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Heavenly Moist Fruitcake

Forget everything you’ve heard about dry, overly sweet fruitcakes—this Heavenly Moist Fruitcake is the game-changer that will make you fall in love with this classic holiday treat! Rich, dense, buttery, and bursting with juicy dried fruits, warm spices, and a touch of brandy, this cake is truly next-level delicious.

I first made this fruitcake for a family Christmas gathering, and let’s just say—it disappeared before I could even grab a second slice! My husband, who once swore he didn’t like fruitcake, had two pieces in a row and said, “This is the only fruitcake I’ll ever eat.” That’s when I knew this recipe was a keeper.

What makes this fruitcake extra special?

  • It’s incredibly moist thanks to a slow baking process and a rich batter.
  • It’s packed with fruit but not overly sweet—perfectly balanced.
  • Aged with brandy or orange juice, it develops deep, complex flavors.

If you’re ready for a show-stopping holiday dessert (or a treat to enjoy all year long), this fruitcake will become your new favorite! Let’s bake!

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Why You’ll Love This Heavenly Moist Fruitcake

  • Super Moist & Flavorful: No dry, crumbly fruitcake here!
  • Rich & Spiced: Perfectly infused with warm spices and fruits.
  • Festive & Elegant: The ultimate holiday treat or edible gift.
  • Alcohol or Non-Alcohol Options: Soak it in brandy, rum, or fruit juice!
  • Tastes Even Better with Time: Make ahead and let the flavors deepen.

What You Need for Heavenly Moist Fruitcake

For the Fruit Mix:

  • 1 cup raisins
  • 1 cup golden raisins
  • 1 cup dried cranberries
  • 1 cup chopped dates
  • ½ cup dried apricots, chopped
  • ½ cup candied cherries, halved
  • ½ cup candied citrus peel
  • ½ cup brandy, rum, or orange juice (for soaking)

For the Cake Batter:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ cup almond flour (for extra moisture)
  • ½ cup milk or orange juice
  • ½ cup chopped pecans or walnuts (optional)

For Brushing & Glazing:

  • ¼ cup brandy, rum, or orange juice (for brushing after baking)
  • ½ cup apricot jam or honey (for glazing, optional)

How to Make Heavenly Moist Fruitcake

Step 1: Soak the Fruits (The Secret to Moisture!)

  1. In a bowl, mix all dried fruits and candied peels.
  2. Pour brandy, rum, or orange juice over the fruits, cover, and let soak for at least 24 hours (up to 3 days for deeper flavor).

Step 2: Make the Cake Batter

  1. Preheat your oven to 300°F (150°C). Grease and line a 9-inch loaf pan or bundt pan with parchment paper.
  2. In a large bowl, beat butter and brown sugar until creamy.
  3. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and almond flour.
  5. Gradually mix dry ingredients into the wet ingredients, alternating with milk or orange juice, until smooth.
  6. Fold in the soaked fruit mixture and nuts, ensuring everything is evenly distributed.

Step 3: Bake Slowly for Maximum Moisture

  1. Pour batter into the prepared pan, smoothing the top.
  2. Bake for 2 to 2 ½ hours, or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 4: Brush & Age the Cake

  1. While warm, brush the cake with brandy, rum, or orange juice to keep it moist.
  2. Wrap in parchment paper and foil, then store in an airtight container. Let it rest for at least 2 days, up to 2 weeks for the best flavor.

Step 5: Glaze & Serve

  1. Warm apricot jam or honey and brush it over the cake for a glossy finish.
  2. Slice and serve with a cup of tea, coffee, or a glass of holiday cheer!

Tips for the Best Fruitcake

  • Soak the fruits overnight for max flavor and moisture.
  • Bake at a low temperature for a soft, tender texture.
  • Brush with liquor or juice regularly to keep it fresh for weeks!
  • Use high-quality dried fruits—cheap ones can be tough and dry.

