment paper over the top of the pan before covering it with foil to prevent the top from burning.
  9. Bake for 1 hour 45 minutes to 2 hours 15 minutes, or until a wooden skewer inserted into the center comes out clean. Baking low and slow helps retain moisture.
  10. Remove the cake from the oven. While the cake is still warm, poke holes all over the top using a skewer. Slowly brush or drizzle about 1/4 cup of the reserved fruit soaking liquid (or fresh brandy if you prefer) over the top.
  11. Let the cake cool completely in the pan on a wire rack. Once cool, wrap the cake tightly in cheesecloth soaked in a little extra brandy, then wrap in foil. Store in a cool, dark place for at least one week before serving for the best flavor and texture.

Notes

  • For a non-alcoholic version, soak the fruit in strong black tea or extra orange juice for the full week.
  • To achieve that classic glossy finish, brush the cooled cake with a thin layer of warmed apricot jam before wrapping.
  • This old fashioned fruit cake improves significantly in flavor and moisture after resting for two to four weeks.

Nutrition

Find it online: https://rosatasty.com/fruit-cake-recipe-moist-traditional/