I’m so excited to share this with you! Seriously, if there’s one recipe that’s a guaranteed hit in my house, especially during the holidays but honestly, any time of year, it’s this one. For the longest time, I thought fruitcake was this dense, dry, slightly-too-boozy brick that you’d nibble on once and then forget about. Oh, how wrong I was! ThisWhat is the best fruitcake recipe? completely changed my mind. It’s tender, bursting with flavor, and the perfect balance of sweet and spiced. It’s the kind of cake that makes your whole kitchen smell like pure comfort, and it’s surprisingly easy to whip up. Forget those store-bought versions; this homemade delight is in a league of its own, and I promise, it’ll become your go-to when you need a really special treat that also happens to be incredibly satisfying.
What is Moist Fruitcake?
So, what exactly makes this fruitcake so special? Well, at its heart, it’s a rich, dense cake packed with all sorts of delicious dried fruits and nuts, often soaked in a little something to boost the flavor. But the “moist” part? That’s the magic! Unlike some fruitcakes that can be a bit crumbly or dry, this version stays wonderfully tender and moist, thanks to a few key ingredients and techniques. Think of it as a wonderfully spiced, intensely flavorful cake that’s incredibly forgiving. It’s not meant to be light and airy like a Sponge Cake; instead, it’s substantial, satisfying, and every bite is a little adventure with different textures and tastes from the fruits and nuts. It’s essentially a hug in cake form, perfect for cozy afternoons or festive gatherings.
Why you’ll love this recipe?
Why is there so many reasons for this article?moist fruitcake recipe has earned a permanent spot in my recipe binder. First off, the flavor is just out of this world. It’s deeply spiced with cinnamon, nutmeg, and a hint of cloves, which perfectly complements the sweetness of the dried fruits. When it bakes, your house will fill with the most incredible aroma – it’s pure bliss! Beyond the taste, I love how surprisingly simple it is to make. I used to think fruitcake was complicated, but this recipe breaks it down into easy steps. Even if you’re not an experienced baker, you can totally nail this. And let’s talk about cost-efficiency! Using dried fruits and nuts can seem like it adds up, but when you consider the sheer deliciousness and how long a slice lasts, it’s actually a very budget-friendly way to create something truly decadent. Plus, it’s incredibly versatile. You can swap out fruits, add different nuts, or even adjust the soaking liquid. It’s perfect for sharing, but honestly, I’m not above enjoying a slice all to myself with a cup of tea. What I love most is that it’s so forgiving. If you leave it in the oven a few minutes too long, it usually bounces back beautifully because of the high moisture content from the fruits. It’s just a winner all around!
How to Make Moist Fruitcake
Quick Overview
This recipe is all about combining beautiful dried fruits and nuts with a rich, spiced batter, then baking it low and slow to ensure ultimate moisture. You’ll mix your dry ingredients, then your wet, bring them together, fold in the glorious fruit and nut mixture, and bake until golden and fragrant. The key is gentle mixing and patient baking. It’s a straightforward process that yields a stunningly delicious result, and it’s much easier than you might think. Trust me, the effort is so worth the incredible flavor and texture you’ll get!
Ingredients
For the Main Batter:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup buttermilk (or milk with ½ tsp lemon juice, let sit for 5 mins)
For the Filling:
2 cups mixed dried fruits (like raisins, cranberries, candied cherries, candied orange peel, apricots – whatever you love!)
½ cup chopped pecans or walnuts
¼ cup rum, brandy, or orange juice (for soaking the fruit)
For the Glaze:
½ cup powdered sugar
1-2 tablespoons milk or orange juice
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to a gentle 325°F (160°C). I like to grease and flour a 9-inch round cake pan, or you can use a loaf pan if you prefer. For extra insurance against sticking, I often line the bottom with a circle of parchment paper too. This step is crucial to ensure your beautiful fruitcake releases cleanly.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Giving these a good whisk ensures that all the spices and leavening agents are evenly distributed throughout the batter, which means every bite will have that perfect balance of flavor and lift. Don’t skip this step!
Step 3: Mix Wet Ingredients
In a separate, larger bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Then, beat in the eggs one at a time, making sure each is incorporated before adding the next. Stir in the vanilla extract. This creates the rich, creamy base for our cake.
Step 4: Combine
Now, we’ll add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. So, add about a third of the dry mixture, mix until just combined, then half of the buttermilk, mix, another third of the dry, mix, the rest of the buttermilk, mix, and finally, the last bit of the dry ingredients. Mix only until no dry streaks of flour remain. Overmixing can make cakes tough, so gentle is key here!
