I’ve found the perfect recipe for a heavenly moist fruitcake that’s packed with fruity flavors and stays tender for days. It’s easy to make, with a rich blend of spices and a mix of fruits and nuts that create a warm, nostalgic treat. The texture is so soft, and the flavors are perfectly balanced, making it ideal for any occasion. Stick around, and I’ll share all the tips to make it your new favorite dessert.
What You’ll Love About This Recipe
This heavenly moist fruitcake is a delightful treat that combines rich flavors with a tender texture.
You’ll love it because it’s incredibly moist, bursting with fruity goodness, and perfect for any occasion.
The blend of spices enhances the depth of flavor, while the moistness guarantees every bite is indulgent.
Plus, it’s easy to make and stays fresh for days.
Recipe
Fruitcake is a classic dessert that brings warmth and nostalgia to any gathering. This Heavenly Moist Fruitcake recipe guarantees a perfect balance of flavors and a rich, moist texture that will have everyone asking for seconds. Packed with a medley of fruits and nuts, it’s a festive treat that can be enjoyed year-round.
Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup chopped dried fruits (e.g., apricots, dates, raisins)
- 1 cup candied mixed peel
- 1/2 cup chopped nuts (e.g., walnuts, almonds)
- 1/2 cup orange juice
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 325°F (165°C). Grease and flour a bundt pan or loaf pan.
- In a large bowl, cream the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the dried fruits, candied peel, and chopped nuts.
- Stir in the orange juice and vanilla extract until the batter is smooth and well-mixed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Notes:
- For enhanced flavor, soak the dried fruits in orange juice or rum overnight.
- Store the cake in an airtight container to maintain its moisture.
Time:
- Prep Time: 20 minutes
- Cooking Time: 70 minutes
- Serving: 12 slices
- Calories: Approximately 350 per slice
- Cuisine: American
Nutrition
This fruitcake recipe offers a delightful combination of flavors and essential nutrients. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 45 g |
| Protein | 4 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 30 g |
| Sodium | 150 mg |
What To Serve With It
A couple of sides can really make this heavenly moist fruitcake shine, whether you’re serving it as dessert or a sweet treat with tea.
I love playing with pairing options to create flavor contrasts that excite the palate. A dollop of whipped cream or a scoop of vanilla ice cream adds a creamy coolness that balances the cake’s richness.
For something fresh, try a citrus salad or a handful of berries. If you’re into warmth, a spiced chai or a hot toddy complements the fruitcake’s cozy vibes.
Experiment freely—there’s no wrong way to enjoy this beauty.
Frequently Asked Questions
Can I Substitute the Alcohol in the Recipe?
When I made a cake for my niece’s party, I skipped the rum. You’ve got great substitute options like fruit juice or flavored syrup—they keep it tasty without alcohol benefits. It’s your call, so go wild!
How Long Does the Fruitcake Stay Fresh?
I’ve found that fruitcake storage is key to keeping it fresh. Wrapped tightly in plastic or foil, it can last up to a month at room temperature. For freshness tips, refrigerate it to extend its life even longer.
Can I Freeze the Fruitcake for Later?
Like a treasure locked in ice, I’ve found freezing techniques keep my fruitcake fresh for months. I use airtight storage containers to preserve its flavor, giving me the freedom to enjoy it whenever I crave it.
What Type of Fruit Works Best for This Recipe?
I’d recommend using dried fruits like apricots, raisins, and cherries, along with candied citrus peels—they’re perfect for adding natural sweetness and texture. They’re versatile, so you’ve got the freedom to mix and match your favorites.
Is This Recipe Suitable for Gluten-Free Diets?
I’d say this recipe can work for gluten-free diets if you swap regular flour with gluten alternatives like almond or oat flour. Just know, texture variations might occur, but it’s still a delicious, free-spirited treat.
