The Juiciest Super Moist Fruit Cake Recipe – A Holiday Delight

Baking a super moist fruit cake can turn any ordinary afternoon into a delightful culinary adventure.

Sweet memories of childhood gatherings flood back with each slice.

Packed with vibrant dried fruits and warm spices, this recipe promises pure comfort.

Nuts and candied peels add delightful texture to every bite.

Moisture seeps through each layer, creating an irresistible softness that melts in your mouth.

Fragrant hints of cinnamon and nutmeg dance across your palate.

Grab a fork and let the deliciousness begin!

Moist Fruit Cake That Breaks the Stereotype

• Embrace Ultimate Moisture: Packed with a rich blend of dried fruits, this cake guarantees an incredibly soft and succulent texture that melts in your mouth with every delightful bite.
• Master Simple Baking: Perfectly crafted for home bakers of all skill levels, this recipe offers straightforward steps that make creating a professional-looking fruit cake a breeze, even for beginners.
• Versatile Celebration Companion: Whether you're hosting a holiday gathering, family dinner, or special occasion, this fruit cake brings warmth and elegance to any table, impressing guests with its complex flavors and beautiful presentation.
• Nutrient-Rich Indulgence: Loaded with mixed dried fruits, nuts, and citrus zests, this cake provides a delicious way to enjoy a variety of wholesome ingredients while satisfying your sweet tooth.

Super Moist Fruit Cake Recipe Essentials

• Flour: Provides the base structure for the cake.
• Baking Powder: Helps the cake rise and become fluffy.
• Salt: Enhances overall flavor.
• Cinnamon, Nutmeg: Warm spices that add depth to the cake.

• Butter: Gives richness and moisture to the cake.
• Brown Sugar: Adds sweetness and moisture.
• Eggs: Bind ingredients and provide structure.
• Orange Juice: Adds moisture and citrus flavor.

• Mixed Dried Fruits, Glace Cherries, Candied Peel: Sweet and chewy fruit elements.
• Chopped Nuts: Provides texture and nutty flavor.
• Citrus Zests: Adds bright, fresh aromatic notes.

Moist Fruit Cake Baking Instructions

Step 1: Prepare Baking Essentials

Warm up your oven to 300°F. Grab a 9-inch round cake pan and coat it thoroughly with butter, then line with parchment paper to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg

Set this mixture aside for later use.

Step 3: Create Butter Base

In a large mixing bowl, blend softened butter and brown sugar until the mixture turns light and fluffy. Use an electric mixer and beat for 3-4 minutes to achieve perfect consistency.

Step 4: Incorporate Eggs

Add eggs one at a time into the butter mixture. Beat thoroughly after each egg to ensure smooth integration.

Step 5: Combine Wet and Dry Ingredients

Slowly blend flour mixture and orange juice into the butter mixture. Start and end with flour mixture, creating a silky smooth batter.

Step 6: Add Fruit and Nuts

• Mixed dried fruits
• Candied peel
• Glace cherries
• Chopped nuts
• Citrus zests

Ensure even distribution of ingredients throughout the batter.

Step 7: Fill and Smooth Batter

Pour the batter into the prepared pan. Use a spatula to create an even surface.

Step 8: Bake to Perfection

Place the pan in the preheated oven. Bake for 2 to 2.5 hours until a toothpick inserted in the center comes out clean.

Step 9: Cool and Release

Let the cake rest in the pan for 30 minutes. Transfer to a wire rack and allow to cool completely before serving.

Fruit Cake Tips for Maximum Moistness

Select Fruits with Care: Choose a mix of high-quality dried fruits like raisins, currants, sultanas, and mixed peel for the most vibrant flavor profile and texture complexity.

Prevent Fruit Sinking: Toss dried fruits in a light dusting of flour before folding into the batter to help them distribute evenly and prevent them from settling at the bottom of the cake.

Master the Low and Slow Baking: Maintain a low oven temperature around 300°F to ensure the cake bakes evenly, preventing dry edges while keeping the center moist and tender.

Boost Moisture Retention: Brush the cooled cake with a little brandy or orange liqueur to enhance moisture and add an extra layer of rich, complex flavor that deepens over time.

Check Doneness Carefully: Use the toothpick test by inserting it into the cake’s center – if it comes out clean with just a few moist crumbs, your fruit cake is perfectly baked and ready to enjoy.

How To Keep Fruit Cake Moist And Delicious

• Wrap the fruit cake tightly in plastic wrap or aluminum foil and store in the refrigerator for up to 2 weeks. Keep away from strong-smelling foods to prevent flavor absorption.
• Slice the cake into portions, wrap each slice individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for best quality.
• Store in an airtight container at room temperature for 3-5 days. Place a slice of bread in the container to help maintain moisture.
• Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F for 5-7 minutes until slightly warm and soft.