Substitutions and Variations

  • Make it alcohol-free: Use orange juice or apple cider instead of brandy.
  • Try different nuts: Almonds, pecans, or hazelnuts add a great crunch.
  • Add citrus zest: Orange or lemon zest brightens the flavor.
  • Make mini loaves: Perfect for holiday gifts!

Make a Healthier Version

  • Swap butter for coconut oil for a dairy-free option.
  • Use whole wheat pastry flour for extra fiber.
  • Reduce sugar slightly and add mashed banana or applesauce for natural sweetness.

Closing Thoughts

And there you have it—Heavenly Moist Fruitcake that’s rich, spiced, and bursting with flavor! Whether you’re making it for Christmas, a tea-time treat, or a thoughtful gift, this fruitcake will change minds and impress everyone.

Try it out and let me know how it turns out! And if you love festive, flavorful bakes, be sure to check out more of our holiday-inspired desserts. 🍒🍊🍰

Frequently Asked Questions

1. How long does fruitcake last?

Properly stored, it lasts up to 1 month at room temperature, 3 months in the fridge, or 6 months in the freezer.

2. Can I make this fruitcake ahead of time?

Yes! It tastes better with time. Make it at least a week in advance for the best flavor.

3. What’s the best alcohol for soaking?

Brandy, dark rum, or bourbon work beautifully.

4. Can I skip the nuts?

Yes! Simply leave them out or replace with extra dried fruit.

5. How do I keep fruitcake from drying out?

Regularly brush with brandy or juice and store tightly wrapped.

Heavenly Moist Fruitcake

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Fruit Mix:
  • 1 cup 1 raisins

  • 1 cup 1 golden raisins

  • 1 cup 1 dried cranberries

  • 1 cup 1 chopped dates

  • ½ cup dried apricots, chopped

  • ½ cup candied cherries, halved

  • ½ cup candied citrus peel

  • ½ cup brandy, rum, or orange juice (for soaking)

  • For the Cake Batter:
  • 1 cup 1 (2 sticks) unsalted butter, softened

  • 1 cup 1 brown sugar, packed

  • 4 large 4 eggs

  • 1 teaspoon 1 vanilla extract

  • 2 cups 2 all-purpose flour

  • 1 teaspoon 1 baking powder

  • ½ teaspoon salt

  • 1 teaspoon 1 cinnamon

  • ½ teaspoon nutmeg

  • ½ teaspoon allspice

  • ½ cup almond flour (for extra moisture)

  • ½ cup milk or orange juice

  • ½ cup chopped pecans or walnuts (optional)

  • For Brushing & Glazing:
  • ¼ cup brandy, rum, or orange juice (for brushing after baking)

  • ½ cup apricot jam or honey (for glazing, optional)

Directions

  • Step 1: Soak the Fruits (The Secret to Moisture!)
  • In a bowl, mix all dried fruits and candied peels.
  • Pour brandy, rum, or orange juice over the fruits, cover, and let soak for at least 24 hours (up to 3 days for deeper flavor).
  • Step 2: Make the Cake Batter
  • Preheat your oven to 300°F (150°C). Grease and line a 9-inch loaf pan or bundt pan with parchment paper.
  • In a large bowl, beat butter and brown sugar until creamy.
  • Add eggs one at a time, beating after each addition. Stir in vanilla extract.
  • In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and almond flour.
  • Gradually mix dry ingredients into the wet ingredients, alternating with milk or orange juice, until smooth.
  • Fold in the soaked fruit mixture and nuts, ensuring everything is evenly distributed.
  • Step 3: Bake Slowly for Maximum Moisture
  • Pour batter into the prepared pan, smoothing the top.
  • Bake for 2 to 2 ½ hours, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Step 4: Brush & Age the Cake
  • While warm, brush the cake with brandy, rum, or orange juice to keep it moist.
  • Wrap in parchment paper and foil, then store in an airtight container. Let it rest for at least 2 days, up to 2 weeks for the best flavor.
  • Step 5: Glaze & Serve
  • Warm apricot jam or honey and brush it over the cake for a glossy finish.
  • Slice and serve with a cup of tea, coffee, or a glass of holiday cheer!

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