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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.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 8
Course: Dessert
Cuisine: Traditional
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • Baking powder: Gives light lift
  • Salt: Balances sweetness
  • Ground cinnamon: Warm spice base
  • Ground nutmeg or allspice: Adds depth
  • Unsalted butter: Adds richness
  • Brown sugar: Moist sweetness
  • Eggs: Bind the batter
  • Orange juice or milk: Adds moisture
  • Vanilla extract: Rounds out flavor
  • Mixed dried fruit: Raisins currants, chopped dates, or cherries
  • Chopped nuts: Walnuts or pecans for texture
  • Optional citrus zest: Brightens the loaf

Equipment

  • Loaf pan or round cake pan: Depending on shape
  • Parchment paper: For lining
  • Mixing bowls: Wet and dry ingredients
  • Spatula: For folding
  • Measuring cups and spoons: Accuracy matters

Method
 

  1. Preheat oven: Set to 325°F (165°C)
  2. Prepare pan: Line and grease well
  3. Mix dry ingredients: Combine flour, baking powder, salt, and spices
  4. Cream butter and sugar: Until smooth
  5. Add eggs: Mix in one at a time
  6. Add liquid and vanilla: Stir gently
  7. Combine: Fold dry ingredients into wet
  8. Add fruit and nuts: Mix until evenly distributed
  9. Transfer batter: Spread evenly in pan
  10. Bake: Until a toothpick comes out mostly clean
  11. Cool: Let rest in pan before removing

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.