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Deliciously moist fruitcake with a blend of fruits and spices, perfect for holidays.

Heavenly Moist Fruitcake!

Indulge in this delightful Heavenly Moist Fruitcake, packed with a rich assortment of dried fruits and nuts, perfectly spiced for a festive treat. This recipe promises a tender crumb and a deeply satisfying flavor that improves with age.
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Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Servings: 16 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground cloves
Wet Ingredients
  • 1 cup Unsalted butter softened
  • 1 cup Granulated sugar
  • 4 Large eggs
  • 1/2 cup Brandy or orange juice
Fruit & Nuts
  • 3 cups Mixed dried fruit raisins, currants, candied peel
  • 1 cup Glacé cherries halved
  • 1 cup Chopped pecans or walnuts

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • 9x5 inch loaf pan
  • Parchment paper
  • Wire rack
  • Wooden skewer

Method
 

Preparation
  1. Prepare your dried fruits by soaking them in brandy or orange juice overnight, or for at least 4 hours.
  2. Preheat oven to 300°F (150°C) and prepare a 9x5 inch loaf pan by greasing and lining with parchment paper.
Mixing & Baking
  1. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the soaked dried fruits and chopped nuts until evenly distributed.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 2.5 to 3 hours, or until a wooden skewer inserted into the center comes out clean.
Cooling & Finishing
  1. Let the fruitcake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  2. For best results, brush the cooled fruitcake with additional brandy or orange juice, then wrap tightly and store for at least a week before serving.

Notes

For an even richer flavor, prepare the fruitcake a few weeks in advance and 'feed' it with a tablespoon of brandy or orange juice every few days. Store tightly wrapped in an airtight container at room temperature.