Name: Heavenly Moist Fruitcake
Prep time: 30 min
Cook time: PT-487889H44M17S
Total time: 6 h
Cuisine: British
Ingredients: 3 cups mixed dried fruits (raisins, currants, cherries, apricots, cranberries); 1/2 cup dark rum, brandy, or orange juice (for soaking); 1 cup unsalted butter, softened; 1 cup brown sugar; 4 large eggs; 2 cups 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; 1/2 tsp salt; 1 cup chopped nuts (walnuts, pecans, or almonds); 1/4 cup molasses or dark corn syrup; 1 tsp vanilla extract; 1 tbsp orange zest (optional)

Why You’ll Love This Recipe

This is not your average fruitcake. It’s soft, luscious, and packed with perfectly balanced flavors. The mix of soaked dried fruits, aromatic spices, and buttery cake makes each bite a festive treat. Whether you’re reviving a holiday tradition or introducing fruitcake to new generations, this recipe delivers a showstopping result.

Ingredients

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

Dried fruits (such as raisins, currants, cherries, apricots, cranberries)
Dark rum, brandy, or orange juice (for soaking)
Unsalted butter
Brown sugar
Eggs
All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Ground cloves
Salt
Chopped nuts (such as walnuts, pecans, or almonds)
Molasses or dark corn syrup
Vanilla extract
Orange zest (optional)

Directions

Soak dried fruits in rum, brandy, or orange juice overnight or for at least 4 hours.
Preheat oven to 300°F (150°C). Grease and line a loaf pan or round cake tin with parchment paper.
In a mixing bowl, cream butter and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in molasses and vanilla extract.
In a separate bowl, sift together flour, baking powder, baking soda, salt, and spices.
Gradually add dry ingredients to the wet mixture.
Fold in the soaked fruits, chopped nuts, and orange zest if using.
Pour batter into the prepared pan and smooth the top.
Bake for 75–90 minutes or until a skewer inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Optional: Brush with extra rum or brandy and wrap in parchment and foil to mature for several days or weeks.

Servings and timing

Serves: 10–12 slices
Preparation time: 30 minutes
Soaking time: 4 hours to overnight
Baking time: 1 hour 15 minutes to 1 hour 30 minutes
Total time: 6 hours minimum (including soaking)

Variations

Use a mix of dried tropical fruits like pineapple and mango for a brighter flavor.
Replace alcohol with fruit juice for a kid-friendly or non-alcoholic version.
Add a touch of cocoa powder for a chocolate-fruitcake twist.
Include chopped crystallized ginger for added spice.
Decorate the top with whole nuts or glazed fruit before baking for a festive touch.

Storage/Reheating

Wrap the cooled fruitcake tightly in parchment paper and foil. Store at room temperature for up to 1 week or refrigerate for up to 1 month. For longer storage, fruitcake can be frozen for up to 6 months. To keep it moist and flavorful, brush with a little alcohol or juice weekly if storing long-term. Thaw overnight in the refrigerator before serving.

FAQs

Why is my fruitcake dry?

Dry fruitcake can result from overbaking or not soaking the fruit long enough. Be sure to check doneness with a skewer and soak the fruit thoroughly.

Can I use fresh fruit instead of dried?

No, fresh fruit contains too much moisture and will affect the texture and shelf life of the cake.

How long should I soak the fruit?

At least 4 hours, but overnight or even up to a week provides deeper flavor and moisture.

Do I have to use alcohol?

No. You can use orange juice, apple cider, or even brewed tea as a non-alcoholic alternative.

How long does fruitcake last?

Properly wrapped, fruitcake can last several weeks at room temperature or months in the refrigerator or freezer.

Can I eat it right after baking?

Yes, but fruitcake improves with time. Letting it rest for a few days enhances flavor and moisture.

What type of nuts work best?

Walnuts, pecans, and almonds are popular choices. Toast them lightly for added flavor.

Should I refrigerate fruitcake?

Only if storing for longer than a week. Otherwise, keep it in a cool, dry place.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend. Ensure all other ingredients are gluten-free.

Can I bake this in mini loaf pans?

Absolutely. Reduce the baking time to 35–45 minutes and check for doneness.

Conclusion

Heavenly moist fruitcake is a true holiday treasure—rich, flavorful, and wonderfully indulgent. Whether you’re baking it to share with loved ones or keeping it all to yourself, this fruitcake is guaranteed to win over even the biggest skeptics. With its perfect balance of sweetness, spice, and texture, it’s a dessert that only gets better with time.