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Never Fail Old Fashioned Moist Fruitcake Recipe

Close-up of a thick slice of dark, moist fruit cake recipe packed with raisins and candied peel.
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Follow this foolproof recipe for a traditional, dense fruitcake packed with fruit and nuts. This recipe stays moist and is perfect for holiday baking or gifting.

Ingredients

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

Instructions

  1. Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan or two 8-inch round cake pans. Line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange juice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. In a separate bowl, toss the candied fruit and nuts with 1/4 cup of the flour mixture to prevent sinking. Fold the coated fruit and nuts into the batter.
  7. Pour the batter evenly into the prepared pan(s).
  8. Bake for 1 hour and 30 minutes to 2 hours, or until a wooden skewer inserted into the center comes out clean. Baking time varies based on pan size.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. Optional: If using alcohol, poke holes over the top of the warm cake. Slowly drizzle the brandy or rum over the top, allowing it to soak in. Repeat this process every few days for up to two weeks for a boozy fruit cake.

Notes

  • For the best flavor and moisture, wrap the cooled cake tightly in cheesecloth soaked in a small amount of brandy or orange juice, then wrap in foil. Store in an airtight container.
  • This is a dense fruitcake; do not expect a light, airy texture.
  • If you skip the alcohol soak, brush the cooled cake with a simple syrup made from equal parts sugar and water for added moisture.

Nutrition

Find it online: https://kingscook.com/fruit-cake-recipe-never-fail-moist/