Super Moist Fruit Cake Complements

• Pair with Creamy Dessert Wine: Rich cream sherry or sweet Madeira wine complement the cake's dense, fruity profile perfectly, enhancing the dried fruit and nutty flavors with their smooth, complex undertones.
• Serve with Spiced Tea Companion: Warm Earl Grey or chai tea create a delightful balance, cutting through the cake's richness while echoing its warm spice notes of cinnamon and nutmeg.
• Match with Citrus-Infused Coffee: A light, bright espresso or orange-zested coffee provides a refreshing contrast to the cake's deep, sweet character, cleansing the palate between bites.
• Create Artisan Cheese Plate Sidekick: Aged cheddar or mild blue cheese offer a savory counterpoint, their creamy and tangy qualities beautifully balancing the cake's sweet, dense texture.

Super Moist Fruit Cake Recipe: Ingredient Remix Ideas

• Gluten-Free Fruit Cake: Replace wheat flour with almond or rice flour for a celiac-friendly version that maintains the cake's rich flavor and moist texture.
• Vegan Fruit Cake: Substitute butter with coconut oil, eggs with flax eggs, and use plant-based milk instead of orange juice to create a dairy-free and egg-free alternative.
• Low-Sugar Fruit Cake: Use stevia or monk fruit sweetener instead of brown sugar, and reduce the amount of candied fruits to lower the overall sugar content while keeping the cake's classic taste.
• Alcohol-Infused Fruit Cake: Soak dried fruits in rum or brandy overnight before adding to the batter for an extra depth of flavor and traditional festive touch.

FAQs

• What makes this fruit cake super moist?

The combination of butter, brown sugar, orange juice, and multiple types of dried fruits helps create an exceptionally moist texture. The high moisture content from fruits and liquid ingredients ensures the cake remains soft and tender.

• Can I use fresh fruits instead of dried fruits?

No, dried fruits work best for this recipe because they provide concentrated flavor and won’t release excess moisture that could affect the cake’s texture. The dried fruits also distribute more evenly throughout the batter.

• Why do I need to cream butter and sugar thoroughly?

Creaming butter and sugar creates air pockets that help the cake rise and become lighter. This technique ensures a fluffy, soft texture and helps incorporate ingredients more effectively, resulting in a more even bake.

• How do I know if the fruit cake is fully baked?

Use the toothpick test by inserting it into the center of the cake. If it comes out clean without wet batter, the cake is fully baked. The cake should also have a golden brown color and feel firm to the touch.

Super Moist Fruit Cake Recipe

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• Total Time: 3 hours
• Yield: 12 1x

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Description

Indulgent “Super Moist Fruit Cake” promises a delightful journey through rich, tender crumbs packed with sweet dried fruits and warm spices. Bakers looking for a classic dessert will discover a perfectly balanced treat that melts in the mouth and warms the heart.

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Ingredients

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Fruits and Nuts:

• 1 cup (240 ml) mixed dried fruits (raisins, currants, sultanas)
• 1/2 cup (120 ml) candied peel
• 1/4 cup (60 ml) glace cherries, chopped
• 1/4 cup (60 ml) chopped nuts (walnuts, almonds, or pecans)

Wet Ingredients:

• 1 cup (240 ml) brown sugar
• 1 cup (240 ml) butter, softened
• 4 large eggs
• 1/2 cup (120 ml) orange juice
• Zest of 1 lemon
• Zest of 1 orange

Dry Ingredients:

• 1 1/2 cups (360 ml) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

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Instructions

1. Prepare the oven environment by adjusting the temperature to 300°F (150°C) and meticulously line a 9-inch round cake pan with parchment paper, ensuring complete coverage.
2. Combine dry ingredients in a medium bowl, whisking flour, baking powder, salt, cinnamon, and nutmeg until uniformly integrated.
3. Utilize an electric mixer to transform softened butter and brown sugar into a creamy, voluminous mixture, continuing until the texture becomes light and airy.
4. Incorporate eggs individually, thoroughly blending after each addition to create a smooth, homogeneous batter.
5. Alternate adding flour mixture and orange juice to the butter blend, initiating and concluding with flour to maintain optimal consistency.
6. Delicately introduce mixed dried fruits, candied peel, glace cherries, chopped nuts, and citrus zests, folding gently to distribute ingredients evenly without deflating the batter.
7. Transfer the batter into the prepared pan, using a spatula to create an even, level surface.
8. Position the cake in the preheated oven and bake for 2 to 2½ hours, monitoring until a toothpick emerges completely clean when inserted into the center.
9. Allow the cake to rest within the pan for half an hour, then carefully transfer to a wire rack for complete cooling and optimal texture development.

Notes

• Use room temperature ingredients to ensure smooth mixing and even baking for a perfectly moist texture.
• Soak dried fruits in warm orange juice or brandy beforehand to enhance flavor and prevent them from drying out during baking.
• Toast nuts lightly before adding to the batter to intensify their nutty flavor and add a delightful crunch to the cake.
• Wrap the cake pan with brown paper or a double layer of parchment to prevent over-browning and ensure even baking throughout the cake.

• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 360
• Sugar: 34 g
• Sodium: 150 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 80 mg