Heavenly Moist Fruitcake

I bake a loaf brimming with tender dried fruits and crunchy nuts, flavored with warm cinnamon and nutmeg, all kept moist and flavorful with a splash of orange juice. It’s a festive treat perfect for sharing—or savoring with a cup of tea.

Why You’ll Love This Recipe

I adore how this fruitcake feels decadent yet isn’t overly sweet or dense. The orange juice adds just the right moisture and brightness, while the blend of spices creates a comforting holiday aroma. Plus, letting it rest deepens the flavors, making every slice taste even better after a day or two

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, room temperature

• Granulated sugar

• Large eggs

• Vanilla extract

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Ground nutmeg

• Mixed dried fruit (raisins, currants, apricots, etc.)

• Chopped nuts (walnuts, pecans, etc.)

• Orange juice

Directions

1. Preheat oven to 325 °F (165 °C). Grease and flour a 9 × 5‑inch loaf pan

2. Cream butter and sugar: In a large bowl, beat room-temperature butter with sugar until light and fluffy (about 3–5 minutes)

3. Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract .

4. Combine dry ingredients: Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg

5. Mix wet and dry: Gradually add dry ingredients to wet, stirring just until combined

6. Fold in fruit and nuts: Gently stir in dried fruit and nuts until evenly distributed

7. Add orange juice: Pour orange juice over the batter, mixing until combined

8. Bake: Pour batter into pan, smooth the top, and bake for 70–80 minutes or until a toothpick comes out clean

9. Cool: Let the loaf rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely .

Servings and timing

• Serves: 12 slices

• Prep time: 20 minutes

• Cook time: 70–80 minutes

• Total time: About 1 hour 40 minutes

Variations

• I sometimes swap half the dried fruits with cherries or mango for vibrant color and tang.

• To add extra richness, I soak the mixed fruit in rum or brandy overnight.

• For a lower-sugar version, I reduce the granulated sugar and boost orange juice slightly.

• I sprinkle orange zest on top after baking for a fresh citrus aroma.

Storage/reheating

I wrap the cooled loaf tightly in foil or plastic wrap and store it at room temperature for up to one week. You can refrigerate or freeze it—just thaw and bring to room temp before serving. To refresh a slice, I warm it briefly in the microwave or toaster oven.

FAQs

How long should I let the cake rest before serving?

I let it rest at least 24–48 hours after baking. This allows the flavors to meld and the texture to become beautifully moist

Can I substitute juice with alcohol, like rum or brandy?

Absolutely—many classic fruitcakes soak fruits in liquor for deeper flavor and preservation

Do I need to pre-soak dried fruit?

It’s not necessary, especially with orange juice in the recipe. But soaking in juice or liquor for a few hours enriches both texture and flavor.

Why use both baking powder and baking soda?

They work together to give the loaf gentle rise while neutralizing acidity from spices and orange juice, resulting in a tender crumb.

Can I halve the recipe for a smaller loaf?

Yes—I often halve it and bake in a smaller loaf pan. Just keep an eye on baking time; it may finish 10–15 minutes sooner.

Conclusion

I treasure this Heavenly Moist Fruitcake for its tender texture, festive fruit and nut studding, and the bright warmth from citrus and spices. Letting it rest makes each slice even more flavorful. It’s become my go-to for gatherings, gifts, or relaxing afternoons with tea—simple to bake, yet impressive every time.

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