Description
This super moist fruit cake recipe is packed with a delicious mix of dried fruits, dates, and walnuts, all brought together with the perfect hint of orange zest. With an easy-to-follow method, this fruit cake stays incredibly moist and flavorful, making it the ideal treat for the holidays or any special occasion.
Ingredients
Scale
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
- 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
- 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
Instructions
- Prepare the Boiled Fruit Mixture:
In a large saucepan, combine butter, brown sugar, dried fruits, chopped dates, orange juice, orange zest, and molasses. Bring to a simmer over medium heat. Once it starts bubbling, simmer for a few more minutes. Set aside to cool to room temperature. - Preheat the Oven and Prepare the Tin:
Preheat the oven to 140°C (285°F) with the fan on. Grease an 8×3 inch cake tin and line it with baking paper. - Mix the Dry Ingredients:
Sift together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Set aside. - Combine Wet Ingredients:
In a small bowl, whisk together vegetable oil and eggs. - Combine Everything:
Add the cooled fruit mixture to a large bowl, then stir in the oil and egg mixture. Fold in the walnuts. Finally, fold in the sifted dry ingredients, mixing just until combined. - Bake the Cake:
Pour the batter into the prepared tin, smoothing the top. Bake for 75-85 minutes or until a skewer comes out clean. - Prepare the Orange Syrup:
While the cake cools, heat the orange juice and sugar until the sugar dissolves. Brush the syrup all over the warm cake. - Rest the Cake:
Wrap the cake in foil and let it rest for 48 hours in an airtight container before serving for the best flavor and texture.
Notes
- You can substitute the dried fruits with your favorites like dried apricots or cranberries. Just keep the total weight at 350g.
- The cake is best after resting for 48 hours. This helps the flavors develop fully and ensures maximum moisture.
- For best results, use room temperature eggs to help the batter mix smoothly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 422 kcal
- Sugar: 27 g
- Cholesterol: 79 mg