Step 5: Prepare Filling
While the batter is resting slightly, let’s get our fruit and nuts ready. In a bowl, combine your mixed dried fruits and chopped nuts. If you’re using alcohol, pour the rum or brandy over the fruit and nuts and let them soak for at least 15-30 minutes. If you prefer not to use alcohol, orange juice works beautifully and adds a lovely citrus note. This soaking step rehydrates the fruits and infuses them with extra flavor, which is a big part of what makes this fruitcake so wonderfully moist and delicious.
Step 6: Layer & Swirl
Gently fold the soaked fruit and nut mixture into the Cake Batter until just evenly distributed. Don’t overmix! You want to see those colorful bits of fruit throughout. Spoon the batter into your prepared cake pan, spreading it evenly. You can create a bit of a swirl pattern on top with a spatula if you like, but it’s not essential.
Step 7: Bake
Pop the pan into your preheated oven. Bake for about 50-60 minutes for a round cake pan, or 60-75 minutes for a loaf pan. The best way to tell if it’s done is to insert a toothpick into the center. It should come out clean or with just a few moist crumbs attached. If it comes out with wet batter, give it a few more minutes. Keep an eye on it, as oven temperatures can vary!
Step 8: Cool & Glaze
Once baked, let the fruitcake cool in the pan for about 15-20 minutes before carefully inverting it onto a wire rack to cool completely. While it’s cooling, whisk together the powdered sugar and 1 tablespoon of milk or orange juice until smooth. Add more liquid, a teaspoon at a time, until you reach your desired drizzling consistency. Once the cake is completely cool, drizzle the glaze over the top. If you want a thicker glaze, use less liquid; for a thinner glaze, add a touch more.
Step 9: Slice & Serve
Once the glaze has set a bit, it’s time for the best part! Slice your moist fruitcake and enjoy. I love serving it at room temperature, but a slightly warmed slice is heavenly too. The flavors meld beautifully as it sits, so it’s often even better the next day!
What to Serve It With
This moist fruitcake recipe is so wonderfully versatile; it’s not just for Christmas anymore! It’s fantastic served in so many ways.
For Breakfast: Think of it as a super-special breakfast treat. A thin slice alongside a steaming mug of coffee or a warm cup of tea is divine. I sometimes toast a slice lightly for a bit of a crunch and serve it with a dollop of CREAM CHEESE. It’s a decadent way to start the day!
For Brunch: Dress it up a bit for a brunch spread. Serve a slice on a pretty plate with some fresh berries or a dollop of Greek yogurt. It pairs wonderfully with mimosas or a good quality sparkling cider. It adds a touch of elegance without being fussy.
As Dessert: This is a no-brainer for dessert! Serve a generous slice with a scoop of vanilla bean Ice Cream or a dollop of freshly whipped cream. A drizzle of caramel sauce or a sprinkle of toasted almonds can elevate it even further. It’s a perfect end to a holiday meal or a special dinner party.
For Cozy Snacks: My favorite time to enjoy it is often an afternoon pick-me-up. A slice with a glass of milk or a soothing herbal tea is just perfect for a cozy moment. It’s satisfying without being too heavy, and it’s incredibly comforting. My kids absolutely love it this way after school!
My family tradition is to have a slice with hot chocolate on a chilly evening, and it never disappoints. It’s just one of those comforting bakes that makes any occasion feel a little more special.
Top Tips for Perfecting Your Moist Fruitcake
I’ve made this moist fruitcake recipe so many times, and over the years, I’ve picked up a few tricks that I think make a real difference. Here are my top tips to ensure your fruitcake is absolutely perfect:
Fruit Prep: Don’t skimp on soaking the fruit! Even an hour can make a difference, but overnight is even better if you have the time. If your dried fruits feel particularly dry or tough, giving them a good soak is essential for that moist texture. I also like to chop larger fruits like apricots into smaller, bite-sized pieces so they distribute evenly. For candied fruits, make sure they’re fresh; stale candied peel can be a bit tough.
Mixing Advice: Remember, we’re aiming for tender, not tough. Once you add the flour, mix *just* until it disappears. A few tiny streaks are fine; they’ll cook out. Overmixing develops the gluten in the flour, which can lead to a denser, chewier texture that we don’t want in a moist cake.
