Moist Fruit Cake Recipe – Perfect for Holidays or Anytime

I never thought I’d say this, but the moist fruit cake recipe has found a permanent spot in my top 10 favorite cakes! Growing up, I used to avoid it like the plague—too dry, too many sultanas, and just not my thing. But oh, how the tables have turned! This super moist fruit cake is a total game-changer. It’s packed with dried fruits, nuts, dates, and a hint of orange zest that’ll have you coming back for more. And the best part? It’s anything but boring!!

Let’s dive into this easy and absolutely scrumptious recipe that’s perfect for any festive occasion—or honestly, any time you’re craving a cozy slice of heaven.

Ingredients

Fruit Cake

• ¾ cup (170 g) unsalted butter
• ¾ cup (150 g) soft brown sugar
• 2 cups (350 g) mixed dried fruits (sultanas, raisins, currants, glace cherries, citrus peel)
• ½ cup (100 g) pitted dates, chopped
• ⅔ cup (166 g) sweetened orange juice (e.g., Tropicana)
• 1 ½ tbsp orange zest (from about 1 medium orange)
• 2 tbsp (36 g) molasses
• 1 ¾ cups (210 g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt (omit if using salted butter)
• 1 ½ tsp cinnamon powder
• ½ tsp ground ginger
• ¼ tsp nutmeg
• 1 tsp allspice
• ¼ cup (52 g) vegetable oil (canola or any neutral oil)
• 3 large eggs, room temperature
• 1 cup (100 g) walnut halves

Orange Syrup

• 3 tbsp freshly squeezed orange juice
• 1 ¾ tbsp white granulated sugar

How to Make the Moist Fruit Cake

1. Boil the Fruit Mixture

In a large saucepan, combine the unsalted butter, soft brown sugar, dried fruits, chopped dates, orange juice, orange zest, and molasses. Bring everything to a gentle simmer over medium heat. Let it bubble away for a few minutes, releasing the most delicious aromas.

Once done, pour the mixture into a shallow dish to cool. To speed this up, pop it in the freezer for about 45 minutes. You want it at room temperature before moving to the next step.

2. Prepare the Cake Batter

Preheat your oven to 140°C (285°F) with the fan on. Grease and line an 8×3 inch cake tin (you can use homemade cake release or baking paper).

In a bowl, sift together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Set this aside.

In a separate bowl, whisk the vegetable oil and eggs together. Then, fold the cooled fruit mixture into the egg mixture until well combined. Add the walnuts (and dates, if using soft dates that don’t need pre-cooking) and mix again.

Now, gently fold the dry ingredients into the wet mixture, being careful not to overmix. You want the batter just combined.

3. Bake the Cake

Pour the batter into your prepared tin, leveling it out. Tap the tin on the counter to release any air bubbles. Bake in the preheated oven for 75–85 minutes, or until a skewer comes out clean.

4. Orange Syrup

While the cake is cooling, make the orange syrup. Heat the orange juice and sugar together until the sugar dissolves completely.

While the cake is still warm, brush the syrup generously over the top and sides of the cake. This is where the magic happens—it keeps your fruit cake moist and flavorful!

5. Let it Rest

Wrap the cake in two layers of foil and store it in an airtight container. Let it rest in a cool, dry place for 48 hours. Yes, you’ll have to wait—but trust me, it’s worth it! The flavors develop, and the cake becomes irresistibly moist.

Details and Nutritional Information

Details:

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 2 days
Total Time: 2 days 1 hour 35 minutes
Yield: 12 servings

Nutrition:

Serving Size: 1 slice
Calories: 422 kcal
Sugar: 27 g
Cholesterol: 79 mg

Helpful Tips

• Cool the fruit mixture: Be sure it’s at room temperature before mixing with the eggs to avoid curdling.
• Let the cake rest: It’s tempting to cut into the cake right away, but giving it 48 hours to sit ensures perfect texture and flavor.
• Use fresh orange juice: Freshly squeezed juice for the syrup makes a noticeable difference in flavor.

Substitutions and Variations

• Dried Fruits: Swap out any dried fruits you’re not fond of. Try cranberries, apricots, or even dried pineapple for a tropical twist!
• Nuts: Not a walnut fan? Use almonds, pecans, or hazelnuts instead.
• Spices: Feel free to adjust the spices to your taste—if you love cinnamon, add an extra pinch!

Frequently Asked Questions

Can I freeze this fruit cake?

Absolutely! Wrap the cooled cake in plastic wrap and then foil before freezing. It’ll keep for up to 3 months. Just thaw it in the fridge overnight before serving.

Why does it need to rest for 48 hours?

This waiting period allows the flavors to meld and the cake to reach that perfect moist texture. It’s well worth the patience!

Can I use gluten-free flour?

Yes, a gluten-free all-purpose flour blend should work fine. Just ensure it has a binder like xanthan gum for structure.

Storage Instructions

Store this fruit cake wrapped in foil inside an airtight container. It will last up to a week at room temperature, or you can refrigerate it for longer shelf life—about 2 weeks.

More Festive Recipes to Try

• Chocolate Chip Red Velvet Buttercream Recipe

Now that you know how easy it is to make a fruit cake that’s actually moist and delicious, I hope you give this recipe a try! Whether it’s for a holiday celebration or just because you’re in the mood for something special, this cake will definitely impress. Happy baking!