Here’s a delicious, classic fruitcake recipe—moist, rich, loaded with fruit, and perfect for the holidays (or anytime you’re craving it!). You can make it traditional, boozy, or non-alcoholic.
🍒 Moist Holiday Fruitcake (Easy & Foolproof)
Ingredients
For the fruit mixture
- 2 cups mixed dried fruits
(raisins, currants, cherries, cranberries, chopped apricots—your choice) - ½ cup candied peel (optional)
- ½ cup chopped nuts (walnuts, pecans, or almonds)
- ½ cup orange juice or dark rum/brandy
- Zest of 1 orange
- Zest of 1 lemon
For the cake
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup (113g) butter, softened
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk
Instructions
1. Soak the Fruit
Mix dried fruits + peel + nuts + zest + orange juice (or rum/brandy).
Let sit at least 1 hour, ideally overnight for best flavor.
2. Prepare the Batter
- Beat butter + brown sugar until creamy.
- Add eggs one at a time, then vanilla.
- Whisk dry ingredients (flour, baking powder, salt, spices).
- Fold dry ingredients into the wet mixture.
- Add milk to loosen the batter.
- Stir in the soaked fruit mixture (including any leftover liquid).
3. Bake
- Preheat oven to 300°F (150°C).
- Line a loaf pan or 8-inch round pan with parchment.
- Pour in batter and smooth the top.
- Bake 1 hour to 1 hour 20 min, until a toothpick comes out clean.
4. Optional: “Feed” the Cake
After cooling, poke small holes and brush with rum, brandy, or orange juice.
Repeat every few days for extra moistness and flavor.
⭐ Tips for the BEST Fruitcake
- Low, slow baking keeps it moist.
- Soaking fruit overnight deepens flavor.
- Adding a splash of molasses or honey makes it richer.
- Wrap tightly and rest 24–48 hours before slicing—it tastes better!
If you want, I can also give you:
🎄 Dark fruitcake (rich, molasses, spiced)
🍊 Light fruitcake (golden, buttery)
🍯 Gluten-free fruitcake
⏳ No-soak, quick fruitcake
Which style are you craving?