Swirl Customization: While not strictly necessary, I sometimes like to reserve a small portion of the batter (maybe ¼ cup) and mix in a bit of cocoa powder or a few drops of food coloring for a marbled effect. Then, I’ll dollop the colored batter onto the main batter in the pan and swirl gently with a toothpick or the back of a spoon. It makes for a really pretty presentation!
Ingredient Swaps: Feel free to get creative with the fruit and nut mix! I often use dried cherries, figs, or even dates. For nuts, almonds or hazelnuts are also delicious. If you don’t have buttermilk, the milk-with-lemon-juice trick is a lifesaver and works just as well. For the soaking liquid, feel free to experiment with different liqueurs like Grand Marnier or even just a good quality apple juice.
Baking Tips: Ovens can be quirky! My oven runs a little hot, so I sometimes dial it back by 25 degrees. If you notice the top browning too quickly before the inside is cooked, you can loosely tent the cake with aluminum foil for the last 20-30 minutes of baking. Always do the toothpick test – it’s the most reliable indicator of doneness.
Glaze Variations: For a thinner, more translucent glaze, use more liquid. For a thicker, opaque glaze, use less. You can also add a tiny bit of almond extract to the glaze for a different flavor profile, or even a pinch of cinnamon. If you’re not a fan of glaze, a simple dusting of powdered sugar or a light sprinkle of chopped nuts before serving is also lovely.
I learned the hard way early on that overmixing was my enemy in most cake recipes, and this fruitcake is no exception. Patience during the soaking and baking stages is your best friend here!
Storing and Reheating Tips
One of the best things about this moist fruitcake recipe is how well it stores. In fact, like many fruitcakes, the flavor often improves over time as the spices and fruits meld together even more.
Room Temperature: Once completely cooled and glazed, you can store the fruitcake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3-4 days. It stays delightfully moist during this time.
Refrigerator Storage: For longer storage, wrap the cooled, un-glazed fruitcake tightly in plastic wrap, then in aluminum foil, and store it in the refrigerator for up to 2-3 weeks. The glaze can be applied just before serving if you’ve stored it un-glazed, or you can re-glaze it after it’s thawed from chilling. The chilling helps firm it up, making it easier to slice thinly.
Freezer Instructions: This fruitcake freezes beautifully! Wrap the completely cooled cake tightly in a layer of plastic wrap, then a layer of aluminum foil. You can also place it in a freezer-safe airtight container for extra protection. It will keep well in the freezer for up to 3 months. To thaw, simply remove it from the freezer and let it thaw overnight in the refrigerator, then bring it to room temperature before serving. This method is a lifesaver for making ahead for holidays or special occasions.
Glaze Timing Advice: If you plan to store the cake for more than a day or two, I often recommend glazing it just before serving, especially if you’re going to refrigerate or freeze it. The glaze can sometimes become a bit sticky or weep when chilled. However, if you’re eating it within a couple of days, glazing it ahead of time is perfectly fine and makes it ready to go!
I’ve found that wrapping it really well is the absolute key to maintaining its moisture, no matter how you store it. A dry fruitcake is just sad!
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite moist fruitcake recipe! I truly hope you give this one a try. It’s more than just a cake; it’s a feeling of warmth, comfort, and pure deliciousness. Whether you bake it for a special occasion, for a cozy afternoon, or just because you’re craving something truly special, I’m confident it will become a treasured recipe in your kitchen too. It’s a testament to how amazing homemade baking can be, and it’s so rewarding to create something so rich and flavorful from scratch. If you loved this recipe, you might also enjoy my recipe for a spiced Apple Crumble or my classic gingerbread cookies. They both capture that cozy, comforting essence that I adore. Happy baking, and I can’t wait to hear how your delicious fruitcake turns out!
Moist Fruitcake Recipe
Ingredients
Fruit and Nut Mixture
- 2 cup mixed dried fruit
- 1 cup raisins
- 0.5 cup candied cherries
- 0.5 cup chopped nuts (pecans or walnuts)
- 0.25 cup brandy or orange juice
Cake Batter
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 4 large eggs
- 1.5 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
Instructions
Preparation Steps
- In a large bowl, combine the mixed dried fruit, raisins, candied cherries, chopped nuts, and brandy or orange juice. Stir well and let it soak for at least 1 hour, or preferably overnight.
- Preheat your oven to 300°F (150°C). Grease and flour a 9-inch round cake pan or a loaf pan.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold the soaked fruit and nut mixture into the cake batter.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 1 hour to 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean. If the cake starts to brown too quickly, loosely tent it with aluminum foil.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
