Go Back

Classic Moist Fruitcake

This traditional fruitcake features soaked dried fruits and toasted nuts, baked to a tender crumb with a rich, moist texture. The process involves slow baking and aging, allowing flavors like citrus, spices, and alcohol to meld beautifully, resulting in a dense, flavorful slice that improves with time.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 8
Course: Main Course
Cuisine: Traditional
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups dried mixed fruits (raisins, currants, apricots) chopped finely
  • ½ cup chopped walnuts or pecans
  • ½ cup unsalted butter softened
  • ⅓ cup brown sugar
  • 3 eggs large
  • 1 tbsp citrus zest (lemon and orange) grated
  • ¼ cup rum or brandy divided, for soaking and flavor
  • 1 ½ cups all-purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves

Equipment

  • 9-inch loaf pan
  • Parchment paper
  • Mixing bowls
  • Electric Mixer or Whisk
  • Cooling rack

Method
 

  1. Combine the chopped dried fruits and nuts in a bowl, then pour over half of the rum or brandy, stirring well. Cover and let soak at room temperature for at least 24 hours, stirring occasionally.
  2. Preheat your oven to 150°C (300°F). Grease your loaf pan and line it with parchment paper for easy removal.
  3. In a large bowl, cream together the softened butter and brown sugar until the mixture is light, fluffy, and fragrant, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition to incorporate air and create a smooth batter.
  5. Stir in the citrus zest and a splash of the soaked alcohol for extra flavor and aroma.
  6. Gently fold in the soaked dried fruits, chopped nuts, flour, cinnamon, nutmeg, and cloves, mixing just until combined to maintain a tender crumb.
  7. Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
  8. Bake in the preheated oven for about 1 hour 20 minutes, or until a skewer inserted into the center comes out clean and the top is golden.
  9. Remove the cake from the oven and allow it to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
  10. Once cooled, brush the surface with a little more rum or brandy, then wrap the cake tightly in aluminum foil. Let it rest for at least 24 hours to allow flavors to deepen.
  11. Slice and serve this moist, flavorful fruitcake, appreciating the rich aroma and dense texture that improves over time.

Notes

For best flavor, prepare the soaked fruits a few days in advance and store the wrapped cake in a cool, dark place for aging.