Description
This Heavenly Moist Fruitcake is soft, buttery, and packed with sweet dried fruits and warm spices. Unlike traditional dense versions, this tender fruitcake stays incredibly moist for days, making it perfect for holidays, gifting, or an afternoon treat.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (120 ml) whole milk
- 1 1/2 cups (225 g) mixed dried fruit (raisins, chopped dried apricots, candied cherries)
- 1/2 cup (75 g) chopped dates
- 1/2 cup (60 g) chopped walnuts or almonds
- 2 tablespoons orange zest
- 2 tablespoons fresh orange juice
Instructions
- Preheat your oven to 325°F (165°C). Grease and line a 9-inch loaf pan with parchment paper.
- In a large mixing bowl, cream the softened butter and brown sugar together for 3 to 4 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- 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, alternating with the milk. Mix until just combined.
- Fold in the mixed dried fruit, chopped dates, nuts, orange zest, and orange juice. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil during the last 20 minutes.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Slice and serve once fully cooled for best texture.
Notes
- Toss dried fruit with 1 tablespoon flour before folding in to prevent sinking.
- You can substitute lemon zest for orange zest for a brighter citrus flavor.
- Omit nuts or replace with additional dried fruit if desired.
- Do not overbake to maintain moisture; begin checking at 55 minutes.
- This cake tastes even better the next day as flavors develop.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg
