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Dorothy Thomas

Moist Fruit Cake Recipe

A rich, flavorful, and incredibly moist fruit cake packed with dried fruits, nuts, and warm spices. Perfect for holidays, celebrations, or as a sweet treat with tea!
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 10 12
Course: Dessert, Snack
Cuisine: British, International
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Mixed dried fruits (raisins, currants, cherries, apricots)
  • ½ cup Dark rum or orange juice (for soaking)
  • 1 cup (225g) Unsalted butter (softened)
  • ¾ cup (150g) Brown sugar
  • 4 Eggs (large)
  • 2 cups (250g) All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Ground cinnamon
  • ½ tsp Ground nutmeg
  • 1 tsp Mixed spice (or pumpkin spice)
  • 1 tsp Vanilla extract
  • ½ cup Chopped nuts (walnuts/almonds)
  • 1 tbsp Orange zest
  • 2-3 tbsp Milk (optional, for moisture)

Equipment

  • Mixing bowls
  • wooden spoon
  • 9-inch round cake pan
  • parchment paper, oven

Method
 

  1. In a bowl, combine dried fruits with rum or orange juice.
  2. Cover and let soak for at least 2 hours (or overnight for deeper flavor).
  3. Preheat oven to 325°F (160°C). Grease and line a 9-inch cake pan with parchment paper.
  4. In a large bowl, cream butter and brown sugar until fluffy.
  5. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and orange zest.
  6. In a separate bowl, sift flour, baking powder, cinnamon, nutmeg, and mixed spice.
  7. Gradually fold the dry ingredients into the butter mixture.
  8. Drain soaked fruits (if excess liquid) and fold them into the batter along with chopped nuts.
  9. If the batter is too thick, add 1-2 tbsp milk for moisture.
  10. Pour batter into the prepared pan and smooth the top.
  11. Bake for 1 hour 30 minutes or until a skewer inserted comes out clean.
  12. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
  13. Serve warm or at room temperature.
  14. For extra moisture, brush with 1-2 tbsp rum or syrup while warm.
  15. Store in an airtight container for up to 1 week or refrigerate for longer shelf life.

Notes

✔ Soaking fruits enhances flavor—use rum, brandy, or fruit juice.
✔ Check doneness at 1 hour 20 minutes—ovens may vary.
✔ For a gluten-free version, use almond flour or gluten-free flour blend.
✔ Decorate with glazed fruits or a dusting of powdered sugar.