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Rich Moist Fruit Cake

This Rich Moist Fruit Cake is deeply flavorful, moist, and not overly sweet, featuring a beautiful balance of dried fruit, gentle spices, and a buttery base. Perfect for the holiday season!
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 12 slices
Course: Cake, Dessert
Cuisine: Christmas, Holiday
Calories: 300
Ingredients Method Notes

Ingredients
  

For soaking the fruit
  • 2 cups mixed dried fruit, chopped small (raisins, sultanas, cranberries, chopped apricots) Keep pieces small and even.
  • 3/4 cup warm black tea or orange juice For soaking the dried fruit.
For the cake
  • 1 cup unsalted butter, room temperature Make sure butter is at room temperature.
  • 1 cup light brown sugar, packed
  • 4 large eggs room temperature
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon molasses or dark honey
  • 1 teaspoon vanilla extract
  • Zest of 1 orange and 1 lemon
  • 1/2 cup chopped toasted nuts, optional (pecans or walnuts are great) Optional ingredient for added texture.

Method
 

Preparation
  1. Pre-soak the fruit: Add the chopped dried fruit to a bowl. Pour over the warm tea or orange juice. Let it sit for 30 to 45 minutes, stirring once or twice. Drain well, then pat dry with paper towels.
  2. Prep the pan: Grease a 9 inch round pan or a loaf pan. Line with parchment on the bottom and sides. Preheat the oven to 325 F (160 C).
Mixing
  1. Cream the base: In a large bowl, beat butter and brown sugar until light and fluffy, about 3 to 4 minutes.
  2. Add the eggs one at a time, scraping the bowl between additions.
  3. In a separate bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
  4. Combine: Add half the flour mix to the butter mixture. Mix on low until just combined. Add molasses, vanilla, citrus zest, then the remaining flour. Stir in the drained fruit and nuts.
Baking
  1. Transfer batter to the pan and smooth the top. Bake for 60 to 75 minutes, or until a skewer comes out with a few moist crumbs.
Cooling
  1. Cool in the pan for 15 minutes, then turn out to a rack. While still warm, brush the top with a little orange juice or simple syrup.

Notes

Aging enhances flavor; wrap the cooled cake in parchment and foil for storing. Feeding with orange juice or brandy can foster deeper flavors. Slices can be refrigerated or frozen for later.