Why You’ll Love This Recipe

If you’ve been searching for the perfect fruitcake, this recipe will exceed your expectations. It’s incredibly moist, thanks to the combination of butter, orange juice, and the soaked dried fruits. The addition of spices like cinnamon, nutmeg, and ginger brings warmth and depth, while the chopped nuts and candied citrus peel add texture and flavor. The result is a fruitcake that is both rich and flavorful—one that actually stands out in a good way, making it ideal for holiday gatherings, gifts, or just enjoying on a cozy winter afternoon.

Ingredients

1 cup unsalted butter, softened
2 cups brown sugar, packed
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup mixed dried fruits (raisins, currants, cherries)
1 cup chopped nuts (walnuts or pecans)
1/2 cup orange juice
1 cup candied citrus peel
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 300°F (150°C). Grease and flour a 10-inch bundt pan.
Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Add the eggs: Add eggs one at a time, mixing well after each addition.
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the orange juice, starting and ending with the flour mixture.
Fold in the fruits and nuts: Gently fold in the dried fruits, chopped nuts, candied citrus peel, and vanilla extract until everything is evenly combined.
Pour and bake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for about 2 hours, or until a toothpick inserted in the center comes out clean.
Cool the cake: Allow the fruitcake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Let the flavors develop: Once cooled, wrap the fruitcake in plastic wrap and store in an airtight container for at least 24 hours before serving to allow the flavors to fully develop.

Servings and Timing

Servings: 12 servings
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 32 minutes

Variations

Fruits and nuts: Feel free to substitute the dried fruits and nuts according to your personal taste. You can use dried apricots, dates, or figs in place of raisins or currants. Almonds, cashews, or hazelnuts can also make great alternatives.
Soaked fruit: For a deeper flavor, soak your dried fruits in juice (like apple or orange juice) overnight before incorporating them into the cake.

Storage/Reheating

Storage: Wrap the fruitcake tightly in plastic wrap and store it in an airtight container. It will stay fresh for up to 2 weeks at room temperature.
Freezing: You can also freeze the fruitcake for up to 3 months. Be sure to wrap it tightly in plastic wrap and foil before freezing.
Reheating: This fruitcake is delicious at room temperature, but if you prefer it warm, you can reheat slices in the microwave for 20-30 seconds.

FAQs

How long should I let the fruitcake rest before serving?

For the best flavor, it’s recommended to let the fruitcake rest for at least 24 hours before serving. This allows the flavors to meld together and enhances its moist texture.

Can I make this fruitcake in advance?

Yes, fruitcake is even better when made ahead of time! Making it a week in advance allows the flavors to develop and gives it time to mature.

Can I use different nuts?

Absolutely! You can use walnuts, pecans, almonds, or any nut of your choice in this fruitcake. Just chop them roughly before adding.

What if I don’t have a bundt pan?

If you don’t have a bundt pan, you can use a standard 9-inch round cake pan or a loaf pan instead. Just keep an eye on the baking time, as it may vary slightly.

Can I add more spices?

Feel free to adjust the spice quantities based on your preferences. You can add more cinnamon, nutmeg, or even a pinch of cloves for extra warmth.

Can I use fresh fruit?

Fresh fruit doesn’t work well in fruitcakes due to its high moisture content. Stick with dried fruits for the best results.

How should I store the fruitcake?

Store the fruitcake wrapped in plastic wrap and placed in an airtight container to maintain its moisture. Keep it at room temperature for up to 2 weeks or refrigerate for longer storage.

Can I make this fruitcake vegan?

To make a vegan version, you can substitute the butter with vegan butter and use flax eggs or another egg substitute. Ensure the other ingredients are also vegan-friendly.

What can I serve with this fruitcake?

Fruitcake pairs wonderfully with a cup of tea, coffee. It also makes an excellent gift when wrapped up nicely in holiday packaging.

Conclusion

This Heavenly Moist Fruitcake is a holiday classic that’s full of rich flavors, spices, and a perfect balance of sweetness. It’s easy to make, stores well, and gets better with time, making it ideal for preparing ahead of the holidays. Whether you’re baking for a festive occasion or just want to indulge in a decadent treat, this fruitcake is sure to impress everyone at your table.

Heavenly Moist Fruitcake

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This Heavenly Moist Fruitcake is the perfect holiday treat, packed with a rich blend of dried fruits, nuts, and spices. Infused with orange juice for extra moisture, this fruitcake is deliciously indulgent and will become a favorite at your holiday table. Its texture improves over time, making it ideal for making ahead of special occasions.

Author: Amy
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 32 minutes
Yield: 12 servings
Category: Dessert, Holiday Baking, Fruitcake
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 300°F (150°C). Grease and flour a 10-inch bundt pan.
Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Add the eggs: Add eggs one at a time, mixing well after each addition.
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the orange juice, starting and ending with the flour mixture.
Fold in the fruits and nuts: Gently fold in the dried fruits, chopped nuts, candied citrus peel, and vanilla extract until everything is evenly combined.
Pour and bake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for about 2 hours, or until a toothpick inserted in the center comes out clean.
Cool the cake: Allow the fruitcake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Let the flavors develop: Once cooled, wrap the fruitcake in plastic wrap and store in an airtight container for at least 24 hours before serving to allow the flavors to fully develop.

Notes

Fruits and nuts: Feel free to substitute the dried fruits and nuts according to your personal taste, like using dried apricots, dates, or figs.

Soaked fruit: For a deeper flavor, soak your dried fruits in juice (like apple or orange juice) overnight before incorporating them into the cake.