There’s something deeply nostalgic about the smell of fruit cake baking on a chilly day. It transports me straight back to my grandmother’s kitchen in the Italian countryside, where winters were cold but always warmed by the oven’s embrace. She would start preparing her fruit cake weeks in advance, soaking fruits and whispering ancient family secrets to the batter. Today, I bring you a simplified, modern twist on that cherished tradition — an Easy Moist Fruit Cake that’s perfect for beginners and connoisseurs alike.
Why You’ll Love This Fruit Cake
This cake isn’t the dense, dry brick you might be used to. It’s tender, flavorful, and beautifully moist — the kind that earns compliments at every holiday table. Plus, it’s easy enough for a weekday bake and rich enough to star in your Christmas dessert spread.
Ingredients Moist Fruit Cake
Here’s what you’ll need to create this masterpiece:
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- Pinch of salt
Fruit Mix
- 1 1/2 cups (225g) mixed dried fruits (raisins, currants, chopped dates, dried cranberries)
- 1/2 cup (75g) candied peel, chopped
- 1/4 cup (60ml) dark rum or orange juice (for soaking)
Wet Ingredients
- 1 cup (200g) brown sugar
- 1/2 cup (120ml) vegetable oil or melted butter
- 3 large eggs
- 1/2 cup (120ml) buttermilk or milk + 1 tsp vinegar
- 1 tsp vanilla extract
- Zest of 1 orange and 1 lemon
Optional Add-ins
- 1/2 cup (50g) chopped walnuts or pecans
- Marzipan or icing for decoration
Instructions
Step 1: Soak the Fruits
Start by soaking the dried fruits in rum or orange juice for at least 30 minutes, or overnight if time allows. This ensures plump, juicy fruits that won’t dry out your cake.
Step 2: Preheat and Prepare
Preheat your oven to 325°F (160°C). Grease and line an 8-inch round or loaf pan with parchment paper.
Step 3: Mix the Dry Ingredients
In a large bowl, sift together the flour, baking powder, baking soda, spices, and salt. Set aside.
Step 4: Beat the Wet Ingredients
In a separate bowl, whisk the brown sugar with oil (or melted butter). Add eggs one at a time, beating well after each. Stir in the buttermilk, vanilla extract, and citrus zest.
Step 5: Combine and Fold
Gradually add the dry ingredients into the wet mixture, folding gently. Stir in the soaked fruit mix and nuts if using. Do not overmix — a gentle hand ensures a tender crumb.
Step 6: Bake the Cake
Pour the batter into the prepared pan. Tap gently to release air bubbles. Bake for 60–70 minutes or until a skewer inserted in the center comes out clean.
Step 7: Cool and Store
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack. Once fully cooled, wrap tightly in plastic wrap and foil. The flavors deepen beautifully after a day or two!
Tips for the Perfect Moist Fruit Cake
- Don’t skip the soaking: It’s the secret to juicy, flavorful fruit.
- Use brown sugar: Adds moisture and a hint of molasses.
- Low and slow: Bake at a lower temperature to keep it moist and prevent burning.
Make It Your Own
This recipe is incredibly forgiving. You can tailor it to your taste or pantry:
- Swap rum for brandy, tea, or apple juice.
- Add spices like ginger or cardamom for extra warmth.
- Top with a glaze of apricot jam or a drizzle of lemon icing.
Frequently Asked Questions
Can I make this fruit cake ahead of time?
Absolutely! This cake actually tastes better after resting for a couple of days. You can even bake it up to a week ahead and store it in an airtight container.
Can I freeze it?
Yes! Wrap slices in parchment and store in a zip-top bag for up to 3 months. Thaw at room temperature.
Can I make it egg-free?
Try substituting with applesauce or mashed bananas — about 1/4 cup per egg.
Pairing Suggestions
Serve your fruit cake with:
- A warm cup of spiced tea
- A scoop of vanilla ice cream
- A dollop of whipped cream with orange zest