Description
This Heavenly Moist Fruitcake is brimming with plump, soaked fruits, warm spices, and a tender crumb that stays delicious for days (and even improves with time!). Whether enjoyed during the holidays or as a year-round treat, it’s a show-stopping bake that’s easy to personalize with your favorite fruits and nuts.
Ingredients
- 2 cups mixed dried fruits (raisins, currants, cherries, apricots, pineapple, cranberries)
- ½ cup dark rum, brandy, or fruit juice (for soaking)
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp allspice
- ½ cup chopped nuts (optional: pecans, walnuts, or almonds)
Instructions
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Soak the Fruits: Place dried fruits in a bowl and cover with rum, brandy, or juice. Let soak overnight or at least 8 hours.
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Prepare Batter: Cream butter and brown sugar in a large mixing bowl until fluffy. Add eggs one at a time, beating well after each. Stir in vanilla, orange zest, and lemon zest.
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Combine Dry Ingredients: In another bowl, whisk flour, baking powder, cinnamon, nutmeg, cloves, and allspice.
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Mix Batter: Gradually fold dry ingredients into the wet mixture. Gently fold in soaked fruits (drained if needed) and optional nuts.
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Bake: Preheat oven to 300°F (150°C). Line a loaf pan or 8-inch round/square pan with parchment paper. Pour batter into the prepared pan and smooth the top.
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Cook: Bake for 1½ to 2 hours, until a skewer inserted in the center comes out mostly clean. Tent with foil if browning too quickly.
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Cool & Store: Cool completely. Wrap tightly in plastic wrap and foil. Rest for at least a day before slicing.