Moist Christmas Fruit Cake
Description:
Moist Christmas fruit cake is a rich, old-fashioned holiday cake packed with dried fruits, warm spices, and a tender, flavorful crumb. Unlike traditional dry fruitcakes, this version stays soft and moist, making it perfect for Christmas gatherings, gifting, or enjoying with a cup of tea.
Ingredients
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1 cup unsalted butter, softened
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1 cup brown sugar, packed
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4 large eggs
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon ground cloves
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¼ teaspoon salt
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1 cup orange juice or apple juice
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1½ cups mixed dried fruit (raisins, cherries, cranberries, chopped dates)
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1 cup chopped nuts (pecans or walnuts)
Instructions
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Preheat oven to 325°F (165°C). Grease and line a loaf pan or round cake pan with parchment paper.
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Cream butter and brown sugar until light and fluffy.
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Beat in eggs one at a time, mixing well after each addition.
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Stir in vanilla extract.
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In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg, cloves, and salt.
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Gradually add dry ingredients to the batter, alternating with orange juice, beginning and ending with flour.
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Fold in dried fruit and nuts until evenly distributed.
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Pour batter into prepared pan and smooth the top.
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Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Tips and Variations
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For extra moisture, brush the warm cake with a few tablespoons of orange juice.
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Wrap tightly and let rest overnight; flavor improves the next day.
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Add orange zest or lemon zest for brighter flavor.
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Store tightly wrapped at room temperature for up to 4 days or refrigerate for longer keeping.